Ingredients
- 1 cup walnuts
- 8 ounce cream cheese
- 1 cup half and half
- 1/4 cup cilantro
- 1/4 cup salt and pepper
- 1/4 cup olive oil
- 1 pound pork meat and beef
- 1/2 cup onion
- 1 cup tomatoes
- 1 tablespoon garlic
- 1/2 teaspoon cloves
- 1 teaspoon mexican canela
- 1/2 teaspoon cumin
- 1 teaspoon white wine vinegar
- 1 teaspoon apple
- 1/4 cup slivered almonds
- 1/4 cup raisins
- 1/2 cup stuffed green olives, sliced
- 4 cup poblano chiles
Preparation
Baking Directions:
Place walnuts, cream cheese, half and half, 1/2 teaspoon salt and cilantro in a blender; puree to a thick consistency, like that of mayonnaise.
Set aside for later use.
In a Dutch oven, heat 6 tablespoons of oil and add the ground meat.
Cook until meat loses its pink color.
Then add onion, tomato, garlic canela, cumin and vinegar.
Season to taste with salt and pepper.
Lower heat, cover and cook for 2 minutes, while pressing the meat with the back of a spoon to keep it crumbled.
Add chopped apple, almonds, raisins and sliced olives.
Stir well and set aside.
Heat half inch of olive oil in large skillet and fry chiles for about 3 minutes on each side, blistering them on both sides.
Peel the chiles under cold running water and make a slit on one side.
Remove the seeds and veins, and stuff each with ground meat mixture.
Place the chilies on a serving platter and pour the walnut sauce over them.
