Recipe by Sharon123
What a different and delicious dish! This may be assembled a day ahead and refrigerated separately. About 30 minutes before dinner, preheat oven to 350*, remove both from fridge. Bake the chiles, and serve warm with sauce. Adapted from Vegetarian Times. This recipe has it's roots in Africa, Mexico and Spain!
- 12 large poblano peppers (or aneheim for less heat)
- 29.58 ml oil
- 1 medium white onion, chopped (abut 1 1/2 cups)
- 907.18 g assorted mushrooms, coarsely chopped (your choice)
- 6 garlic cloves, minced
- 1 fresh jalapeno chile, stemmed and chopped
- 566.99 g can tomato puree
- 236.59 ml toasted pecans, chopped
- 118.29 ml raisins
- 118.29 ml dried mango, chopped (or papaya, pineapple, craisins)
- 44.37 ml dried oregano
- 9.85 ml dried thyme
- 2.46 ml cinnamon
- 473.18 ml sour cream
- 236.59 ml chopped walnuts
- 14.79 ml Worcestershire sauce
- 2 garlic cloves, minced (about 2 tsp.)
- 1 fresh pomegranate, seeded (about 1/2 cup seeds)
Directions See How It's Made
- To make Stuffed Chiles:.
- Preheat oven to broil. Place chiles on an ungreased baking sheet. Broil 15 to 20 minutes, turning occasionally, or until blackened. Transfer to a bowl, cover with a damp towel and cool.
- Heat the veg. oil in a large saucepan over medium heat. Add onion, and saute 5 to 7 minutes, or until mushrooms are brown and crispy.
- Add the remaining ingredients. Salt and pepper to taste. Reduce heat to medium low, cover and simmer 10 minutes. Set aside.
- Peel chiles, then cut slits down sides, and remove the seeds and veins. Fill with mushroom mixture and set in a large baking dish coated with cooking spray. Cover with foil, and refrigerate until ready to cook.
- To make Walnut Sauce:.
- Put all ingredients in blender or food processor, and pulse until combined but still chunky.
- To serve:.
- Preheat oven to 350*F. Heat chiles in their foil covered dish 15 to 20 minutes. Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds. Enjoy!