Hello! Nearly six months ago, I posted the first part of the post-mortem of our Dia de los Muertos feast. I never posted the second half. The text and photos for it have been sitting on my hard drive for a long, long time, and finally, today, they are getting out.
This recipe for Chiles Poblanos was written by my mother in memory of her mother, who was born in Puebla and died on Dia de los Muertos 2004. My mom took the photos too. Thanks, Mom!
Chiles Poblanos (Stuffed peppers in the style of Puebla)
2T olive oil
1/2 cup of chopped onion
2 cloves of garlic
1 lb ground pork
salt to taste
1 small can of tomato paste
2T of prepared mole paste (available in Mexican food specialty stores)
1 disc of Ibarra chocolate
1 chopped apple
1 chopped peach
1/2 cup of raisons
1/4 cup of chopped pecans
1/4 cup of chopped almonds
save enough pecans to decorate
1 can of roasted and peeled poblano chiles
Jalapeno Jack cheese
Take chiles out of can carefully and drain. They will be roasted, peeled, and most of the seeds will have been removed.
They will be stuffed through the slit that was made to take the seeds out. Set aside while you make the stuffing.
Sauté onion and garlic in oil until it begins to get transparent.
Add ground pork and cook until well done.
Season to taste with salt.
Heat the tomato paste seperately and add the mole and chocolate. With a fork, mix thoroughly before adding to the meat mixture. Be sure all the lumps of mole and chocolate have broken down because they would be difficult to find in the mixture.
Add apple, peach, raisins, pecans and almonds and cook long enough to soften the fruit.
Scoop a few spoonfuls into each chile and arrange on a baking dish. Pup a piece of cheese on each chile and a pecan half.
Bake in oven long enough to melt the cheese. Sprinkle pomegranate seeds on each chile and serve.
These chiles can be served with chicken in mole and guacamole with tortilla chips.
I never thought I'd like any stuffed chiles as much as the standard, plain, Anaheim chiles stuffed with Monterey Jack and fried in batter. These are real comfort food for me. But this recipe for Chiles Poblanos takes it to another level: a more interesting and elegant level. These can also be served as a main course with beans and rice. I figure on two chiles per adult and one per child. And please, feel free to experiment with different fruits, canned fruits, whatever. But the pomegranates are, in my opinion, non-negotiable.