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Chiles en Nogada (Poblanos stuffed with Picadillo and Walnut Sauce)
PORK FOODSERVICE23Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. pork (ground)
- 1 Tbsp. corn oil
- 1 onions (each, large, chopped)
- 2 1/2 cups plum tomatoes (chopped)
- 2 apples (medium, peeled, 1/4" dice)
- 2 peaches (medium, peeled, 1/4" dice)
- 2 plantains (medium, peeled, 1/4" dice)
- 3/4 cup green olives (chopped)
- 1/2 cup almonds (chopped)
- 1/2 cup raisins
- 1/2 cup capers (drained)
- 3/4 tsp. thyme (dried)
- 1/4 tsp. cinnamon (ground)
- 1/8 tsp. clove (ground)
- salt (to taste)
- 12 poblano chiles (each, large)
- 3 cups walnut pieces
- 1 1/2 cups milk
- 3 slices white bread (crustless)
- 3 Tbsp. sugar
- 3 Tbsp. dry sherry
- 1/8 tsp. salt
- 2 1/4 cups heavy cream
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Directions
- 1. Heat oil in large pan over medium heat; add onion and sauté
- 2. Add garlic & sauté a couple of minutes more.
- 3. Add pork; cook and crumble to brown
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