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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chile Preparation: | 2. If you have a gas stove, roast chiles on the open flame, two at a time. Be sure the skin is charred on all sides, but not burned through the chile. You'll know when to turn chiles when the skin stops making popping sounds. when each chile is thoroughly roasted, place it in a plastic bag and wrap for 5 minutes so chiles "sweat". This will facilitate peeling. Peel, but do not open or deseed. | 3. Pickle: | 4. In a sauce pan, heat oil and fry onions until soft. Add chopped garlic and herbs. Mix well and cook for 1 minute. Add chiles and let simmer for 1 minute. Add water and vinegar, let simmer for 2 more minutes. Set aside and let chiles marinate for 2 hours. | 5. Stuffing: | 6. In a blender, mix tomatoes and garlic clove. Set aside. | 7. Heat oil and cood pork and beef until brown. Stir in chopped onions and continue cooking for 2 more minutes. Add fruit, olives and nuts. Season with salt and pepper to taste. | 8. Stir in tomato and garlic mix, simmer in low heat for 10 minutes, or until stuffing is semi-dry. Set aside. | 9. Nogada: | 10. Mix all ingredients in a food processor. | 11. Chile Assembly and Presentation: | 12. Remove chiles from pickle. | 13. Carefully open them and deseed them. | 14. Stuff them with the meat stuffing. | 15. Place them in a pretty silver tray and bath them with the Nogada. | 16. Sprinkle them with the Pomegranate seeds. | 17. This chiles can be served at room temperature, but if you want them warm, you can place them in a warm oven in a baking dish, then take them out, pour cream and pomegranate over them and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
walnut	1/8	cup	chopped	240.89	0.0	0.0	27.25
almond	1/8	cup	chopped blanched	240.89	0.0	0.0	27.25
green olive	1/8	cup	stuffed	-	-	-	-
apple				-	-	-	-
tomato	3		boiled peeled	186.2069	41.2894	9.7151	1.6192
garlic clove	1	plump		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
heavy cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003
cream cheese	100			8363.25	99.225	201.285	810.81
walnut	100			240.89	0.0	0.0	27.25
sherry	1/8	cup	sweet	-	-	-	-
poblano chile	12			-	-	-	-
white onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	1		chopped	-	-	-	-
herb	1	teaspoon	dried	-	-	-	-
vegetable oil	1/4	cup		234.46400000000003	0.0	0.0	27.2
water	2	cups		0.0	0.0	0.0	0.0
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
pomegranate	1			144.42	32.538000000000004	2.9058	2.0358

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.