Poblano Chiles Stuffed with Fruit Picadillo under Walnut Sauce

What you need

• 6 large poblano chiles, with stems
• 2 tbsp vegetable oil
• 1 white onion, finely chopped
• 3 cloves garlic, finely chopped
• 300 g (10 oz) ground pork
• 300 g (10 oz) ground beef
• 3 ripe plum tomatoes
• 1 apple, peeled and diced small
• 1 firm pear, peeled and diced small
• 1 ripe plantain, peeled and diced small
• 40 g (1/4 cup) raisins
• 40 g (1/4 cup) candied pineapple, diced; stands in for acitron
• 40 g (1/4 cup) blanched almonds, chopped
• 1/2 tsp ground cinnamon
• 1 pinch ground cloves
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 150 g (1 1/2 cups) walnut halves, fresh as possible
• 350 ml (1 1/2 cups) whole milk, divided
• 100 g (3 1/2 oz) queso fresco, or fresh goat cheese
• 1 tbsp sugar
• 2 tbsp dry sherry, optional
• 1 pomegranate, seeds only
• 1 handful flat-leaf parsley leaves

Method

Restated from the original video

1. 1

   Cover the walnuts with half of the milk and leave them to soak for at least 1 hour, or overnight in the fridge.

2. 2

   Char the poblanos directly over a gas flame or under a hot grill, turning with tongs, until blistered and blackened all over, 8-10 min.

3. 3

   Seal the poblanos in a bowl covered with a plate for 10 min to steam, then rub off the skins without rinsing.

4. 4

   Cut a slit down one side of each chile, leaving the stem on. Carefully scoop out the seeds and veins and set the chiles aside.

5. 5

   Blend the tomatoes with a splash of water until smooth.

6. 6

   Heat the oil in a large deep frying pan over medium heat. Fry the onion until soft, 5 min, then add the garlic for 1 min.

7. 7

   Add the pork and beef and cook, breaking them up, until browned and cooked through, 8-10 min.

8. 8

   Pour in the blended tomatoes and add the cinnamon, cloves, salt and pepper. Simmer for 5 min.

9. 9

   Stir in the apple, pear, plantain, raisins, pineapple and almonds. Cook over low heat, stirring now and then, until the apple and pear are tender and the liquid is almost gone, 15-20 min.

10. 10

    Taste the picadillo for salt and let it cool until warm.

11. 11

    Drain the walnuts and, if their papery skins come away easily, rub off as much as you can. This keeps the sauce pale and less bitter.

12. 12

    Blend the walnuts with the queso fresco, sugar, sherry and the remaining milk until completely smooth and pourable. Add a little more milk if it is too thick. Chill until serving.

13. 13

    Fill each chile generously with the picadillo and bring the edges back together.

14. 14

    Set the chiles on plates at room temperature and cover them completely with the cold walnut sauce.

15. 15

    Scatter thickly with the pomegranate seeds and the parsley leaves and serve.

Imported from texicureans.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.