Chiles en Nogada (Poblanos Stuffed with Picadillo and Walnut Sauce) Recipe | Yummly
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This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.

MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Chiles en Nogada (Poblanos stuffed with Picadillo and Walnut Sauce)

PORK FOODSERVICE
23Ingredients
50Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 1 1/2 pounds pork (ground)
  • 1 tablespoon corn oil
  • 1 onions (each, large, chopped)
  • 2 1/2 cups plum tomatoes (chopped)
  • 2 apples (medium, peeled, 1/4" dice)
  • 2 peaches (medium, peeled, 1/4" dice)
  • 2 plantains (medium, peeled, 1/4" dice)
  • 3/4 cup green olives (chopped)
  • 1/2 cup almonds (chopped)
  • 1/2 cup raisins
  • 1/2 cup capers (drained)
  • 3/4 teaspoon thyme (dried)
  • 1/4 teaspoon cinnamon (ground)
  • 1/8 teaspoon clove (ground)
  • salt (to taste)
  • 12 poblano chiles (each, large)
  • 3 cups walnut pieces
  • 1 1/2 cups milk
  • 3 slices white bread (crustless)
  • 3 tablespoons sugar
  • 3 tablespoons dry sherry
  • 1/8 teaspoon salt
  • 2 1/4 cups heavy cream
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    Directions

    1. 1. Heat oil in large pan over medium heat; add onion and sauté
    2. 2. Add garlic & sauté a couple of minutes more.
    3. 3. Add pork; cook and crumble to brown
    View 10 More StepsDiscover more recipes from Pork Foodservice

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