Stuffed Chilies In Walnut Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Fresh poblano chilies,
1/2 tsp: Ground cinnamon,
-, abt 1 1/4 lb
1 tbsp: White vinegar,
1 small: Onion, (s), peeled
1 cup: Shelled walnuts,
-finely chopped,
1 1/2 cup: Sour cream,
2: Garlic clove, s
4: Eggs, separated
-peeled and minced,
Flour,
1 small: Apple, peeled
Leaves from 2-3,
-cored and diced,
-sprigs cilantro,
Vegetable oil,
-coarsely chopped,
1/2 lbs: Ground pork,
Seeds of 1 pomegranate,
Salt,
Directions:
1. Char chilies over a gas flame or under a hot broiler, turning to
blacken all over. Place chilies in a brown paper bag and close
tightly for about 15 minutes. Remove and let cool. Peel off blackened
skin, taking care not to tear flesh. Cut a slit down the length of
each, stopping
-inch from the bottom. Scrape out ribs and seeds; set
chilies aside.
2. Cook onions, garlic, and apples in 2 tbs oil in a large skillet
over medium-low heat until soft, about 20 minutes. Add pork and cook
10 minutes; season with salt, stir in cinnamon and vinegar, and cook
5 minutes more.
3. Pure walnuts and sour cream in a food processor; add salt to
taste and set aside.
4. Dry chilies with paper towels and fill them with pork mixture.
5. Beat egg whites in a medium bowl until foamy. Add a pinch of salt;
continue to beat until stiff. Lightly beat yolk, then fold into
whites. Dredge chilies in flour, shake off excess, then dip in egg.
Fry in 1-inch very hot oil in a large skillet, turning to brown
evenly. Drain.
6. Cover chilies with sauce and garnish with cilantro and pomegranate
seeds. Serve at once.
Dianes Personal Note: Try this with red peppers and ground beef.
Saveur Nov-Dec 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp
blacken all over. Place chilies in a brown paper bag and close
tightly for about 15 minutes. Remove and let cool. Peel off blackened
skin, taking care not to tear flesh. Cut a slit down the length of
each, stopping
-inch from the bottom. Scrape out ribs and seeds; set
chilies aside.
2. Cook onions, garlic, and apples in 2 tbs oil in a large skillet
over medium-low heat until soft, about 20 minutes. Add pork and cook
10 minutes; season with salt, stir in cinnamon and vinegar, and cook
5 minutes more.
3. Pure walnuts and sour cream in a food processor; add salt to
taste and set aside.
4. Dry chilies with paper towels and fill them with pork mixture.
5. Beat egg whites in a medium bowl until foamy. Add a pinch of salt;
continue to beat until stiff. Lightly beat yolk, then fold into
whites. Dredge chilies in flour, shake off excess, then dip in egg.
Fry in 1-inch very hot oil in a large skillet, turning to brown
evenly. Drain.
6. Cover chilies with sauce and garnish with cilantro and pomegranate
seeds. Serve at once.
Dianes Personal Note: Try this with red peppers and ground beef.
Saveur Nov-Dec 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp