CHILES EN NOGADA

Steps:

• STEP 1:SWEAT THE CHILES To peel the chiles, place them directly on a grill. Rotate with tongs until all sides are blackened. Another option is to place under the broiler. Toss into a large paper bag or Zip-lock bag and seal, letting them sweat. Remove one charred chile from the Zip-lock bag (re-seal so the others continue to sweat), and peel the charred membrane skin. CLEAN THE CHILES Cut a slit down the side of each cleaned chile, vertically, from the stem end almost to the pointed end. Remove all the seeds and any large veins, leaving the stem attached. Place on layers of paper towels to remove moisture from the chiles. STEP 2: PICADILLO (MEAT STUFFING) Heat olive oil in a skillet. Lightly saute onions and garlic. Add ground meat. Saute until lightly browned. Add salt, pepper, cinnamon, nutmeg, ginger to taste. To the browning ground meat, add the raisins, apple, pear, apricot. Stir. Add chopped pecans, pine nuts. Drain excess grease. STUFF THE CHILES Place the chiles on a cookie sheet. Gently spoon the meat mixture into the chiles. (You can cover with plastic wrap and store in the refrigerator until ready to bake up to one day prior). STEP 3: STUFF & BAKE CHILES Stuff each chile with the filling. Place in 350 degree oven for about 20 minutes. 30 minutes if the stuffing and chiles have been refrigerated. STEP 4: PREPARE WALNUT SAUCE Place sour cream in a saucepan. Warm over low heat. Press fresh garlic into pot. Add Worcestershire sauce, vanilla, walnut oil stirring completely to blend. Add salt and pepper to taste. Add cinnamon to taste. Add the chopped walnuts and mix well. STEP 5: FINAL PREP & PRESENTATION Lay stuffed chile on serving plate. Ladle warm walnut sauce over the center portion of the chile. Sprinkle the walnut sauce with pomegranate seeds. This dish should be served warm rather than hot. Serve with margaritas! Enjoy!