Title: Chiles en nogada (poblanos in walnut sauce)
 Categories: Beef, Vegetables, Main dish
      Yield: 8 Servings
 
     10    Chiles poblanos, peeled and
           Deveined*
           Stuffing:
    1/2 kg Pork grounded
    1/2 kg Beef grounded
      1 md Onion
      1 c  Red tomatoe pure
      2    Garlic cloves
           Salt and pepper
    1/2 c  Acitron chopped**
    1/2 c  Raisins
    1/2 c  Almonds chopped
    1/2 c  Pine nuts
      1 c  Fresh fruits: apple, pear,
           Apricots in little cubes
           Sauce:
      2 c  Walnuts peeled, without the
           Papper peel, whites.
  1 1/2 c  Cream (the best cream)
    1/4    Piece cream cheese, just for
           To add flavor and consistenc
    1/2    To 3/4 cup of milk
           Sugar
           Cinamon powder
           Salt
           Adorn:
           Red pomegranate
           Parsley leaves
 
  *The size have to be large, if you cannot get large chiles you can use
  littles, but need to buy more, is difficult to make the exactly
  amount of chiles and stuffing.
  
  **acitron: a citron dried and made into sweetmeat; candied lemon.
  This is what my dictionary says, if you cannot get it do not worried,
  make the recipe with the other ingredients.
  
  ***The walnuts need to be peeled before, you can let them in some
  water on the refrigerator.
  
  Prepare the stuffing: In a sauce pan put vegetable oil, in the
  blender make a pure with onion and garlic, add to the vegetable oil
  when it is hot, let the onion fry until be brown (not black). Add the
  meats, let cook until the meats loose all the water and looks a
  little brown, add the red tomatoe puree, add salt and pepper and let
  it boil, add the fruits chopped and let cook until will be dry. Let
  cool.
  
  Sauce: Mix all in the blender until be soft and have a sauce
  consistency, try and season with salt and cinamon, this sauce will be
  cold over the stuffing chiles.
  
  Serve:
  
  Fill all the chiles with the meat, there are two ways for to serve:
  
  1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the
  chiles with this mix and put them to fry in some vegetable oil. let
  cool and cover with the white sauce, adorn with the pomegranate and
  some little parsley leaves.
  
  2.-Without using the eggs and oil, I prefer in this way, just after
  fill them put over the white sauce and adorn with the pomegranate
  just a few seeds for to add red color to the dish, because this dish
  have the mexican flag colors: green, white and red, and also adorn
  with some little parsley leaves. Patricia Wriedt