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poblano chiles olive oil salt yellow onion garlic ground beef ground pork tomato sauce currants almonds parsley freshly ground pepper queso fresco walnuts sugar milk salt pomegranate seeds
Viewed: 11 - Published at: 10 months agoIngredients
- 6 large poblano chiles
- 2 tablespoons olive oil, plus more for brushing
- Salt
- 1/2 yellow onion, diced
- 2 garlic cloves, chopped
- 1/2 pound ground beef
- 1/2 pound ground pork
- One 8-ounce can tomato sauce
- 1/2 cup dried currants or diced mixed dried fruit
- 1/2 cup toasted almonds, pine nuts or a combination of the two
- 2 tablespoons chopped parsley
- Freshly ground pepper
- 5 ounces queso fresco or farmer cheese (1 1/3 cups)
- 1/2 cup walnuts
- 1 tablespoon sugar
- 1 cup milk
- Salt
- 1/2 cup pomegranate seeds
Method
- Roast the poblanos directly over a gas flame, in a dry skillet or under the broiler, turning often, until charred all over.
- Transfer the poblanos to a bowl and let cool for 5 minutes.
- Rub the blackened skin off of the poblanos and make a slit in the side of each one, beginning 1/2 inch below the stem and ending 1/2 inch from the tip.
- Using scissors, carefully snip off the seed clusters at the base of the stems.
- Rinse off any stray seeds and bits of skin and pat dry.
- Lightly brush the poblanos with olive oil and season them inside and out with salt.
- Preheat the oven to 375.
- In a large skillet, heat the 2 tablespoons of olive oil.
- Add the yellow onion and garlic and cook over moderate heat until the onion is translucent, about 4 minutes.
- Add the ground beef and pork and cook, stirring, until no trace of pink remains; drain off the fat in the skillet.
- Stir the tomato sauce, currants, nuts and parsley into the meat mixture and season the filling with salt and pepper.
- Stuff the poblanos with the meat filling and arrange them snugly in a baking dish.
- Cover and bake for about 5 minutes, until they are heated through.
- In a blender, combine the queso fresco, walnuts, sugar and milk and puree until smooth.
- Season the sauce with salt.
- Transfer the poblanos to plates.
- Pour the walnut sauce on top, garnish with the pomegranate seeds and serve.
