Mama Maggie's Kitchen

To Make the Filling:
Heat the oil in a large skillet.
Add the onion and cook for 1 minute.
Add the ground pork and ground beef.
Begin to break the meat up.
Add salt, pepper, garlic, and tomato sauce.
Cook for 5-7 minutes, or until the meat is fully cooked.
Stir occasionally.
Add the remaining fruits and nuts to the skillet.
Stir to combine. Cook for 5 minutes.
Turn heat off. Set aside until ready to use.
How to Roast the Poblano Peppers:
Rinse and pat dry the poblanos.
Place over the flame and char the skin on all sides.
About 3 minutes on each side.
Place in a sealable bag, or cover with plastic wrap.
Steam for 10 minutes.
Peel the skin, using a knife or spoon.
Make a cut lengthwise on one of the sides of the pepper.
Don't cut all the way through. We are making a pocket.
Remove the seeds and veins from inside the pepper.
Repeat with all the peppers.
Cover and set aside until ready to use.
How to Remove the Skin from the Walnuts:
Place the walnuts in hot water for 5 minutes.
Use a sharp knife to remove the skin.
Let cool before making the nogada.


How to Make the Walnut Sauce:
Place all the ingredients in a blender.
Blend until smooth.
Taste for salt and sweetness.
How to Stuff the Chiles:
Add 3-4 tablespoons to the center of the chile, depending on the size of the chile.
Use toothpicks to close the opening.
Be sure to use as many toothpicks as needed, or the filling will come out during the frying.
How to Make the Egg Coating:
Separate the egg yolk from the egg whites.
Using a mixer, beat the egg whites until a stiff peak forms.
Add the egg yolks one at a time to the egg whites.
How to Fry the Chiles:
Set up a station – flour, egg mixture, and frying pan.
Heat the oil in a frying pan.
Cover the stuffed chile in flour.
Tap the chile to remove any excess flour.
Dip chile in the egg mixture.
Place in the hot oil.
Fry for 3 minutes on each side.
Carefully turn the chile, using two spatulas.
Spoon some of the hot oil in hard to reach areas like the stem of the chile.
Set on a paper towel to drain any excess oil.
Remove the toothpicks.


How to Plate:
Place cooked chile on a plate.
Drizzle with the walnut sauce.
Top with pomegranate seeds and chopped parsley.