30m
PREP TIME
1hr
COOK TIME
584
CALORIES
18
INGREDIENTS
30m
PREP TIME
1hr
COOK TIME
584
CALORIES
18
INGREDIENTS
Ingredients 6 Servings
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 1 small onion, chopped
- 1 1/2 teaspoons McCormick® Garlic Powder
- 2 plum tomatoes, peeled, seeded and chopped
-
1
small
apple, seeded and chopped
![substitution]( "substitution")
Substitutions available
- small pear, seeded and chopped
-
1/4
cup
pine nuts, toasted and chopped
![substitution]( "substitution")
Substitutions available
- slivered almonds, toasted and chopped
- 3 tablespoons chopped fresh parsley, divided
- 2 tablespoons El Guapo® Whole Raisins (Pasas Enteras)
- 1 teaspoon salt
-
1/4
teaspoon
El Guapo® Ground Cinnamon (Canela Molida)
![substitution]( "substitution")
Substitutions available
- McCormick® Ground Cinnamon (canela molida)
-
1/8
teaspoon
El Guapo® Ground Cloves (Clavo Molido)
![substitution]( "substitution")
Substitutions available
- McCormick® Ground Cloves (clavos molidos)
- 6 poblano chilies, roasted
- 1 cup walnut halves, skin removed
- 3/4 cup Mexican crema
- 1/2 cup crumbled queso fresco
- 1/4 cup milk
- Seeds from 1 pomegranate
INSTRUCTIONS
- 1 Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes. Cool slightly.
- 2 Divide meat mixture among chilies. Gently distribute the filling so chilies are evenly stuffed. Place on baking pan lightly sprayed with no stick cooking spray.
- 3 Bake 30 minutes or until heated through.
- 4 Meanwhile for the nogada sauce, place walnuts, crema, queso fresco and milk in blender container; cover. Blend on high speed until smooth. Warm sauce before serving. Serve each chile topped with 1/4 cup nogada sauce. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.
NUTRITION INFORMATION
(per Serving)
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