Ingredients
- chili peppers 6.0 pcs
- beef ground beef 250.0 g
- pork ground pork 250.0 g
- onion 100.0 g
- garlic 15.0 g
- apple 100.0 g
- pear 100.0 g
- raisins 50.0 g
- cinnamon 1.0 tsp
- ground cloves 0.25 tsp
- walnuts 200.0 g
- heavy cream 250.0 ml
- goat cheese 100.0 g
- white sugar 15.0 g
- cinnamon 0.5 tsp
- Pomegranate 1.0 pcs
- parsley 30.0 g
Cooking Instructions
Roast the poblano chilis directly over a gas flame or under a broiler at 230°C until the skin is charred and blistered on all sides.
Place the charred chilis in a plastic bag and seal it for 10 minutes to allow the steam to loosen the skins.
Carefully peel the charred skin off the chilis. Make a vertical slit in each and remove the seeds and veins while keeping the stem intact.
Finely dice the onion, garlic, apple, and pear into uniform small pieces.
In a large skillet, sauté the onion and garlic in a little oil over medium heat until translucent. Handle raw ground beef and pork carefully to avoid cross-contamination.
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it up with a spoon, until an internal temperature of 71°C is reached.
Stir in the diced apple, pear, raisins, cinnamon, and cloves. Simmer for 15 minutes until the fruit is tender and the flavors are melded.
Allow the meat mixture (picadillo) to cool slightly, then carefully stuff each prepared poblano chili until plump.
Soak the walnuts in warm water for 20 minutes, then drain and rub them with a towel to remove as much of the bitter brown skin as possible.
Combine the cleaned walnuts, heavy cream, goat cheese, sugar, and cinnamon in a high-speed blender.
Blend the mixture on high until it is completely smooth, silky, and thick enough to coat the back of a spoon.
Transfer the sauce to a bowl and cover with plastic wrap, pressing it directly onto the surface of the sauce.
Chill the walnut sauce in the refrigerator for at least 30 minutes before serving to allow the texture to set.
Cut the pomegranate in half and gently tap the back with a wooden spoon to release the seeds into a bowl.
Wash the parsley, pat it completely dry, and finely chop the leaves, discarding any thick stems.
Place the stuffed warm chilis on individual serving plates.
Generously drape the chilled walnut cream sauce over the chilis, covering them completely but leaving the stems visible.
Sprinkle the bright red pomegranate seeds and the chopped green parsley over the white sauce to represent the colors of the Mexican flag.