Chilies en nogada

Chilies en nogada

Stuffed chillies

By
From
My Abuela's Table
Serves
6

Ingredients

Quantity Ingredient
6 poblano chillies or green capsicums
250g minced pork
1/4 cup olive oil, plus extra for frying mince
2 garlic cloves
1/2 onion, finely chopped
50g sultanas
250g almonds, chopped
200g pecan nuts, chopped, plus extra for garnish
1/2 cup see method for ingredients
salt and pepper
2 eggs
1/2 cup plain flour
250ml thickened cream
4 tablespoons fresh coriander, chopped
1 pomegranate, for garnish

Method

  1. Cook chillies or capsicums in salted boiling water for 5 minutes. Remove from water and set aside. When cool, remove the tops and discard seeds and white flesh inside leaving the shape of the chilli intact.
  2. Fry the mince in a little oil until brown.
  3. Add garlic, onion, sultanas, almonds, pecans and tomato purée, simmering for 25 minutes, until mixture is fairly dry.
  4. Season to taste and allow to cool.
  5. Stuff the chillies with this mixture. Arrange on a plate and refrigerate for 15 minutes.
  6. In the meantime, separate the eggs and beat the egg whites until stiff peaks form. Add the egg yolks and combine well.
  7. Heat ¼ cup oil in a frying pan.
  8. Roll the chillies in flour, making sure the stuffing does not fall out. Then roll in the egg mixture.
  9. Fry until golden, drain on paper towels and arrange on a serving platter.
  10. Pour cream over the top, and sprinkle with pecans and pomegranate.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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