Mexican Stuffed Chillies in Walnut Sauce

    (14)
    1 hour 20 minutes

    Poblano chillies or capsicums stuffed with a flavourful pork mixture and served with a goats cheese-walnut sauce.


    8 people made this

    Ingredients
    Makes: 8 stuffed chillies

    • 8 poblano chillies (or green capsicums)
    • Filling
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 750g pork mince
    • 350g peeled, seeded and chopped tomatoes
    • 1 small bunch fresh parsley, chopped
    • 2 tablespoons chopped blanched almonds
    • 2 tablespoons raisins
    • 2 tablespoons glace peel
    • 2 tablespoons pine nuts
    • 4 cloves, ground
    • salt and pepper, to taste
    • 1 apple, chopped
    • 1 peach, chopped
    • 1 plaintain or banana, chopped
    • Sauce
    • 450ml milk
    • 150g soft goat's cheese
    • 300g walnuts
    • 1 tablespoon sugar
    • 1 (2.5cm) piece cinnamon stick
    • Garnish
    • 250g pomegranate seeds
    • 1 handful chopped parsley

    Directions
    Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

    1. Roast the poblano chillies over an open flame until the skin is black and charred on all sides (you can do this on the BBQ or on a gas hob).
    2. Place the hot chillies in a plastic bag, or in a large bowl covered with cling film. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut an incision in each chilli lengthways and remove the seeds.
    3. In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Add the pork mince and cook for about 7 minutes, breaking it up with a spoon. Add all of the remaining filling ingredients, mix well and simmer till meat is cooked through.
    4. Meanwhile, in a blender, combine the milk, goat's cheese, walnuts, sugar and cinnamon. Blend till smooth and creamy.
    5. To serve, fill each chilli with the pork stuffing mixture. Place on a serving plate and drizzle with the walnut sauce. Sprinkle over the pomegranate seeds and parsley, and enjoy!

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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (3)

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    2

    thanks for coming back to me - before I post the recipe and link to you -- could you please confirm the copyright of this photo used is yours, also did you want me to add your username or your real name? Many thanks  -  07 Aug 2012  (Review from Allrecipes UK & Ireland)

    by
    0

    This recipe has good flavors and textures. The filling was a little bland so I added cumin and cayenne. It was involved but I will definitely make it again.  -  21 Oct 2018  (Review from Allrecipes USA and Canada)

    by
    0

    This is a great dish! I'm Mexican and made it to celebrate Mexico's Independence Day on September 16th. I use orange peel instead of cactus and add one once of sherry wine to the sauce.  -  17 Sep 2015  (Review from Allrecipes UK & Ireland)

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