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Stuffed Poblano Peppers in Walnut Sauce

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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dinner Mexican
Stuffed Poblano Peppers in Walnut Sauce
Ingredients
  • 8 poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 3/4 pounds ground pork
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 ripe plantain, chopped
  • 1 apple, chopped
  • 1 fresh peach, chopped
  • 1 bunch fresh parsley, chopped
  • 2 tablespoons chopped candied orange peel
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • 2 tablespoons blanched almonds, chopped
  • 4 whole cloves, ground
  • salt and pepper to taste
  • 2 1/2 cups chopped walnuts
  • 1 3/4 cups milk
  • 3/4 cup soft goat cheese
  • 1 tablespoon white sugar
  • 1 (1 inch) piece cinnamon stick
  • 1 1/2 cups pomegranate seeds
  • 1/2 cup chopped fresh parsley
Instructions
1
Roast the poblano chiles over an open flame on a gas stove or grill, rotating them frequently until their skin is completely blackened and charred. This process typically takes around 10-15 minutes.
2
Next, place the roasted poblano chiles in a sealed container or cover them with plastic wrap. Allow them to sit for 5-10 minutes before removing the skin, which should come off easily. Then, make a horizontal incision in each chile and carefully remove the seeds.
3
In a large saucepan, heat some olive oil over medium heat. Add sliced onions and minced garlic and cook until they're softened and translucent, about 3-4 minutes. Add ground pork to the pan and cook until it's browned, breaking it up with a spoon as you go. Continue cooking for another 7 minutes.
4
Now, add the cooked pork to a bowl and mix in diced tomatoes, chopped plantain, sliced apple, diced peach, chopped parsley, candied orange peel, pine nuts, raisins, almonds, ground cloves, salt, and pepper. Stir everything together until the flavors are well combined.
5
Simmer this mixture over medium heat for about 10 minutes, or until the filling is cooked through.
6
To make a walnut sauce, combine chopped walnuts, milk, crumbled goat cheese, sugar, and a cinnamon stick in a blender. Blend everything together until the sauce is smooth and creamy.
7
Spoon some of this walnut sauce over each roasted poblano chile, then sprinkle it with pomegranate seeds and some chopped parsley.