Chilies En Nogada

• 8 poblano chilies deveined
• vegetable oil
• 1/2 onion chopped
• 2 cloves garlic chopped
• 6 tomatoes large, skinless, seeded, and chopped
• 1 cinnamon stick
• ground cloves
• salt
• ground black pepper
• 1 peach peeled and chopped
• 1 apple peeled and chopped
• 1/2 plantain ripe, chopped
• 1/4 cup raisins
• 1/2 cup pine nuts
• 1/3 cup almonds peeled and chopped
• 3/4 kilogram pork meat ground
• 1/2 cup sherry
• sugar optional
• 1 cup pomegranate grains
• parsley chopped
• 1/4 cup walnuts
• 1 cup cream
• 85 grams cream cheese
• salt
• ground black pepper
• milk optional
• sugar
• sherry

1. Roast the poblano chilies. Once the skins burn, place in a plastic bag and set aside for 15 minutes. Peel the chilies.
2. In a saucepan, add vegetable oil. Saute the onion and garlic.
3. Add the tomato, cinnamon, a pinch of cloves, and salt and pepper to taste. Continue to cook for 3 minutes.
4. Add the peach, apple, plantain, raisins, pine nuts, and almonds. Bring to a boil and cook for 3 minutes.
5. Add the meat and sherry. Bring to a boil and season with salt as needed. Add sugar if desired.
6. Continue to boil until the sauce reduces.
7. In a blender, add the nuts, cream, cream cheese, and salt and pepper to taste. Puree until smooth.
8. Add milk if needed.
9. To serve, stuff the chilies. Pour the sauce on top. Garnish with pomegranate and parsley.

chilies, vegetable oil, onion, garlic, tomatoes, cinnamon, ground cloves, salt, ground black pepper, apple, plantain, raisins, pine nuts, almonds, kilogram pork meat, sherry, sugar, pomegranate grains, parsley, walnuts, cream, cream cheese, salt, ground black pepper, milk, sugar, sherry

Taken from www.yummly.com/recipe/Chilies-en-Nogada-632051 (may not work)