Poblano Peppers Stuffed with Picadillo and Walnut Cream Sauce
Ingredients: 28
Delight in the flavors of Mexico with these exquisite Poblano peppers filled with a savory picadillo made of ground pork, fruits, nuts, and spices. Finished with a luscious walnut cream sauce and garnished with pomegranate arils and fresh parsley, this dish is a celebration of rich and vibrant flavors.
Ingredients
For the Picadillo | |
---|---|
2 | tablespoons lard |
1 | pound ground pork, preferably not lean |
½ | medium white onion, chopped |
4 | garlic cloves, finely grated |
½ | sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped |
½ | firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped |
½ | firm-ripe plantain, peeled and chopped |
Kosher salt | |
1 | teaspoon dried Mexican oregano |
¼ | teaspoon ground cloves |
½ | teaspoon ground cinnamon |
1 | teaspoon ground black pepper |
¼ | cup dry sherry |
1 | pound roma tomatoes |
½ | peach, peeled, pitted, and chopped |
¼ | cup unroasted whole almonds, chopped |
⅓ | cup golden raisins |
⅓ | cup pitted Spanish green olives |
½ | teaspoon finely grated lemon zest |
2 | tablespoons chopped fresh parsley |
1 | tablespoon freshly squeezed lemon juice |
For the Walnut Cream Sauce | |
2 ¼ | walnuts, unroasted |
¾ | cup crema ácida or crème fraiche or sour cream |
¾ | cup crema natural or heavy cream |
1 | tablespoon granulated sugar |
1 ½ | teaspoons kosher salt |
Additional Ingredients | |
1 | cup pomegranate seeds, for garnish |
½ | cup parsley leaves and tender stems, for garnish |
Instructions
-
For the Picadillo
- Line a large skillet, preferably cast-iron, with a sheet of foil and heat over high heat.
- Add the tomatoes and cook, tossing frequently, until charred on all sides, 10 to 12 minutes.
- Transfer tomatoes to a heatproof bowl and crush until no large pieces remain.
- Cook the pork until lightly browned, then set aside.
- Cook onion, garlic, fruits, and spices until tender and fragrant.
- Add remaining ingredients and cook until vegetables and fruits are tender and the pork is cooked through.
-
Roasting the Chiles
- Char the poblanos on a gas stove, under the broiler, or on a grill until all sides are charred.
- Let the chiles steam, then peel, seed, and prepare for stuffing.
-
Making the Walnut Cream Sauce
- Puree walnuts, creams, water, sugar, and salt until smooth.
-
Assembly and Serving
- Fill each poblano with picadillo and place on a baking sheet.
- Serve at room temperature topped with walnut cream sauce, pomegranate seeds, and parsley leaves.
Aug 03, 2024