30 min
PREP TIME
1h
COOK TIME
584
CALORIES
18
INGREDIENTS
INGREDIENTS 6 SERVINGS
- 2 tablespoon (30 milliliters) vegetable oil
- 1 pound (500 grams) ground pork
- 1 small onion , chopped
- 1 1/2 teaspoons (7 milliliters) Garlic Powder
- 2 plum tomatoes , peeled, seeded and chopped
- 1 small apple , seeded and chopped
- 1/4 cup (60 milliliters) pine nuts , toasted and chopped
- 3 tablespoons (45 milliliters) chopped fresh parsley , divided
- 2 tablespoons (30 milliliters) raisins
- 1 teaspoon (5 milliliters) salt
- 1/4 teaspoon (1 milliliters) Ground Cinnamon
- 1/8 teaspoon (1/2 milliliter) Cloves, Ground
- 6 poblano chilies , roasted
- 1 cup (250 milliliters) walnut halves , skin removed
-
3/4
cup
(175 milliliters)
Mexican creme
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Substitution Available
- crème fraiche
-
1/2
cup
(125 milliliters)
crumbled queso fresco
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Substitution Available
- crumbled feta cheese
- 1/4 cup (60 milliliters) milk
- Seeds from 1 pomegranate
Preparation
- 1 Preheat oven to 350°F (180°C). Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons (30mL) of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes. Cool slightly.
- 2 Divide meat mixture among chilies. Gently distribute the filling so chilies are evenly stuffed. Place on baking pan lightly sprayed with no stick cooking spray.
- 3 Bake 30 minutes or until heated through.
- 4 Meanwhile for the nogada sauce, place walnuts, crema, queso fresco and milk in blender container; cover. Blend on high speed until smooth. Warm sauce before serving. Serve each chile topped with 1/4 cup (60 mL) nogada sauce. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.
