William wrote:
> This is a recipe which I created using elements from various recipes. I
> served it today for a dinner party, and it was a success!
Anyway, it came out delicious and was definitely worth the
> effort!)
>
> Bill

The elements in your recipe are very close to the ones in Chiles en
Nogada. As you like the one you crafted, I thought that you might
enjoy this version of it. There are many recipes for Chiles en Nogada
(Stuffed Peppers in Walnut Sauce), but I like this one, as it is richer
than the simpler ones. This is more of a contemporary (upscale)
version of a Puebla standard:


Chiles en Nogada
(serves 8)

12 ounces boneless pork shoulder, cut into 1-inch cubes
4 cups pork stock or water
3 tablespoons corn oil
2 roasted tomatoes, peeled and chopped
2 tablespoons chopped white onion
1 garlic clove, chopped
1 pound fresh peaches, large dice, skin on
1 pound fresh Washington red apples, large dice, skin on
1 pound fresh Bosc pears, large dice, skin on
1 large ripe plantain, large dice, skinned
1/3 cup raisins, whole
1/3 cup sliced almonds, toasted
3 tablespoons sugar
8 large poblano peppers, carefully roasted, peeled and seeded, keeping
stems attached
2 cups white flour for dredging peppers
1 tablespoon salt for the dredging flour
Seeds of 2 ripe, fresh pomegranates for final garnish (about 8-10 seeds
on top of each pepper)

For the pork mixtu

Simmer the meat in the stock or water over low heat until it is soft
(approximately 2 hours). Cool and shred it. Set aside. In a large
saucepan, heat the corn oil and fry the tomatoes with the onion and
garlic. Cook until the liquid evaporates. Then add all the fruit,
almonds, sugar and meat and cook together for about 10 minutes. Cool
mixture.

The peppers:

Stuff the prepared peppers with the pork mixture, being extra careful
not to tear them. When the sauce has been made and the peppers stuffed
and ready to serve, dredge the peppers in flour seasoned with salt.

Walnut Sauce:

3 cups milk
4 cups of walnuts (shells and bitter skins removed)
½ cup Cinzano sweet vermouth
4 ounces queso añejo
4 ounces queso fresco
1 cup sugar

Blend (puree) all six ingredients together into a smooth sauce, then
chill to serve cold over finished chiles.

To serve:

Sauté the floured, stuffed peppers in corn oil until nicely browned
(about 5-7minutes) and finish them in a 325-degree oven for 20 minutes,
carefully turning them from time to time. Arrange the 8 peppers on
your serving platter. Pour the cold walnut sauce over the peppers and
garnish with the pomegranate seeds. Serve with white rice if desired.

The above recipe is from a friend of mine, Hugo Ortega, a Houston
Chef/Restaurateur who is from Puebla and now has a restaurant in
Houston called Hugo's, serving regional Mexican cuisine.

Jack