A stunning flavor packed entre that tastes good and looks good. There were no leftovers.
1 onion chopped
5 garlic cloves minced
3 T olive oil
1 1/2 pound ground turkey breast/ chicken*
2 pears diced
1 14.5 ounce can diced tomatoes
5 T cilantro chopped
2 T currants
2 T blanched almonds minced
6 poblano chilies
1/2 C walnut halves
3/4 C milk
1/2 C creme fraiche
1/4 C feta
1 T sugar
Place walnuts in bowl of boiling water for 5-10 minutes. Discard water and peel brown skin from the nuts. Place walnuts in small bowl cover with milk and soak for 4-6 hours
Drain the walnuts and reserve couple tablespoons of soaking milk. Place nuts in blender and add creme fraiche, Feta, reserved milk and sugar. Blend and refrigerate
Place on foil lined baking sheet. Broil turning them once until skin blackened and place in covered bowl for 5-10 minutes. Remove as much blackened skin as possible and make a lengthwise slit and remove seeds and membrane. Set aside.
In large skill bring olive oil up to heat and add onions and cook for couple minutes and the add garlic. Cook until garlic fragrant. A meat and cook until brown. add tomatoes, cilantro, and pear and cook 10 minutes until mixture is thick. Add currants and almonds
1/2 C pomegranate seeds
Place chilies on serving tray. Add stuffing without tearing the chili. Cover them with Walnut sauce and dress with pomegranate seeds.
Serve with a Mexican rice and a simple tomato avacado salad.
*Beef or pork can be substituted in place of turkey. We used chicken or turkey instead of pork, did not use all fruit, and did not deep fry them.
This is an adapted version of Chili en Nogada. I had the original recipe in Mexico City and it was one of my favorite dinners.