---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Main dish, Meats, Beef, Fruits
       Yield: 8 servings
       8    Pablano Chiles; *
       1 lb Ground Beef
     1/4 c  Onion; Chopped, 1 small
       2 c  Tomatoes; Chopped, 2 medium
       1    Apple; **
       1    Banana; Peeled & Sliced
       1    Jalapeno Chile; ***
       1    Clove Garlic; Finely Chopped
       1 c  Raisins
     1/3 c  Almonds; Slivered
       2 tb Green Olives; Chopped
       1 tb Capers
     3/4 ts Cinnamon; Ground
     1/2 ts Salt
     1/4 ts Cumin Seed
     1/4 ts Oregano; Ground
     1/8 ts Pepper; Freshly Ground
       4    Eggs; Large, Separated
            Flour; Unbleached
            Vegetable Oil
            Pomegranate Seeds Or Raisins
            Fresh Cilantro; Snipped
 --------------------------------WALNUT SAUCE--------------------------------
       1 c  Walnuts; Ground
       1 c  Dairy Sour Cream
     1/2 c  Chicken Broth
   *      Chiles should be roasted and peeled (See Sowest 1 for information)
   **     Use an all purpose cooking apple that is unpeeled and sliced. ***
   Chile should be seeded and finely chopped.
   Cut a lengthwise slit down one side of each poblano chile.  Carefully
   remove the seeds and membranes and set aside.  Cook and stir ground beef
   and onion in a 10-inch skillet until beef is brown and drain.  Stir in
   remaining ingredients except the eggs, flour, oil, Walnut Sauce,
   Pomegranate seeds and cilantro.  Cover and simmer for 15 minutes.  Fill
   chiles with beef mixture.  Cover and refrigerate for an hour.  Beat egg
   whites in a large bowl until stiff.  Beat egg yolks and fold them into the
   egg whites.  Coat filled chiles with flour; dip into the egg mixture. Heat
   1/4-inch of oil in an 8-inch skillet until hot.  Cook chiles, one at a
   time, in the oil, turning once, until puffy and golden, about 2 minutes on
   each side; drain.  Place on cookie sheet and keep warm in a 200 degree F
   oven.  Prepare Walnut Sauce and spoon over the chiles.  Sprinkle with
   pomgranate seeds and cilantro.  Serve hot. WALNUT SAUCE: Mix all