Chiles

• 8 poblano chiles, roasted & peeled

Filling

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lb ground pork
• 1 cinnamon stick
• 2 bay leaves
• 1 can (28 oz) crushed tomatoes
• 1 tbsp cider vinegar
• pinch of fresh nutmeg
• ¼ tsp ground allspice
• ⅛ tsp ground cloves
• 1 tsp salt
• 1½ tsp sugar
• ½ cup green apple, peeled & diced
• 1 ripe banana, peeled & chopped
• ¼ cup raisins
• ⅓ cup dried apricots, chopped

Walnut Sauce

• 6 oz queso fresco cheese
• 2 cups walnut halves
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup whole milk

Garnish

• fresh or dried pomegranate seeds

Equipment

• large heavy-bottomed pot
• kitchen shears
• blender

Roast Chiles

1. Preheat oven to broil
2. Place chiles directly onto top oven rack and broil for about 3-4 minutes, then turn. Repeat and allow to char on all sides
3. Transfer chiles to a bowl, cover and let rest for 20 minutes to steam the skins away from the flesh
4. Once chiles have cooled, peel skins and set aside


Make Filling

1. Add oil to a large pot over medium-high heat. Sauté onions for 5 minutes
2. Add pork. Allow pork to brown, about 5 minutes
3. Add bay leaves, cinnamon stick, allspice, cloves, nutmeg, sugar, salt, vinegar and tomatoes. Cover and allow to simmer over medium heat for 30 minutes
4. Add apricots, raisins, apple and banana and cook for 5 more minutes
5. Remove bay leaves and cinnamon stick

Stuff & Heat Chiles

1. Preheat oven to 350°
2. With kitchen shears, cut a 2" slit in one side of each chile and fill with the pork mixture
3. Place stuffed chiles in a pan and place in the oven for 15-20 minutes until heated through

Make Sauce & Serve

1. While chiles are cooking, add walnuts, cheese, milk, sugar and salt to a blender. Blend until mixture develops into a thick sauce. Add additional milk if desired to thin the consistency
2. To serve, place 1 chile per serving on a plate, pour sauce over top and garnish with pomegranate seeds

Note: All components can be made a day ahead and kept refrigerated separately