1 lb. boneless pork shoulder
2 large garlics, chopped
1 small onion, diced
3½ tbsp. olive oil
2 tbsp. raisins
2 tbsp. dried mango, chopped
1 small pear, peeled, cored and diced
1 small apple, preferable tart flavor, peeled cored, and diced
2 small peaches or extra apples/pears, pitted, peeled, and diced*
*Note: sprinkle some fresh lime juice over fresh fruit to prevent from browning
1 tomato, seeded and chopped
1 tsp. marjoram
½ tsp. thyme
½ tsp. cinnamon
Salt to taste
1/3 cup slivered blanched almonds, fried in oil about 3 minutes or
until deep golden color
8 jumbo poblano chiles (about 2 lbs.)
2 cups walnut halves and pieces
1 to 1½ cups milk
1 slice firm white bread
1 tbsp. sugar
Salt to taste
1 tsp. dry sherry
¼ tsp. cinnamon
½ cup whipping cream
Place the pork in a medium saucepan, cover with heavily salted water, add the
garlic and half of the onion. Bring to a gentle boil over medium heat, skim
off any grayish foam that rises to the surface, partially cover and
simmer over medium-low until the meat is thoroughly tender, about 1 1/2 hours. Let the meat cool in the broth, then remove it with tongs or a slotted
spoon and shred it between you fingers or with two forks held back to back.
(There will be about 2 cups of meat). Reserve the broth.
Place chiles directly over the gas flame or on a medium hot charcoal or gas
grill. Roast, turning occasionally, until blistered and blackened on all
sides but not soft, about 5 minutes. If using broiler, lay chiles on a
baking sheet set about 4 inches below a preheated broiler. Roast, turning
occasionally until blistered and blackened on all sides but not soft,
about 10 minutes. Peel the charred skin off the chiles and rinse them if
necessary. Make a long slit in the side of each chile and carefully remove
the
seeds and veins.
Heat 1½ tbsp. of the oil in a very large skillet over medium-high
until hot, add the remaining half of the onion and shredded pork in a thin
layer and cook, stirring frequently, until the mixture is lightly browned,
8 to 10 minutes. Drain off any excess fat.
Stir in the raisins, candied fruit, pear, apple, peach, the tomato, herbs and
cinnamon. Measure in 1/4 cup of the reserved broth, mix well, reduce the
heat to medium-low, cover the skillet and simmer until the apple and pear
are tender (but not mushy) and the flavors are blended, about 10 minutes.
Season with salt.
While the meat mixture is simmering, heat the remaining 2 tablespoons of oil in
a small skillet over medium heat. Add the almonds and fry, stirring
nearly constantly, until they are a deep golden color, about 3 minutes;
remove with a slotted spoon and cool. Add to the meat mixture along with
the almonds. Remove the filling from the heat and let cool uncovered.
(There will be about 6 cups). Stuff the chiles with cooled filling, packing it
in well and re-forming them in their original shape. Place on a baking
sheet and cover with foil and keep warm if necessary.
Place walnuts into a blender with 1 cup of milk, bread, sugar, salt, sherry and
cinnamon. Blend until a drop of the puree no longer feels gritty. If the
mixture should clog in the machine or if only the mixture at the bottom is
moving through the blades, add more milk a little at a time, until all the
mixture is moving through the blades again. Finally add the cream and blend
for just a few seconds; add additional milk if necessary to maintain
consistency of custard like sauce. Taste for salt and sugar; the sauce
should have a slightly sweet edge with just enough salt to bring up the
flavor of the walnuts.
Place chiles on each warm dinner plate. Spoon the sauce over the warm chiles,
and serve immediately
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