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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine milk and walnuts; set aside.
In a large skillet, cook pork and onion over medium heat until browned, using a wooden spoon to break up the pork as it cooks. Drain off fat. Add tomatoes, apple, diced chiles, 1/2 teaspoon salt, pumpkin pie spice and cumin to pork mixture in pan. Bring to a boil. Stir in rice. Reduce heat. Simmer, uncovered, until most of the liquid has evaporated.
Transfer milk and walnuts to a blender or food processor. Add crema (or sour cream), breadcrumbs, cream cheese, brown sugar and cinnamon. Cover and blend or process until very smooth. Season to taste with salt and white pepper.
Spoon about 1/3 cup of the sauce onto each of 4 serving plates. Spoon one-fourth of the pork mixture into a 6-ounce ramekin. Invert pork mixture onto the sauce on one of the plates; remove ramekin. If using whole green chiles, cut each pepper in half lengthwise; wrap chile halves around the edges of pork mixture, as desired. Repeat with the remaining pork mixture and, if desired, the remaining whole green chiles. Garnish plates with walnuts, parsley and/or pomegranate seeds.