-
1
In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat.
-
2
Add the onion and garlic and cook until fragrant, about 3 minutes.
-
3
Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes.
-
4
Add the dried apples, apricots, and sweetened pineapple and remove from the heat.
-
5
Add the ground cinnamon and season with salt and freshly ground black pepper, to taste.
-
6
Set aside.
-
7
Remove the cinnamon stick and bay leaf and discard.
-
8
Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes.
-
9
Sauce should coat the back of a spoon.
-
10
(If the sauce is too thin, add more walnuts and puree.
-
11
If too thick, add more cream.)
-
12
Season with salt, to taste.
-
13
Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact.
-
14
(For less spice, carefully remove the veins.)
-
15
Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings.
-
16
Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible.
-
17
Sprinkle with parsley leaves and pomegranate seeds.
-
18
Serve warm or at room temperature.
-
19
*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain.
-
20
When cool enough to handle, use a paring knife to remove the skins.
-
21
Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce.
-
22
Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.
