Title: Chiles en nogada
 Categories: Toohot
      Yield: 4 Servings
 
     12    Poblano chiles, roasted and
           Peeled
      1 c  Ground veal
      1 c  Ground pork (with 30 percent
           Fat content)
      1 ts Sea salt, or to taste
    1/2 ts Freshly ground black pepper,
           Or to taste
    1/4 c  Vegetable oil
    1/2 md Onion, finely chopped
    1/2 c  Almonds, chopped and toasted
    1/2 c  Pine nuts, toasted
      2 c  Chopped cactus
    1/2 c  Raisins
      1 bn Epazote, chopped
  1 1/2 c  Fresh walnuts, skinned
      1 c  Milk
      1 c  Cream
           Seeds from two ripe
           Pomegranates
      2 tb Fresh parsley, finely
           Chopped
 
  Make a vertical slit down the side of each chile and carefully remove
  the seeds, leaving the stem intact.  Mix the veal and pork in a bowl.
  Add the salt and pepper.  In a large heavy skillet, over a medium
  heat, cook the oil with the onion until translucent.  Add the ground
  meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the
  almonds, pine nuts, cactus, raisins, and epazote.  Cook and stir
  constantly, until the meat is done.  Remove the meat mixture from the
  heat and let cool. Stuff the chiles with the meat mixture and put
  them on an ovenproof platter, covered with loosely tented foil. Place
  the platter in a warm oven while finishing the sauce. Place the
  walnuts in a blender. With the motor running, add the milk slowly,
  until smooth and thick. Add the cream and blend well. Cover the
  chiles with the walnut sauce and garnish with the pomegranate seeds
  and parsley.
  
  Yield: 6 entree or 12 starter servings