Chilies En Nogada for Mexican Independence Day

Ingredients

• 6 large green chilies, for stuffing
• 3/4 cup crema or sour cream
• 1/2 teaspoon sugar
• 1/4 cup evaporated milk
• 1/2 cup walnuts, finely chopped
• 1 pomegranate, seeds separated
• 1/2 lb ground pork or ground beef
• 3 garlic cloves
• 1/4 onion, peeled and diced (about 1/4 cup)
• 1 tablespoon lard or vegetable oil
• 1 apple, peeled, cored and seeded, coarsely chopped
• 2 tablespoons unsalted almonds, chopped
• 1/4 teaspoon cinnamon
• 1 pinch nutmeg
• 1/4 teaspoon cumin
• 1 bunch fresh parsley, coarsely chopped
• 2 tablespoons raisins, softened in warm water
• 3 eggs

Directions

1. 1

   Roast the chiles and remove the skins and seeds.

2. 2

   Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done.

3. 3

   Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.

4. 4

   Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt.

5. 5

   Dip each stuffed chile in the egg mixture and fry until golden brown.

6. 6

   Stuff the chiles with equal portions of the stuffing.

7. 7

   Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.