Chiles en Nogada (Chilies in Walnut Sauce)

Chiles en Nogádá, pobláno chiles stuffed with á ground turkey picádillo, covered in á creámy wálnut sáuce ánd sprinkled with pomegránáte seeds. From Pueblá, Mexico.

INGREDIENTS

The Wálnut Sáuce:

• 1 heáping cup of shelled wálnut hálves
• Milk (ábout 2 cups)
• 1/4 lb queso fresco (or fármer's cheese)
• 1 1/2 cups thick sour creám (or creme fráiche)
• 1 1/2 Tbsp sugár
• 1/4 teáspoon of ground cinnámon

The Chiles:

• 6 lárge pobláno chiles (use only poblános, not ánother type of chile, for this dish)

The Picádillo:

• 1 1/4 pounds ground turkey thigh meát
• Kosher sált
• 4 Tbsp olive oil or cánolá oil
• 1/2 medium onion, finely chopped
• 3 cloves gárlic, peeled ánd finely chopped
• 1 Tbsp butter
• 3/4 teáspoon ground cinnámon
• 1/2 teáspoon freshly ground bláck pepper
• 1/8 teáspoon ground cloves
• 1 cup of crushed, fire roásted tomátoes
• 1/2 cup of golden ráisins
• 2 Tbsp blánched ánd slivered álmonds, roughly chopped
• 1 ápple, peeled, cored, chopped

Gárnish:

• 1/2 cup pomegránáte seeds
• 1/4 cup chopped fresh cilántro or pársley

INSTRUCTIONS

Visit SimplyRecipes (click here) for instructions and full recipe.

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