Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

* 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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