Ingredients

For Sauce: 2 cups milk 2 oz panela or farmer's cheese, diced 1 1/4 cups fresh walnuts, shelled; or 1 cup pecans  and 1/4 cup blanched almonds 1/4 teaspoon cinnamon Pinch nutmeg 1 teaspoon salt, or to taste 1/2 teaspoon sugar, or to taste For Chiles: 2 lb. pork, cut into 1-inch cubes 1/2 onion, cut in half 3 cloves garlic, minced 2 teaspoons salt plus 1/2 tablespoon 1/2 half tablespoon salt, or to taste 1 cup vegetable oil 2 1/2 lb. tomatoes with skins, seeded and chopped  into 1/2-inch cubes 2 onions, minced 1 1/2 tablespoons minced garlic 1  1 1/2-inchpiece of cinnamon stick Pinch ground cloves 1 plantain, or underripe banana, peeled and cut into 1/4-inch cubes 1 firm peach, skinned, pitted, and cut into 1/4-inch cubes 1/3 cup acitron  (crystallized biznaga cactus) or candied orange peel, cut into 1/4-inch cubes 1/3 cup raisins 1/3 cup almonds, blanched and slivered 1/3 cup pine nuts 1 large sprig parsley 12 poblano chiles, roasted and deveined Flat-leafed (continental or Italian) parsley, for garnish Seeds of 1 large pomegranate, for garnish

Description

Stuffed Chiles In Fresh Walnut Sauce, Recipe

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