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Chile Relleno

Chile Relleno
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Calories 284 cals
Total Fat 17 g
Cholesterol 41 mg
Dietary Fiber 5 g
Sodium 371 mg
Protein 11 g
Total Carbohydrate 5 g
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Prep Time: 1 Hour 40 Minutes

Time to Table: 2 Hours

Serves: 6

Ingredients

  • 8 ounces boneless pork loin
  • 4 garlic cloves
  • 1 large white onion, halved
  • 1 teaspoon kosher salt
  • 6 large Poblano chiles
  • 4 ounces walnut halves
  • 1/4 cup 2% milk
  • 6 ounces crumbled queso fresco cheese
  • 1 cup Daisy Sour Cream
  • 3 tablespoons sugar
  • 2 tablespoons sherry
  • 2 tablespoons canola oil
  • 3 plum tomatoes, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 Granny Smith apple, peeled, cored and finely chopped
  • 1/2 peach, peeled, pitted and finely chopped
  • 1/2 pear, peeled, cored and finely chopped
  • 1/2 medium plantain, peeled and finely chopped
  • 2 tablespoons raisins
  • 2 tablespoons finely chopped blanched almonds
  • 1/2 cup pomegranate seeds

Directions

Combine the pork, 2 whole cloves of the garlic and 1/2 of the onion in a 4-quart saucepan. Cover with 2 cups of water. Sprinkle with 1/2 teaspoon of the salt. Bring to a boil. Cover; reduce the heat and cook for 1 hour or until tender. Meanwhile, cut a slit in each chile on one side, from stem end to tip. Leave the stems on. Place in a large Dutch oven. Add enough water to cover. Bring to a boil. Reduce the heat to simmer. Cover and cook for 5 to 8 minutes or until slightly tender. Drain and cool. Place the walnuts in a 1 1/2-quart saucepan; add enough water to cover. Bring to a boil. Cook for 5 to 8 minutes or until the skins loosen; drain. With a stiff brush or thumbnail, remove as much of the walnut peel as possible. Rinse out the saucepan. Add the peeled walnuts and milk; bring to a boil. Remove from the heat; cover and let stand 30 minutes. Pour the milk and nuts into a blender container. Add the cheese, sour cream, sugar and sherry. Cover; blend on High 2 minutes or until smooth and thick. Place in a medium bowl; cover and refrigerate until serving time. Remove the cooked pork to a cutting board. Strain and reserve 1/2 cup of the liquid; discard the remaining liquid and solids. Chop the pork very finely. Finely chop the remaining 1/2 onion and 2 garlic cloves. Heat the oil in the same 4-quart saucepan over medium heat. Add to the saucepan. Cook for 8 minutes or until tender, stirring frequently. Add the tomatoes and parsley. Cook the sauce for 5 minutes or until the tomatoes start to break down. Add the 1/2 cup reserved liquid, pork, apple, peach, pear, plantain, raisins and almonds to the sauce. Cook for 10 minutes or until the fruit is tender, stirring frequently. Heat the oven to 350 degrees. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray. Carefully remove the seeds and ribs from the chiles, keeping the shape intact. Spoon about 1/2 cup of the pork filling into each chile. Arrange the chiles in a single layer in the baking dish. Cover with foil. Bake for 20 to 30 minutes or until the chiles are fork-tender and the filling is thoroughly heated. Spoon the sauce generously over each chile and sprinkle with pomegranate seeds before serving. Tip: Feta cheese can be used in place of the queso fresco.

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