Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Pablano Chiles; *
1 lb Ground Beef
1/4 c Onion; Chopped, 1 small
2 c Tomatoes; Chopped, 2 medium
1 Apple; **
1 Banana; Peeled Sliced
1 Jalapeno Chile; ***
1 Clove Garlic; Finely Chopped
1 c Raisins
1/3 c Almonds; Slivered
2 tb Green Olives; Chopped
1 tb Capers
3/4 ts Cinnamon; Ground
1/2 ts Salt
1/4 ts Cumin Seed
1/4 ts Oregano; Ground
1/8 ts Pepper; Freshly Ground
4 Eggs; Large, Separated
Flour; Unbleached
Vegetable Oil
Pomegranate Seeds Or Raisins
Fresh Cilantro; Snipped

------------------------WALNUT SAUCE-----------------------------
1 c Walnuts; Ground
1 c Dairy Sour Cream
1/2 c Chicken Broth

* Chiles should be roasted and peeled (See Sowest 1 for
information) ** Use an all purpose cooking apple that is unpeeled
and sliced. *** Chile should be seeded and finely chopped.
~------------------------------------------------------
~----------------- Cut a lengthwise slit down one side of each
poblano chile. Carefully remove the seeds and membranes and set
aside. Cook and stir ground beef and onion in a 10-inch skillet until
beef is brown and drain. Stir in remaining ingredients except the
eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover
and simmer for 15 minutes. Fill chiles with beef mixture. Cover and
refrigerate for an hour. Beat egg whites in a large bowl until stiff.
Beat egg yolks and fold them into the egg whites. Coat filled chiles
with flour; dip into the egg mixture. Heat 1/4-inch of oil in an
8-inch skillet until hot. Cook chiles, one at a time, in the oil,
turning once, until puffy and golden, about 2 minutes on each side;
drain. Place on cookie sheet and keep warm in a 200 degree F oven.
Prepare Walnut Sauce and spoon over the chiles. Sprinkle with
pomgranate seeds and cilantro. Serve hot. WALNUT SAUCE: Mix all
ingredients.

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