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Stuffed Chiles With Walnut Sauce

Stuffed Chiles With Walnut Sauce

Time: 1 hrs 20 mins


  • 12 large poblano peppers (or aneheim for less heat)
  • 2 tablespoons oil
  • 1 medium white 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


  • 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!


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