Ingredients:
5-6 Poblano chiles
2 tbsps olive oil
1/2 onion, diced small
1 clove garlic, minced
150 gms minced beef
150 gms minced pork
1 tsp salt
1 tsp ground black pepper
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp oregano
125 gms crushed tomatoes
50 mls sherry
1 small apple, diced
1/2 plantain, diced
50 gms raisins, roughly chopped
50 gms slivered almonds, roughly chopped
For the walnut cream sauce:
65 gms walnuts
115 gms goat cheese
65 mls sour cream
65 mls double cream
1 tsp salt
1 tsp sugar
To garnish:
Fresh parsley, chopped
Pomegranate seeds
Method:
5-6 Poblano chiles
2 tbsps olive oil
1/2 onion, diced small
1 clove garlic, minced
150 gms minced beef
150 gms minced pork
1 tsp salt
1 tsp ground black pepper
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp oregano
125 gms crushed tomatoes
50 mls sherry
1 small apple, diced
1/2 plantain, diced
50 gms raisins, roughly chopped
50 gms slivered almonds, roughly chopped
For the walnut cream sauce:
65 gms walnuts
115 gms goat cheese
65 mls sour cream
65 mls double cream
1 tsp salt
1 tsp sugar
To garnish:
Fresh parsley, chopped
Pomegranate seeds
Method:
- For the chiles:
- Place the Poblano chiles directly on the burners on your stove - or put them under the grill (broiler). Burn the chiles until the skin turns black; turn over, and repeat until all the skin has blackened.
- For the filling:
- Remove from the heat. Put the chiles in a plastic bag and close it up. Leave for 15 minutes or so.
- Remove the chiles from the bag. Rub or pull off the blackened skin.
- Make an incision along the chile and remove the seeds from inside. Wash briefly to eliminate skin and seeds. Set aside.
- In a large frying pan, heat the oil and add the onions. Sauté briefly, then add the garlic and mix well until softened.
- Add the minced meat and cook over medium heat until the meat begins to brown.
- Add the salt, pepper, cinnamon, cloves and oregano and stir for a minute.
- Now add the tomatoes and the sherry, mix well and cook for 4-5 minutes.
- Add the rest of the ingredients , mix well and cook for 5 - 10 minutes. Add a little water if necessary.
- For the walnut cream sauce:
- You need to peel the walnuts. Very tedious - soak the walnut halves in boiling water for about 20 minutes, then peel off the skin (or as much skin as you can peel off) with a small vegetable knife. Set the peeled walnuts aside on kitchen towels.
- Place the walnuts, goat cheese, sour cream, double cream, salt and sugar in a blender, and blitz until smooth. If the sauce is too thick, add a little milk.
- To serve:
- Make a horizontal slice in the chiles and remove all the seeds.
- Stuff the chiles with the meat mixture. Do not over stuff. Seal the chiles with toothpicks, put them in an ovenproof dish, cover with foil and place in a 285º oven for about 15-20 minutes, until just warmed through.
- Put the walnut cream sauce in a deep dish and warm through in the microwave. Do this 30 seconds at a time; stir after each 30 seconds until the sauce is warm - it should not boil.
- Place the poblano chiles on a plate and remove the toothpicks. Pour the sauce over the top, sprinkle with pomegranate seeds, and garnish with parsley.