Ingredients
- 6 large poblano peppers
- 2 tbsp avocado oil
- 1 large white onion
- 3 cloves garlic
- 1 large apple
- 8 oz ground beef
- 8 oz ground pork
- 1 tbsp sesame seeds
- 1/2 tsp ground cinnamon
- 1 large tomato
- 2 tsp kosher salt
- freshly ground black pepper
- 4 oz about 1 heaping cup walnuts
- 1/2 cup milk
- 1 cup sour cream or mexican crema
- 1/2 tsp kosher salt
- 2 cups avocado oil (optional)
- 1 cup all purpose flour
- 4 large eggs
- 1 tsp kosher salt
- 1 tbsp white distilled vinegar
- 1/2 cup pomegranate seeds
- 1/4 cup chopped parsley
Steps
- Heat the oven to 450 F, roast the poblanos on a baking sheet for 15 to 20 minutes until blistered, then cover them for 10 minutes.
- Heat 2 tablespoons avocado oil in a large skillet over medium heat, cook the onion and garlic for 4 minutes, then add the beef, pork, apple, tomato, cinnamon, sesame seeds, salt, and pepper.
- Cook the filling for 12 to 15 minutes, breaking up the meat, until it reaches 160 F, then let it cool slightly.
- Blend the walnuts, milk, sour cream, and salt until smooth, then set the walnut sauce aside.
- Peel and seed the poblanos, fill each with the meat mixture, and close them with toothpicks if needed.
- Heat the remaining avocado oil in a deep skillet to 350 F, coat the chiles in flour and beaten eggs mixed with vinegar and salt, then fry for 3 to 4 minutes per side until golden.
- Top the chiles with walnut sauce, pomegranate seeds, and parsley.
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