Title: Stuffed poblano chiles with walnut sauce
 Categories: 
      Yield: 4 Servings
 
      4 md Ripe tomatoes (about 2
           Pounds)
     12 lg Poblano chiles
           Vegetable oil for frying
      2 sm Green or other cooking
           Apples, peeled
      4    Ripe, firm peaches, peeled
           Or 1/2 cup dried
      2 sm Ripe plantains, skin removed
      6 tb Preserved citron, diced
      6 tb Dark or golden raisins,
           Softened in
      1 c  Dry sherry
      1 c  Unsalted butter or vegetable
           Oil
      2 md Onions, diced
      4 c  Shredded pork butt
           Salt, and freshly ground
           Black pepper, to taste
           Walnut Sauce, recipe follows
      1 c  Pomegranate seeds
     50    Italian parsley leaves
 
  Heat a heavy cast-iron skillet or griddle over high heat until a drop
  of water sizzles on contact. Roast tomatoes, turning several times,
  until blistered on all sides. (Alternatively, roast them under a
  preheated broiler, turning several times.) Cool just enough to
  handle. Peel the tomatoes, remove the seeds and chop finely. Set
  aside. Make a small (1 to 1 1/2-inch long) lengthwise slit in each
  chile. Pour oil into a large heavy skillet to a depth of about
  1/2-inch and heat over high heat until very hot but not quite
  smoking. Fry the chiles, 3 at a time, turning once or twice, until
  they puff up and take on an olive-beige color. Remove from pan as
  they are done. Carefully peel chiles under cold running water. Very
  gently pull out seeds through the slit in each chile, being sure not
  to tear the flesh. Set aside. Dice the fresh and dried fruits and set
  aside.
  
  In a large skillet, melt butter or vegetable oil over medium heat
  until very hot and fragrant. Add onion and garlic and saute for 3
  minutes. Add fresh and dried fruit and saute for 3 minutes. Add
  spices and pork and cook, stirring to combine, for 2 minutes more.
  Season with salt and pepper to taste.
  
  Carefully spoon the mixture into the chiles through the slit in each.
  Preheat oven and bake on greased baking sheet or shallow pan for 5
  minutes.
  
  Cover the chiles with the Walnut Sauce and sprinkle with Pomegranate
  seeds and a few leaves of Italian parsley. Chiles may be served warm
  or at room temperature.
  
  Yield: 6 servings