Chiles en Nogada—A Must-Have for Hispanic Heritage Month!
Steps
- 1
Roast and peel the poblano peppers, then clean them.
- 2
Cook the ground pork and beef in a skillet with their own juices and fat. Sauté with roasted onion and garlic that have been blended together.
- 3
Add toasted walnuts, pine nuts, and almonds (toasted on a griddle), along with dried cranberries and candied pineapple cut into small cubes. Let simmer for 5 minutes, then remove from heat.
- 4
In a blender, combine cream cheese, sour cream, walnuts, sugar, roasted garlic, and walnuts toasted on a griddle. Blend until smooth. Fill the peppers with the meat mixture, pour the sauce over them, and sprinkle with pomegranate seeds to taste. Enjoy!
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