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Servings:
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6
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Author Notes:
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This is a classic Mexican dish popular on Cinco de Mayo ( May 5th) with green poblano chiles, white walnut cream sauce, and red pomegranate seeds depicting all the colors of the Mexican flag. Cinco de Mayo commemorates the defeat of the French army by the peasants of Puebla in 1862...shortly thereafter the French army regained control of Mexico. Mexicans celebrate Cinco de Mayo because of the heroic efforts of the peasants. This very important holiday has nothing to do with mayonnaise or Mexican Independence Day.
Everyone is a little Mexican on Cinco de Mayo just like everyone is a little Irish on St. Patty's Day. Parties abound at pubs, restaurants and homes. You can have your own party and celebrate this fun holiday with mariachi music, dancing, sombreros, margaritas, lots of flamboyant zinnias, piñatas, and wonderful Mexican food like this stuffed chile in walnut sauce.
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Ingredients:
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6 large green poblano chiles
1 tablespoon olove oil
1/2 pound ground beef or pork
3 cloves garlic, minced
1/2 small onion, diced
sea salt and freshly ground black pepper to taste
1 apple peeled, cored, and chopped
2 tablespoons blanched almonds, chopped
1/2 teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon cumin
1 bunch cilnatro, chopped
2 tablespoons raisins, softened in 1/4 cup warm water
3 eggs separated
1 tablespoon flour
2 tablespoons oil for frying
3/4 cup sour cream
1/2 teaspoon sugar or honey
1/4 cup evaporated milk
1/2 cup walnuts, finely chopped
fresh pomegranate seeds for garnish
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Instructions:
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Roast chiles over a flame or under a broiler until blackened. Let rest in a plastic bag for 5-10 minutes. Remove skins, slit open one side of each chile and remove the seeds and veins.
Warm oil in a skillet over medium high heat, add meat and brown until nearly done. Add the garlic, onion, apple, almonds, spices, raisins, and cilantro. Cook for 5-7 minutes. In a medium bowl, beat egg whites until stiff peaks form, sift flour over egg whites and fold in, then fold in beaten egg yolks with a pinch of salt.
Warm 2 tablespoons of oil in a skillet over medium heat. Stuff chiles with meat mixture, dip each stuffed chile in the egg mixture and fry until golden brown, turning once.
Whisk sour cream with evaporated milk, add walnuts, sugar or honey, and pour over hot chiles just before serving with a sprinkle of pomegranate seeds on top.
JoAnn Jagroop writes the cooking blog This Dame Can Cook -- Simple Recipes from Alaska to the South Pacific and Caribbean.
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Recipes 
