Chiles En Nogada (Stuffed Green Chiles With Walnut Sauce)
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Chiles En Nogada (Stuffed Green Chiles With Walnut Sauce)
  Chiles    Greens    Walnuts    Sauces  
Last updated 6/12/2012 1:14:25 AM. Recipe ID 43294. Report a problem with this recipe.
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      Title: Chiles en nogada (stuffed green chiles with walnut sauce)
 Categories: None
      Yield: 1 Servings
      1 tb Oil
      1 lb Ground pork
    1/2 c  Chopped onion
      1 c  Chopped peeled ripe tomatoes
      1 tb Finely mashed garlic
           Salt and pepper
    1/2 ts Ground cloves
    1/2 ts Ground cumin
      1 ts Brown sugar
      1 ts Wine vinegar
      1    Unpeeled cored apple; cubed
    1/4 c  Raisins
    1/2 c  Sliced stuffed green olives
      6    Poblano chiles; (or fresh or
           -canned long green chiles)

MMMMM------------------------WALNUT SAUCE-----------------------------
      1 c  Walnuts
      1 pk (8 oz) cream cheese
      1 c  Half and half
    1/2 ts Salt
      1 tb Sugar; (optional)
  Brown meat and onion in oil until no longer pink. Add tomatoes,
  garlic, salt and pepper, spices, sugar, and vinegar. Lower heat and
  cover. Cook for 2 minutes, stirring often. Taste for seasoning. Add
  apple, almonds, raisins, and olives. Simmer mixture until almost dry.
  Set aside. Blister chiles in hot oil and peel. Make slit and remove
  seeds and veins. If too hot, place in well-salted cold water and soak
  for at least an hour. Remove and dry with paper towels. If chiles are
  to be served cold, mix 1/4 c. vinegar and 1/2 c. oil, add salt and
  crushed oregano and brush on peppers before stuffing. Stuff with
  filling and serve with walnut sauce. Or prepare egg batter and fry.
  (See preceeding recipe for more complete instructions.)
  WALNUT SAUCE: Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup
  half and half, and 1/2 tsp salt in blender. Puree but do not overdo
  it. Should be thick like mayonaise. Add 1 T. sugar (optional). Serve
  over chiles rellenos.

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Recipe ID 43294 (Apr 03, 2005)

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