Recipe courtesy of Marcela Valladolid
Episode: Day of the Dead
Print
Total:
45 min
Prep:
30 min
Cook:
15 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.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Short Rib Ravioli and Creamy Mushroom Sauce

Recipe courtesy of Chuck Hughes

Walnut Ravioli in a Cream Sauce

Recipe courtesy of Teresa Veniero

Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce

Recipe courtesy of Kelsey Nixon

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Creamy Lobster Bisque

Recipe courtesy of Nadia G

Estella's Mole Poblano Chicken

Recipe courtesy of Chuck Hughes

Bell Peppers Stuffed with Rice in Tomato Sauce (Pimientos Rellenos de Arroz con Salsa de Tomates)

Recipe courtesy of Claudia Roden

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Creamy Corn Hush Puppies

Recipe courtesy of Nealey Dozier

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here