|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A traditional dish consisting of a stuffed green chile topped with creamy walnut sauce and red pomegranate—the colors of the Mexican flag. This dish is a delicious Mexican Independence day favorite.
- 6 large green chiles (for stuffing)
- 3/4 cup crema or sour cream
- 1/2 teaspoon sugar
- 1/4 cup evaporated milk
- 1/2 cup finely chopped walnuts
- 1 pomegranate (seeds separated)
- 1/2 lb ground pork or beef
- 3 garlic cloves
- 1/4 of an onion (peeled and diced)
- 1 tablespoon lard or vegetable oil
- 1 apple (peeled, cored and seeded, coarsely chopped)
- 2 tablespoons unsalted almonds (chopped)
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1/4 teaspoon cumin
- 1 bunch fresh parsley (coarsely chopped)
- 2 tablespoons raisins (softened in warm water)
- 3 eggs
Gather the ingredients.
Roast the chiles and remove the skins and seeds.
Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown.
Stuff the chiles with equal portions of the stuffing. Blend or mix the crema, walnuts, and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.
Serve and enjoy!