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Email to Master Chef Don F. Easley Jr.      

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    Chiles en Nogada

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Servings: 12
    Preparation Time: 2 hours

    List of Ingredients

    1 1/2 pounds ground pork
    2 teaspoons corn oil
    1 large onion, chopped
    6 cloves garlic, chopped
    2 1/2 cups chopped plum tomatoes
    2 medium apples, peeled and diced
    2 medium peaches, peeled and diced 1/4 inch thick
    2 medium plantains, peeled and diced 1/4 inch thick
    3/4 cup chopped green olives
    1/2 cup chopped almonds
    1/2 cup raisins
    1/2 cup capers
    3/4 teaspoon dried thyme
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    Salt, to taste
    12 large poblano chiles


    1. For filling, heat oil in large pan over medium heat; add onion and sauté; add garlic and sauté a couple minutes more. Add pork; cook and crumble to brown; add tomatoes and simmer, uncovered, 8 minutes. Add fruits, olives, almonds, raisins, capers, and seasonings; cook about 5 minutes or until fruits are tender but not mushy.

    2. Poblanos: Make a small lengthwise slit on side of each chile. Carefully remove seeds with teaspoon (or under running water). Arrange chiles on baking sheet. Place under broiler about 3 minutes or until they begin to blister and blacken. Turn chiles and broil 3 minutes or until blackened all over. Place in a plastic bag to steam 5 minutes; remove skin. Before serving, stuff chiles with warm filling.

    3. Serving: Nap plate with sauce. Place stuffed chile cut side up in middle of plate. Ladle small amount of sauce over chile and garnish with pomegranate seeds and parsley.




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