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Pork-Stuffed Poblano Chiles

This is my version of chiles en nogada. It can be prepared ahead, then heated just before serving. Serve with white rice to absorb all the juices.

8

very fresh large poblano chiles, (also called pasilla), charred, peeled, and seeded

1

pork tenderloin, about 1 pound

1

teaspoon

kosher salt + pinch more for adobo sauce

1/2

teaspoon

freshly ground black pepper

1

tablespoon

pureed chipotle en adobo, (see Note)

1

tablespoon

agave syrup or honey

1/4

cup

apricot jam

3/4

cup

Mexican crema + some milk if necessary, (see Note)

1/2

cup

finely chopped toasted walnuts

1/4

cup

golden raisins plumped in hot water and drained

2

firm pears, peeled and diced

3

tablespoons

toasted, slivered almonds

1/2

cup

pomegranate seeds, for garnish

Parsley, leaves

1

Instructions: Prepare the poblano chiles by charring them over a flame. You can use the broiler but be careful not to overchar them. The contained heat of the oven also makes the chiles cook through more than if you use a burner. Cover the charred chiles with a damp paper towel and steam for 10 minutes before slipping off the blackened skins.

2

Using a small, sharp knife, cut a slit along one side of chile. Reach in and pull out the seed pod which is tightly nestled right under the stem. You can use small scissors to cut it out. If you are capsaicin-sensitive, use gloves for this operation. Remove all of the random seeds from the insides. Set aside the cleaned chiles.

3

Preheat the oven to 400°. Mist a small roasting pan with oil. Rub the tenderloin with salt and pepper. Combine the chipotle, agave syrup, jam and a pinch of salt. Brush lightly over the tenderloin, top and bottom, and place in the roasting pan. Roast for 15 minutes; brush all surfaces of tenderloin with the chipotle mixture and roast for 15-20 minutes longer. You want a deeply caramelized surface, but don't overcook the tenderloin. Remove from the oven and let cool.

4

While the tenderloin is cooling, combine walnuts and crema. If the sauce is too thick, thin it out with a little milk. Refrigerate until ready to use.

5

Dice the tenderloin and combine with the raisins, diced pears and almonds.

6

Lightly oil a 9- by 13-inch baking dish. Open up each poblano chile carefully and try to fit in about 1/2 cup of the pork filling. Arrange the stuffed chiles in the baking dish, slit side up. If making ahead, cover and refrigerate until ready to bake.

7

Preheat the oven to 350°. Bake chiles, uncovered, just until warmed through, about 10 minutes. Remove from the oven, drizzle with the walnut sauce and sprinkle with pomegranate seeds and a few leaves of parsley.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (23.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1124.96

Calories From Fat (44%)

495.13

% Daily Value

Total Fat 58.69g

90%

Saturated Fat 6.99g

35%

Cholesterol 71.44mg

24%

Sodium 87.57mg

4%

Potassium 1346.23mg

38%

Total Carbohydrates 129.38g

43%

Fiber 20.24g

81%

Sugar 78.28g

 

Protein 39.23g

78%

Tips

Note: I often puree a whole can of chipotles en adobo, including the seeds, in my food processor. The combination of pureed chipotle, agave syrup and apricot jam is so good that I make it up in larger batches just to have on hand. It is great brushed onto grilled chicken during the last 10 minutes of cooking.