Cranberry Nogada Stuffed Poblano Peppers



Cranberry Nogada:
• 1/2 cup US sweetened dry cranberries
• 2 cups fresh walnuts
• 1 spoonful goat cheese (optional)
• 1/2 cup peeled and chopped almonds
• 1/2 cup cream
• Pinch of sugar

• 1 cup sweetned dried US cranberriesa
• 1/2 lb. minced pork meat
• 1/2 lb. ground beef
• 1/2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/3 cup peeled and chopped almonds
• 1/3 cup chopped acitrón (Mexican dried sweet cabbage)
• 6 roasted and seeded poblano peppers
• 3 sprigs parley leaves
• Olive oil
• Salt and pepper


In a frying pan over low heat add olive oil, fry the garlic and onion until golden; add cranberries, almonds, meats and acitrón; season well; mix stirring continually, cook until the meat browns; remove from heat. Stuff the poblano peppers with the meat.
Place the peppers on plates and pour on the cranberry nogada. Decorate with cranberries and chopped parsley. Upon serving, plate can be decorated with a fresh sprig of parsley or coriander. Tip: If fresh walnuts are not available, substitute with dried walnuts