Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

TOO HOT TAMALES SHOW #TH6282

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