Recipe courtesy of Marcela Valladolid
Episode: Day of the Dead
Total:
45 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Filling:
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 pound ground pork
  • 1/2 pound ground sirloin beef
  • 1 bay leaf
  • 1 cinnamon stick
  • Salt and freshly ground black pepper
  • 1/3 cup dried apples, chopped
  • 1/3 cup dried apricots, chopped
  • 3/4 cup acitron, or sweetened dried pineapple, chopped
  • 1 teaspoon ground cinnamon
Sauce:
  • 4 cups walnuts, peeled* see Cook's Note
  • 2 1/2 cups Mexican crema
  • 4 ounces goat cheese, at room temperature
  • Salt
  • 10 poblano chiles, charred, peeled, left whole for stuffing
  • Whole flat-leaf parsley leaves
  • 1/2 cup pomegranate seeds

Directions

In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside. Remove the cinnamon stick and bay leaf and discard.

Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.

Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)

Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.

*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

IDEAS YOU'LL LOVE

Stuffed Poblano Chiles ("Chiles Rellenos")

Recipe courtesy of Marcela Valladolid

Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce

Tacos with Chicken in Poblano Chile Sauce

Recipe courtesy of Shelley Wiseman

Creamy Poblano Pepper Strips (Rajas)

Recipe courtesy of Marcela Valladolid

Creamy Rich Walnut Fudge

Cin Chili Stuffed Poblano Peppers

Shrimp-Stuffed Chiles

Recipe courtesy of Marcela Valladolid

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Recipe courtesy of Bobby Flay

Pansoti with Walnut Sauce

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here