Even by themselves, White Russians are excellent. It becomes even more delicious when gingerbread syrup is added.
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 ¾ pounds ground pork
- 2 cups peeled, seeded, and chopped tomatoes
- 1 ripe plantain, chopped
- 1 apple, chopped
- 1 fresh peach, chopped
- 1 bunch fresh parsley, chopped
- 2 tablespoons chopped candied orange peel
- 2 tablespoons pine nuts
- 2 tablespoons raisins
- 2 tablespoons blanched almonds, chopped
- 4 whole cloves, ground
- salt and pepper to taste
- 2 ½ cups chopped walnuts
- 1 ¾ cups milk
- ¾ cup soft goat cheese
- 1 tablespoon white sugar
- 1 (1 inch) piece cinnamon stick
- 1 ½ cups pomegranate seeds
- ½ cup chopped fresh parsley
Instructions
- Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
- Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
- Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
- Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.
- This is a great make-ahead dish — you can make the filling ahead of time, roast the chiles ahead of time, then whip up the sauce and assemble at the last minute.
- You can use ready-ground cinnamon and cloves instead of grinding the whole spices yourself.
- Instead of the candied orange peel, you can use Acitrón, a traditional Mexican candy that’s made of crystallized biznaga cactus and used in many sweet and savory dishes.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 724 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 9 g |
| Protein | 34 g |
| Saturated Fat | 13 g |
| Sodium | 227 mg |
| Sugars | 23 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
My husband made this for me and our kids and his parents and it was delicious!! Best Mexican food I’ve ever had!! It’s even better the next day refrigerated of course and reheated!!I love goat cheese and when we saw it online we had to try it! Make sure your pomegranate seeds are fresh we read somewhere that they expire quickly so don’t add those to any that might be leftover because it said they are chewy and loose their flavor. Tidbit even we didn’t know. So I put ours only as we served the plate and the next day we used a new pomegranate!! Thanks All recipes!! By the way we LOvE Chef John on your website!! He always makes sense but his tagline ENJOY! As he says it just makes me giggle!!! It makes me smile!! Keep him on here! I love the video aspect and how he speaks!!
Loved it!
This recipe has good flavors and textures. The filling was a little bland so I added cumin and cayenne. It was involved but I will definitely make it again.