MEXICO
Serves 4
ingredients
- 4 large poblano chiles
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1½ teaspoons salt
- 1 pound lean ground turkey
- 1 8-ounce can of whole, peeled tomatoes, chopped
- 1 cup salted pistachios, shelled
- 1 ripe pear, diced
- 1 apple, diced
- 1/2 cup golden raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- pomegranate seeds
- fresh parsley, chopped
White sauce:
- 1/2 cup walnuts
- 1/2 cup raw unsalted cashews
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 4 ounces soft goat cheese
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons water
Directions
- Set oven to broil. Soak walnuts and cashews in a medium bowl. Set aside.
- Place chiles in the oven directly on the rack for about 18 to 20 minutes to blacken and blister, turning every few minutes with tongs to ensure even roasting.
- Remove from oven and place chiles in a large mixing bowl. Cover with plastic wrap. Set aside for 10 minutes to steam.
- Remove the plastic and peel off the skin or scrape off with a knife. Cut the side of each chile and remove the seeds and white pith. Place chiles on a plate and pat dry. Set aside.
- Heat a large pot to medium and add olive oil, onions, garlic, and ½ teaspoon salt.
- Once onions are soft and translucent, add the ground turkey and ½ teaspoon salt.
- Cook turkey for about 2 minutes, stirring constantly.
- Mix in tomatoes, chopped pistachios, pear, apple, golden raisins, cumin, cinnamon, and another ½ teaspoon salt.
- Cover and increase heat to high. Cook for about 10 to 13 minutes or until apples are soft, stirring every few minutes. Remove from heat and let cool.
- Drain walnuts and cashews. Blend nuts, Greek yogurt, lemon juice, goat cheese, salt, cinnamon, and water in a food processor.
- Stuff each chile with the filling. Spoon the white sauce over the chiles until they are fully covered.
- Sprinkle each chile with pomegranate seeds and chopped parsley. Serve warm.
