Eaten each September to celebrate Mexican Independence Day. The three colours of the dish reflect the Mexican flag. Green for the chili, white for the nut sauce and red for the pomegranate. Fortunately, our favourite restaurant in the neighbouring village to Ajijic (Heart of Cultural Mexico tour) includes it as a speciality on the menu all year round. It was also the dish chosen by our cookery teacher, Linda Harley, to demonstrate during our last visit. It’s absolutely delicious – why not try it for yourself at home or join us on our next trip to Ajijic and learn from the expert.
1tablespoon vegetable oil
1/2 K of finely chopped pork butt
1/2 K finely chopped beef round
2 teaspoons diced onion
1/4 C diced apple
1 T diced dried apricots
1 teaspoon dried cranberries
1/4 C diced pear
2 T raisins ( Preferably macerated in some sort of liquor)
1 clove garlic, minced
2 teaspoons tomato paste
1 cup dry white wine
Salt and freshly ground pepper
6 poblano peppers, roasted and peeled
2 cups heavy cream
1/2 cup walnuts soaked for several hours or overnight in milk
Salt and freshly ground pepper
1 teaspoon fresh cilantro leaves, for garnish
1 teaspoon pomegranate seeds, for garnish
For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
Stuff each roasted poblano pepper with one-sixth of the beef/pork mixture and set aside. Try to reform the pepper so that it looks as though it was never opened.
For the sauce: In a blender, fine grind the walnuts. Once ground, add the heavy cream to desired thickness. If you find it is too thin, you may thicking with cream cheese or a bit of white bread.
To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.
Mexican Red Rice
Use long-grain rice; wash thoroughly under running water until it runs clear.
- 3 Tbsp. vegetable oil
- 1 cup long grain rice, uncooked
- 1 tsp. fresh minced garlic
- ½ tsp. kosher salt
- ½ tsp. cumin
- ½ c. tomato sauce
- 1 1/2 chicken broth
- 3 Tbsp. finely chopped fresh cilantro
- Heat oil in a large saucepan over medium heat.
- Add the rice and gently stir until rice begins to lightly brown.
- Add the garlic, salt, and cumin and stir the rice til it looks golden.
- Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
- Bring the mix to a boil – do not siir – but allow to boil until water has evaporated and air tunnels form. Turn down heat to the lowest possible flame.
- Cover for 12 – 15 minutes. Remove from heat and fluff with a fork. Serves 4.
It is very important not to stir the rice once the cooking process has begun. Doing so will activate the starches and you will end up with mushy rice!!
Compliments of Chef AbueLinda who hosts our cooking class in Ajijic. See https://www.bigyellowsuitcase.com.au/tour/a-cultural-immersion-into-old-mexico/