Chile En Nogada

Ingredients

• 6-8 poblano peppers

White sauce

• 2 cups walnuts
• 15 oz. Mexican cream
• 2 oz. cream cheese, softened
• ½ tbsp. brown sugar
• ¼ tsp. ground cinnamon

Filling

• 1 tbsp. vegetable oil
• 1 small white onion, chopped
• 4 garlic cloves, minced
• 1 lb. ground pork
• 1 tsp. salt
• ¼ tsp. black pepper
• 1 tsp. granulated sugar
• ½ tsp dry thyme
• ¼ tsp. ground cloves
• 14.5 oz. crushed tomatoes
• 1 pear, peeled and diced
• ¼-cup raisins
• Pomegranate seeds and parsley for garnishing

Directions

1. Preheat oven to 400°F/200°C.
2. Place walnuts in small bowl and cover with hot water for 20 minutes, drain and set aside.
3. On Silicone Baking Sheet with Rim place poblano peppers and roast for 30 minutes, rotating to char evenly. At the end of roasting, place peppers in Thatsa medium bowl and place seal just on top without actually sealing it, so the condensation softens the peppers. Once cool, remove skin and seeds. Set aside.
4. While peppers are roasting, make filling. On Daily Universal Frypan over medium heat, add oil.
5. Add onion and garlic, cook until fragrant. Add pork, salt, pepper, sugar, thyme, cloves and stir to combine. Cook until no longer pink, about 5 minutes.
6. Add tomatoes, cover and simmer for 5 minutes. Then add pear, raisins and stir. Cook for an additional 2-3 minutes, remove from heat.
7. Make sauce by combining drained walnuts and remaining sauce ingredients in base of SuperSonic Chopper Extra fitted with blade attachment. Replace cover and pull cord until smooth and pureed.
8. To serve, use medium sized Portioning Scoop to add meat filling inside each poblano. Add white sauce on top and garnish with pomegranate seeds and parsley. Serve warm.