Stuffed Chiles in Walnut Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Ingredients:

6 fresh poblano chiles, about 1 1/4 lbs
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 small apple, peeled, cored, and diced
Vegetable oil
1/2 lb ground pork
Salt
1/2 tsp ground cinnamon
1 Tbsp white vinegar
1 cup shelled walnuts
1 1/2 cups sour cream
4 eggs, separated
Flour
Leaves from 2-3 sprigs cilantro, coarsely chopped
Seeds of 1 pomegranate

Instructions:

The red, white, and green topping on this Mexican classic—invented in Puebla in the 1820s to celebrate the end of Spanish rule—echoes the colors of Mexico’s flag.

Char chiles over a gas flame or under a hot broiler, turning to blacken all over. Place chiles in a brown paper bag and close tightly for about 15 minutes. Remove and allow to cool. Peel off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping 1