• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Poblano Chiles with Walnut Sauce

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 4 md Ripe tomatoes (about 2
  • -pounds)
  • 12 lg Poblano chiles
  • Vegetable oil for frying
  • 2 sm Green or other cooking
  • -apples, peeled
  • 4 Ripe; firm peaches, peeled
  • -or 1/2 cup dried
  • 2 sm Ripe plantains; skin removed
  • 6 tb Preserved citron; diced
  • 6 tb Dark or golden raisins;
  • -softened in
  • 1 c Dry sherry
  • 1 c Unsalted butter or vegetable
  • -oil
  • 2 md Onions; diced
  • 4 c Shredded pork butt
  • Salt; and freshly ground
  • -black pepper, to taste
  • Walnut sauce; recipe follows
  • 1 c Pomegranate seeds
  • 50 Italian parsley leaves


Heat a heavy cast-iron skillet or griddle over high heat until a drop of
water sizzles on contact. Roast tomatoes, turning several times, until
blistered on all sides. (Alternatively, roast them under a preheated
broiler, turning several times.) Cool just enough to handle. Peel the
tomatoes, remove the seeds and chop finely. Set aside. Make a small (1 to 1
1/2-inch long) lengthwise slit in each chile. Pour oil into a large heavy
skillet to a depth of about 1/2-inch and heat over high heat until very hot
but not quite smoking. Fry the chiles, 3 at a time, turning once or twice,
until they puff up and take on an olive-beige color. Remove from pan as
they are done. Carefully peel chiles under cold running water. Very gently
pull out seeds through the slit in each chile, being sure not to tear the
flesh. Set aside. Dice the fresh and dried fruits and set aside.

In a large skillet, melt butter or vegetable oil over medium heat until
very hot and fragrant. Add onion and garlic and saute for 3 minutes. Add
fresh and dried fruit and saute for 3 minutes. Add spices and pork and
cook, stirring to combine, for 2 minutes more. Season with salt and pepper
to taste.

Carefully spoon the mixture into the chiles through the slit in each.
Preheat oven and bake on greased baking sheet or shallow pan for 5 minutes.

Cover the chiles with the Walnut Sauce and sprinkle with Pomegranate seeds
and a few leaves of Italian parsley. Chiles may be served warm or at room

Yield: 6 servings


2 cups walnuts, thin skin removed 1 pound queso fresco or cream cheese 1
cup milk 2 small bread rolls, soaked in milk until soft and squeezed dry
2/3 cup dry sherry 1/2 teaspoon ground true Ceylon cinnamon or use 1/4
teaspoon U. S. cinnamon 1 tablespoon sugar, or to taste Salt, to taste

Soak the walnuts in cold water or milk to cover, for 3 hours or overnight.
Remove the paper-like skins. Tweezers might make this job easier. Discard
the soaking liquid.

Grind the walnuts in a food processor or blender with the bread, cheese,
cream or milk, sherry, cinnamon, sugar and salt.

Yield: about 3 cups

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