Chilies En Nogada For Mexican Independence Day

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 6 large green chilies, for stuffing
• 3/4 cup crema or 3/4 cup sour cream
• 1/2 teaspoon sugar
• 1/4 cup evaporated milk
• 1/2 cup walnuts, finely chopped
• 1 pomegranate, seeds separated
• 1/2 lb ground lamb or 1/2 lb ground beef
• 3 garlic cloves
• 1/4 onion, peeled and diced (about 1/4 cup)
• 1 tablespoon lard or 1 tablespoon vegetable oil
• 1 apple, peeled, cored and seeded, coarsely chopped
• 2 tablespoons unsalted almonds, chopped
• 1/4 teaspoon cinnamon
• 1 pinch nutmeg
• 1/4 teaspoon cumin
• 1 bunch fresh parsley, coarsely chopped
• 2 tablespoons raisins, softened in warm water
• 3 eggs

Recipe

• 1 roast the chiles and remove the skins and seeds.
• 2 heat the oil or lard over medium heat in a large pan. add in the beef or lamb and brown until nearly done.
• 3 add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
• 4 beat the egg whites to stiff peaks with a mixer or a whisk. fold in the egg yolks and a pinch of salt.
• 5 dip each stuffed chile in the egg mixture and fry until golden brown.
• 6 stuff the chiles with equal portions of the stuffing.
• 7 blend or mix the crema, walnuts and sugar with the evaporated milk. pour over the freshly cooked chiles and sprinkle with pomegranate seeds.