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Serves 88 large poblano chiles Filling 3 tablespoons CRISCO Vegetable Oil 1/2 pound ground beef 1/2 pound ground pork 2 -3 large garlic cloves, minced 1 medium onion, finely chopped 1 medium apple, peeled and finely chopped 1 medium pear, peeled and finely chopped 1/2 cup blanched slivered almonds 1/3 cup raisins 1 teaspoon ground cumin 1 stick cinnamon Salt and pepper to taste 1/2 cup flour, for dredging Sauce 1 cup walnut pieces 6 ounces cream cheese (not fat-free), at room temperature 1 -1/4 cups sour cream thinned with a little milk 1/2 teaspoon salt Batter 4 eggs, separated, at room temperature 1/4 teaspoon salt CRISCO Vegetable Oil for frying Garnish 2 pomegranates, peeled and separated into seeds 4 sprigs parsley, leaves only, chopped fine Roast the chiles over a gas flame or under a broiler until charred all over (char the skin, but barely cook the flesh). Place them in a plastic bag for 10-15 minutes. Gently peel off skin, leaving the stems intact. Make a lengthwise slit up one side of each chile; carefully remove the seeds. Pat them completely dry (the batter will not adhere if the chiles are not dry) and set aside. Filling Heat Crisco Vegetable Oil in a large, heavy skillet. Sauté the beef, pork, garlic, onion, apple, pear, almonds, raisins, cumin and cinnamon stick. Continue sautéing until the meat is thoroughly cooked. Remove the cinnamon stick; season to taste with salt and pepper. Allow the filling to cool to room temperature. Fill the chiles, dividing the mixture evenly amongst them. Using hands, press the chiles back into shape. Sprinkle a plate with a layer of flour and lay each stuffed chile in it. Sprinkle more flour on top of the chiles so that they are thoroughly coated; this helps the batter adhere. Place chiles on a plate and chill until ready to fry. Sauce Place the walnuts, cream cheese, sour cream and salt in a blender and purée thoroughly. Chill until ready to serve. Pour Crisco Vegetable Oil into a large heavy skillet to a depth of 1-2 inches. Heat the oil to 375ºF. Batter Beat the egg whites until stiff but not dry. In another bowl, lightly beat the yolks and salt together. Fold the yolks, gently, into the egg whites. Carefully dip each filled chile into the mixture, turning to coat evenly. Fry the chiles in batches. Place a few into the hot oil and fry for about 1 minute or until the batter is puffed and golden brown, turning once. Remove and drain on paper towels before placing on serving dish. Repeat with the remaining chiles. Pour the sauce over the chiles and garnish with pomegranate seeds and chopped parsley. |
