Stuffed Poblano Chiles with Walnut Sauce
| Yield: | 6 Servings |
| Categories: | Mexican |
| 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 |
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