Friday, February 22, 2013

Chilies en Nogada

1/4 cup milk
1/4 cup walnuts (or pecans)
12 oz ground pork
1 medium onion - chopped
1 14 oz can diced tomatoes, undrained
1/2 apple - chopped
1 4 oz can diced green chilies, undrained
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp cumin
9 oz cooked rice of choice (about 2 cups) I used a mix of wild and brown rice))
1/2 cup sour cream
1/4 cup soft bread crumbs
3 TBSP cream cheese, softened
1/2 tsp brown sugar
*1 4 oz can whole green chilies (optional)
toasted chopped walnuts, fresh cilantro or fresh parsley for garnishing

In a small bowl, combine nuts and milk; set aside.

In a large skillet cook pork and onion over medium heat until browned, breaking up pork as it cooks. Drain off fat. Add the tomatoes, apple, diced green chilies, the 1/2 tsp salt, pumpkin pie spice and cumin and bring to a boil. Stir in rice and reduce heat. Simmer, uncovered, until most of the liquid evaporates.

For the sauce, transfer milk and nuts to a food processor. Add sour cream, cream cheese, bread crumbs, brown sugar and a pinch of cinnamon. Process until very smooth. Season to taste with salt and ground white pepper.

Spread a little sauce onto each plate. Add a pile of rice. If using the whole green chilies, cut each chili in half lengthwise, then wrap around the pork-rice mixture. Garnish with cilantro, chopped nuts and pomegranate seeds.

**Allergy-free Substitutions:
Milk - So Delicious Unsweetened Coconut milk
Sour Cream - Tofutti Sour Supreme
Cream Cheese - Tofutti Better Than Cream Cheese

You can also omit the white cream sauce altogether. The rice and pork are amazing without it!

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