Stuffed Chiles With Walnut Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 12 large poblano peppers (or aneheim for less heat)
• 2 tablespoons oil
• 1 medium onion, chopped (abut 1 1/2 cups)
• 2 lbs assorted mushrooms, coarsely chopped (your choice)
• 6 garlic cloves, minced
• 1 fresh jalapeno chile, stemmed and chopped
• 1 (20 ounce) can tomato puree
• 1 cup toasted pecans, chopped
• 1/2 cup raisins
• 1/2 cup dried mango, chopped (or papaya, pineapple, craisins)
• 3 tablespoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon cinnamon
• 2 cups sour cream
• 1 cup chopped walnuts
• 1 tablespoon worcestershire sauce
• 2 garlic cloves, minced (about 2 tsp.)
• 1 fresh pomegranate, seeded (about 1/2 cup seeds)

Recipe

• 1 to make stuffed chiles:.
• 2 preheat oven to broil. place chiles on an ungreased baking sheet. broil 15 to 20 minutes, turning occasionally, or until blackened. transfer to a bowl, cover with a damp towel and cool.
• 3 heat the veg. oil in a large saucepan over medium heat. add onion, and saute 5 to 7 minutes, or until mushrooms are brown and crispy.
• 4 add the remaining ingredients. salt and pepper to taste. reduce heat to medium low, cover and simmer 10 minutes. set aside.
• 5 peel chiles, then cut slits down sides, and remove the seeds and veins. fill with mushroom mixture and set in a large baking dish coated with cooking spray. cover with foil, and refrigerate until ready to cook.
• 6 to make walnut sauce:.
• 7 put all ingredients in blender or food processor, and pulse until combined but still chunky.
• 8 to serve:.
• 9 preheat oven to 350*f. heat chiles in their foil covered dish 15 to 20 minutes. transfer to serving platter, top with walnut sauce and sprinkle with pomegranate seeds. enjoy!