Chiles En Nogada (Poblanos Stuffed With Picadillo And Walnut Sauce)

• 1 1/2 pounds pork ground
• 1 tablespoon 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 teaspoon thyme dried
• 1/4 teaspoon cinnamon ground
• 1/8 teaspoon 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 tablespoons sugar
• 3 tablespoons dry sherry
• 1/8 teaspoon salt
• 2 1/4 cups heavy cream

1. 1. Heat oil in large pan over medium heat; add onion and saute
2. 2. Add garlic & saute a couple of minutes more.
3. 3. Add pork; cook and crumble to brown
4. 4. Add tomatoes & simmer, uncovered, 8 minutes
5. 5. Add fruits, olives, almonds, raisins, capers and seasonings
6. 6. Cook about 5 minutes or until fruits are tender but not mushy
7. 1. Make a small lengthwise slit on the side of each chile
8. 2. Carefully remove seeds with teaspoon (or under running water). Arrange chiles on baking sheet
9. 3. Place under broiler about 3 minutes or until they begin to blister and blacken
10. 4. Turn chiles and broil 3 minutes or until blackened all over
11. 5. Place in a plastic bag to steam 5 minutes; remove skin
12. 6. Before serving, stuff chiles with warm filling
13. 1. In blender or food processor, blend all ingredients except heavy cream until very smooth. Whip heavy cream and fold into walnut mixture (Do not overmix; sauce consistency shuld be slightly runny).

pork ground, corn oil, onions, tomatoes, apples, peaches, plantains, green olives, almonds, raisins, capers, thyme, cinnamon ground, clove ground, salt, chiles, walnut pieces, milk, white bread, sugar, sherry, salt, heavy cream

Taken from www.yummly.com/recipe/Chiles-en-Nogada-_Poblanos-stuffed-with-Picadillo-and-Walnut-Sauce_-2255171 (may not work)