Name of EventMexican Independence Day
Poblano chiles. walnuts, cream sauce and pomegranate seeds
|Preparation time||10-15 minutes|
|Cooking time||35-40 mins|
|Main Ingredient||Chillies or Peppers|
- 8-12 poblano chiles, if not available use green red peppers instead, or the Hungarian (or Italian) version, the longer green peppers.
- 1 onion, chopped
- 1/2 tbsp butter
- 14 oz. (400g) pork or beef meat, minced or ground
- 1 clove garlic, finely chopped
- 1-1.5 tbsp raisins
- 1 tbsp pine nuts (or almonds)
- 1.5 cup cream, full-fat
- 1 handful shelled walnuts
- 1 large pomegranate
- salt, pepper
If you can't get any of the above ingredients check our guide to the best online shops for Mexican groceries.
- Pre-heat oven to 350ºF (180ºC).
- Fry the onion in butter for 2 minutes; then add the meat. Cook for 5 minutes on medium heat; then add raisins and pine nuts. You can use almonds instead of pine nuts, in which case you need to first chop them.
- Cook for 10 more minutes. Season with salt and pepper, to taste.
- Clean and de-seed the chiles or peppers, and stuff them with the meat filling.
- Place them in an oven dish. Bake for 25-30 minutes.
- Meanwhile, prepare the sauce: in a blender, mix together walnuts and cream until you get a smooth consistency. Add salt and pepper, to taste. Cook this sauce on low heat for about 5 minutes.
- Prepare the pomegranate, take seeds out.
- When chiles are done, you can serve. Place one or two chiles per person on each plate, pour some sauce over them, and sprinkle pomegranate seeds on top.