Chiles En Nogada

CHILE PREPARATION 1 Put chiles poblanos (and you Must use this type of chili) straight into a fairly high flame or under a broiler and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through. 2 Wrap the chiles in a damp cloth or plastic bag and leave them for about 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili, the part around the base of the stem, intact. (If the chilies are too hot - picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chilies and pat them dry. 3 In a sauce pan, heat oil and fry onions until soft. Add chopped garlic and herbs. Mix well and cook for a minute. Add chiles and let simmer for 1 minute. Add water and vinegar, let simmer for 2 more minutes. Set aside and let chiles marinate for 2 hours. STUFFIN 4 In a blender, mix tomatoes and garlic clove. Set aside. 5 Heat oil and cood pork and beef until brown. Stir in chopped onions and continue cooking for 2 more minutes. Add fruit, olives and nuts. Season with salt and pepper to taste. 6 Stir in tomato and garlic mix, simmer in low heat for 10 minutes, or until stuffing is semi-dry. Set aside. NOGADA Mix all ingredients in a food processor. Chile Assembly and Presentation:. Stuff them with the meat stuffing. Place them in a pretty silver tray and bath them with the Nogada Sprinkle them with the Pomegranate seeds This chiles can be served at room temperature, but if you want them warm, you can place them in a warm oven in a baking dish, then take them out, pour cream and pomegranate over them and sprinkle with fresh parsley serve.