Stuffed Chiles in Walnut Sauce (Chiles en Nogada)
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
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Cooking tools:
- Food processor
- Skillet
- Oven
- Stove
- Paper bag
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Apple corer
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Paper towel
- Measuring spoon
- Measuring cup
- Slotted spoon
- Serving platter
Ingredients
- 6 fresh poblano chiles, about 1 1⁄4 lbs.
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 small apple, peeled, cored, and diced
- Vegetable oil
- 1⁄2 lb. ground pork
- Salt
- 1⁄2 tsp. ground cinnamon
- 1 tbsp. white vinegar
- 1 cup shelled walnuts
- 1 1⁄2 cups sour cream
- 4 eggs, separated
- Flour
- Leaves from 2–3 sprigs cilantro, coarsely chopped
- Seeds of 1 pomegranate
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