Chilies en Nogada
(Stuffed Poblano Chilies)
12 poblano chilies
Stuffing:
1/4 cup cooking oil
1 whole chicken boiled in salt water, onions, celery, carrots and garlic
1 white onion, finely chopped
3 garlic cloves, peeled and roughly chopped
1/2 cup brown sugar
4 bay leaves
1/2 cup raisins
1/4 cup vinegar
1/2 bunch cilantro, chopped
1/2 cup blanched walnuts, chopped
1/4 tsp. black pepper
3 tbsp tomato paste
Sauce:
2 lbs. cream cheese
1/2 lb. goat cheese
1 C. sour cream
8 oz. blanched walnuts
1/2 tsp. fresh grated nutmeg
1/4 T. granulated sugar
Garnish:
1/2 bunch cilantro, chopped
Roast, clean, peel and devein chilies, making sure to slice them along one
side only so they can be reconstructed after they are stuffed.
Remove meat from boiled chicken and chop.
Sauté onion and garlic until they are soft. Add chicken, raisins, sugar,
walnuts, pepper and bay leaves and saute for a few minutes. Add vinegar,
cilantro and tomato paste and cook for 15 minutes. Cool mixture. Remove
bay leaves.
Stuff chilies with cooled mixture, reheating them in the oven prior to
serving.
To make the sauce, blend together all the sauce ingredients. Pour sauce
over heated chilies and garnish with cilantro.
Serves 6
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