Ingredients:
1/2 Pounds Ground Pork
6 Green Chile's, Large
1/4 Cup Milk
1 Small Onion, Diced
1/4 Cup Raisins
3 Large Eggs
1 Tablespoon Extra Virgin Olive Oil
1 Large Apple Cut Up
1/4 Cup Almonds, Slivered
1/3 Teaspoon Cinnamon
Pinch of Fresh Ground Nutmeg
1/4 Teaspoon Fresh Ground Cumin
1 Pomegranate
4 Cloves Garlic, Minced
3/4 Cup Sour Cream
1 Cup Fresh Cut Parsley
1/3 Teaspoon Granulated Sugar
1/2 Cup Walnuts, Chopped
Information:
Serving Size 6
324 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
First thing thing you need to do is roast the chili peppers and take off the skin so the batter will stick to the outer pepper. In a large skillet heat up the oil over medium high heat, add the pork and brown all the way through. Once pork is done add the minced garlic, chopped onions, sliced apple, and spices, plus a pinch of salt and pepper. Cook nearly 5 minutes. Once your mixture is done stuff your roasted peppers with a slice of cheese. Now separate the egg yolks and whites. Beat the whites with a pinch of salt until you get stiff peaks. Now whisk in yolks. Now dredge the peppers thru the egg mixture and pan fry until they are golden brown. In a food processor add the milk, cream, sugar and walnuts. Pour this wonderful mix over the freshly roasted peppers. Top with Pomegranate seeds.
