Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Fresh poblano chilies 1/2 ts Ground cinnamon
-(abt 1 1/4 lb) 1 tb White vinegar
1 sm Onion(s), peeled 1 c Shelled walnuts
-finely chopped 1 1/2 c Sour cream
2 Garlic clove(s) 4 Eggs, separated
-peeled and minced Flour
1 sm Apple, peeled Leaves from 2-3
-cored and diced -sprigs cilantro,
Vegetable oil -coarsely chopped
1/2 lb Ground pork Seeds of 1 pomegranate
Salt

1. Char chilies over a gas flame or under a hot broiler, turning to
blacken all over. Place chilies in a brown paper bag and close
tightly for about 15 minutes. Remove and let cool. Peel off blackened
skin, taking care not to tear flesh. Cut a slit down the length of
each, stopping «-inch from the bottom. Scrape out ribs and seeds; set
chilies aside.

2. Cook onions, garlic, and apples in 2 tbs oil in a large skillet
over medium-low heat until soft, about 20 minutes. Add pork and cook
10 minutes; season with salt, stir in cinnamon and vinegar, and cook
5 minutes more.

3. Pur?e walnuts and sour cream in a food processor; add salt to
taste and set aside.

4. Dry chilies with paper towels and fill them with pork mixture.

5. Beat egg whites in a medium bowl until foamy. Add a pinch of salt;
continue to beat until stiff. Lightly beat yolk, then fold into
whites. Dredge chilies in flour, shake off excess, then dip in egg.
Fry in 1-inch very hot oil in a large skillet, turning to brown
evenly. Drain.

6. Cover chilies with sauce and garnish with cilantro and pomegranate
seeds. Serve at once.

Diane's Personal Note: Try this with red peppers and ground beef.

Saveur Nov-Dec 1995
Submitted By DIANE LAZARUS On 11-01-95

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