Poblano Peppers Stuffed with Picadillo and Walnut Cream Sauce
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
2 | tablespoons lard |
|---|---|
2 1⁄4 | walnuts, unroasted |
1 | cup pomegranate seeds, for garnish |
1 | pound ground pork, preferably not lean |
3⁄4 | cup crema ácida or crème fraiche or sour cream |
1⁄2 | cup parsley leaves and tender stems, for garnish |
1⁄2 | medium white onion, chopped |
3⁄4 | cup crema natural or heavy cream |
4 | garlic cloves, finely grated |
1 | tablespoon granulated sugar |
1⁄2 | sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped |
1 1⁄2 | teaspoons kosher salt |
1⁄2 | firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped |
1⁄2 | firm-ripe plantain, peeled and chopped |
| • | Kosher salt |
1 | teaspoon dried Mexican oregano |
1⁄4 | teaspoon ground cloves |
1⁄2 | teaspoon ground cinnamon |
1 | teaspoon ground black pepper |
1⁄4 | cup dry sherry |
1 | pound roma tomatoes |
1⁄2 | peach, peeled, pitted, and chopped |
1⁄4 | cup unroasted whole almonds, chopped |
1⁄3 | cup golden raisins |
1⁄3 | cup pitted Spanish green olives |
1⁄2 | teaspoon finely grated lemon zest |
2 | tablespoons chopped fresh parsley |
1 | tablespoon freshly squeezed lemon juice |
Instructions
For the Picadillo | |
|---|---|
| 1. | Line a large skillet, preferably cast-iron, with a sheet of foil and heat over high heat. |
| 2. | Add the tomatoes and cook, tossing frequently, until charred on all sides, 10 to 12 minutes. |
| 3. | Transfer tomatoes to a heatproof bowl and crush until no large pieces remain. |
| 4. | Cook the pork until lightly browned, then set aside. |
| 5. | Cook onion, garlic, fruits, and spices until tender and fragrant. |
| 6. | Add remaining ingredients and cook until vegetables and fruits are tender and the pork is cooked through. |
Roasting the Chiles | |
| 1. | Char the poblanos on a gas stove, under the broiler, or on a grill until all sides are charred. |
| 2. | Let the chiles steam, then peel, seed, and prepare for stuffing. |
Making the Walnut Cream Sauce | |
| 1. | Puree walnuts, creams, water, sugar, and salt until smooth. |
Assembly and Serving | |
| 1. | Fill each poblano with picadillo and place on a baking sheet. |
| 2. | Serve at room temperature topped with walnut cream sauce, pomegranate seeds, and parsley leaves. |
Published on Aug 03, 2024 by Luminița