Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds - Gluten Free Recipes

Ingredients

• 680 grams boneless pork shoulder, cut into 1 1/2-inch pieces
• 907 grams fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice
• 1 Tbsp cider vinegar, or to taste
• 4 inches cinnamon stick (preferably Mexican)
• 79 milliliters dried apricots, coarsely chopped
• 1 sprig fresh thyme
• 3 large cloves tablespoon finely chopped garlic (about
• 2 garlic cloves, peeled
• 355 milliliters oz queso fresco or very mild soft goat cheese, crumbled
• 79 milliliters diced (1/3 inch) peeled green apple
• 0 teaspoons ground allspice
• 0 teaspoons ground cloves
• 355 milliliters whole milk plus additional if necessary to thin sauce
• 1 pinch freshly grated nutmeg (optional)
• 2 Tbsps olive oil
• 1 inches thick) crosswise slice white onion
• 1 small peach
• 59 milliliters pine nuts
• 118 milliliters diced (1/3 inch) peeled very ripe (black) plantain or firm banana
• 8 larges fresh poblano chiles (2 lb total), roasted and peeled
• 118 milliliters fresh pomegranate seeds (from 1 pomegranate)
• 59 milliliters raisins
• 0 teaspoons salt, or to taste
• 71 grams 3/4 cup slivered almonds plus additional if necessary to thicken sauce
• 1 Tbsp sugar, or to taste
• 2 Turkish bay leaves or 1 California
• 2 Tbsps lard or vegetable oil
• 142 grams 1/2 cups walnut halves
• 237 milliliters finely chopped white onion