This stuffed chile with walnut sauce uses green chiles, white sauce, and red pomegranate seeds making it an ideal tribute for celebrating Hispanic Heritage Month. Make the sauce and the meat filling separately in advance, and then assemble the dish when you’re ready to celebrate.
- 10 poblano chiles
- MEAT FILLING
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 lb. lean ground beef
- 2 tomatoes, peeled and seeded, chopped
- 1 plantain, peeled, chopped
- 1 medium apple, peeled, cored and chopped
- 1 large peach, peeled, pitted and chopped
- 1 medium pear, peeled, cored and chopped
- 1/4 cup acitrón* or candied citron
- 7 to 8 green olives with pimentos, chopped
- 1/4 cup slivered almonds
- 1/4 cup raisins
- 1/4 cup chicken broth
- 1 whole clove
- 1/2 teaspoon capers
- 2 teaspoons granulated sugar or more to taste (optional)
- 1 teaspoon salt or more to taste
- 1/2 teaspoon ground black pepper or more to taste
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup dry sherry
- WALNUT SAUCE
- 2 cups shelled walnut halves
- Boiling water
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 can (7.6 fl. oz.) NESTLÉ Media Crema
- 6 oz. goat cheese, queso doble crema or grated Monterey Jack Cheese
- 1/4 teaspoon ground cinnamon or more to taste
- 1 teaspoon dried sherry
- 1 tablespoon granulated sugar or more to taste
- Seeds from 1 pomegranate
- Fresh, chopped parsley leaves
ROAST chiles over open flame on gas stovetop or under broiler, turning often, until skins are charred. Place in paper or plastic bag and close to “sweat” chile for 4 to 5 minutes. Remove chiles from bag and run under cold water. Skin will peel off easily. Make lengthwise slit to remove seeds and veins. Rinse chiles and pat dry with paper towels. (We suggest that plastic gloves be worn when working with the chiles as skin can become irritated. Do not touch face or eyes when working with the chiles.)
FOR MEAT FILLING:
HEAT oil in a heavy large skillet over medium heat. Add onion and garlic; cook until just soft, but not browned. Add ground beef. Cook until browned, stirring occasionally; drain. Add the remaining ingredients except the sherry. Turn the heat to medium low. Simmer, stirring frequently, until most of the liquid has evaporated, about 15 minutes. Stir in the sherry and continue cooking for 5 minutes.
FOR WALNUT SAUCE:
PLACE walnuts in medium bowl. Cover with boiling water; let stand for 5 minutes. Drain. When walnuts are cool enough to handle, remove the skins and discard them. (This will take a long time!) Walnuts may need to be covered with boiling water again to keep them easy to peel.
PLACE peeled nuts, evaporated milk, media crema, goat cheese, cinnamon, sherry and sugar in blender container; cover. Blend until smooth. (It should be the consistency of a thick milkshake.) Makes about 4 cups.
TO ASSEMBLE AND SERVE:
FILL each chile with about 1/2 cup filling. Place stuffed chiles on serving platter. Cover with Walnut Sauce and place remaining sauce in serving bowl. Garnish with pomegranate seeds and parsley. Serve at room temperature.
* NOTE: Acitrón is the crystallized or candied pad or paddle (leaf) of the prickly pear cactus. This can be found at Latin markets.
Review This Recipe
Chiles with Walnut Sauce
I made this recipe at my son's request. He loved it but I didn't because I don't like chilies. Also, I don't generally like recipes that require so many ingredients and takes so long to make.