Chiles en Nogada

Ingredients

• •4 poblano peppers
• •1 lb ground beef
• •1/2 white onion, diced
• •2 cloves garlic, minced
• •1/4 cup raisins
• •1/4 cup diced apple
• •1 cup walnuts, ground
• •1 cup Mexican crema or sour cream
• •1/2 cup milk
• •1/2 teaspoon salt
• •1/4 cup pomegranate seeds
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Roast poblano peppers directly over a gas flame or under the broiler until charred, then place in a plastic bag for 5 minutes. Peel off the skin carefully and make a slit to remove seeds.
2. 2Brown ground beef with diced onion and garlic in a skillet, then stir in raisins and diced apple. Cook until apples are tender, about 5 minutes. Season with salt.
3. 3Stuff each poblano pepper with the meat mixture and arrange on a serving platter.
4. 4Blend ground walnuts with crema and milk until smooth and creamy. Season with salt to taste.
5. 5Pour the walnut sauce over the stuffed peppers.
6. 6Garnish with pomegranate seeds and fresh cilantro before serving.

💡 Chiles en nogada depends on contrast: the walnut sauce should be cool or room-temperature when spooned over warm stuffed poblanos.

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