Stuffed chilies in walnut sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fresh poblano chilies (abt 1 1/4 lb) | |
| 1 | small | Onion(s), peeled finely chopped |
| 2 | Garlic clove(s) peeled and minced | |
| 1 | small | Apple, peeled cored and diced |
| Vegetable oil | ||
| ½ | pounds | Ground pork |
| Salt | ||
| ½ | teaspoon | Ground cinnamon |
| 1 | tablespoon | White vinegar |
| 1 | cup | Shelled walnuts |
| 1½ | cup | Sour cream |
| 4 | Eggs, separated | |
| Flour | ||
| Leaves from 2-3 sprigs cilantro, coarsely chopped | ||
| Seeds of 1 pomegranate | ||
Directions
1. Char chilies over a gas flame or under a hot broiler, turning to blacken all over. Place chilies in a brown paper bag and close tightly for about 15 minutes. Remove and let cool. Peel off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping «-inch from the bottom. Scrape out ribs and seeds; set chilies aside.
2. Cook onions, garlic, and apples in 2 tbs oil in a large skillet over medium-low heat until soft, about 20 minutes. Add pork and cook 10 minutes; season with salt, stir in cinnamon and vinegar, and cook 5 minutes more.
3. Pur‚e walnuts and sour cream in a food processor; add salt to taste and set aside.
4. Dry chilies with paper towels and fill them with pork mixture.
5. Beat egg whites in a medium bowl until foamy. Add a pinch of salt; continue to beat until stiff. Lightly beat yolk, then fold into whites. Dredge chilies in flour, shake off excess, then dip in egg.
Fry in 1-inch very hot oil in a large skillet, turning to brown evenly. Drain.
6. Cover chilies with sauce and garnish with cilantro and pomegranate seeds. Serve at once.
Diane's Personal Note: Try this with red peppers and ground beef.
Saveur Nov-Dec 1995
Submitted By DIANE LAZARUS On 11-01-95