About this recipe:Poblano chillies are stuffed with a flavourful pork mince stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have the provisions!
Makes: 8 stuffed chillies
8 poblano chillies
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
750g minced pork
350g peeled, seeded and chopped tomatoes
1 small bunch fresh parsley, chopped
2 tablespoons chopped blanched almonds
2 tablespoons raisins
2 tablespoons chopped candied orange peel or crystallised cactus
2 tablespoons pine nuts
4 cloves, ground
salt and pepper to taste
1 apple, chopped
1 peach, chopped
1 ripe plantain, chopped
150g soft goat's cheese
1 tablespoon sugar
1 (2.5cm) piece cinnamon stick
250g pomegranate seeds
1 handful chopped fresh parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:20min › Ready in:1hr20min
Roast the poblano chillies over an open flame until the skin is black and charred on all sides (you can do this on the BBQ or on a gas hob).
Place the hot chillies in a plastic bag, or in a large bowl covered with cling film. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut an incision in each chilli lengthways and remove the seeds.
In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Add the pork mince and cook for about 7 minutes, breaking it up with a spoon. Add all of the remaining filling ingredients, mix well and simmer till meat is cooked through.
Meanwhile, in a blender, combine the milk, goat's cheese, walnuts, sugar and cinnamon. Blend till smooth and creamy.
To serve, fill each chilli with the pork stuffing mixture. Place on a serving plate and drizzle with the walnut sauce. Sprinkle over the pomegranate seeds and parsley, and enjoy!
This is a great make ahead dish - you can make the filling ahead of time, roast the chillies ahead of time, then whip up the sauce and assemble at the last minute.
Use ready-ground cinnamon and cloves instead of grinding the whole spices yourself.
Poblano chillies are a mild green chilli, which are available but can be hard to find. If you can't find poblano chillies, use green peppers for a similar result.
thanks for coming back to me - before I post the recipe and link to you -- could you please confirm the copyright of this photo used is yours, also did you want me to add your username or your real name? Many thanks - 07 Aug 2012