Stuffed Roasted Poblano Chiles in a Creamy Walnut Sauce

Stuffed Roasted Poblano Chiles in a Creamy Walnut Sauce

Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.

Ingredients

Filling:
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1/2 pound ground pork
1/2 pound ground sirloin beef
1 bay leaf
1 cinnamon stick
Salt and freshly ground black pepper
1/3 cup dried apples, chopped
1/3 cup dried apricots, chopped
3/4 sweetened dried pineapple, chopped
1 teaspoon ground cinnamon

Sauce:
4 cups walnuts, peeled* see Cook's Note
2 1/2 cups Mexican crema
4 ounces goat cheese, at room temperature
Salt
10 poblano chiles, charred, peeled, left whole for stuffing
Whole flat-leaf parsley leaves
1/2 cup pomegranate seeds


Directions

Prepare the poblano peppers by placing them on a tray under the broiler, directly on the grill or directly on the open flame. I prefer to broil them because you can do many more at one time and just seems faster and easier.

Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside but the flesh must be cooked but not burnt. Just like roasting marshmallows in a fire.

Second, make them sweat.
Once charred and hot place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes.

Third, peel and rinse.
Preferably under a thin stream of cold water, remove the charred skin which should come right off.  Make a slit down one side of the pepper and remove the cluster of seeds and veins.

Next

 

In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes.

Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes.

Add the dried apples, apricots, and sweetened pineapple and remove from the heat. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside. Remove the cinnamon stick and bay leaf and discard.

Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes.

Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.

Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)

Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings.

Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature. 

 

*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.