MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Chiles en Nogada (poblanos in walnut sauce)
  Categories: Beef, Vegetables, Main Dish
       Yield: 8 Servings
      10    Chiles poblanos, peeled and
     1/2 kg Pork grounded
     1/2 kg Beef grounded
       1 md Onion
       1 c  Red tomatoe pure
       2    Garlic cloves
            Salt and pepper
     1/2 c  Acitron chopped**
     1/2 c  Raisins
     1/2 c  Almonds chopped
     1/2 c  Pine nuts
       1 c  Fresh fruits: apple, pear,
            Apricots in little cubes
       2 c  Walnuts peeled, without the
            Papper peel, whites.
   1 1/2 c  Cream (the best cream)
     1/4    Piece cream cheese, just for
            To add flavor and consistenc
     1/2    To 3/4 cup of milk
            Cinamon powder
            Red pomegranate
            Parsley leaves
   *The size have to be large, if you cannot get large chiles you can use
   littles, but need to buy more, is difficult to make the exactly
   amount of chiles and stuffing.
   **acitron: a citron dried and made into sweetmeat; candied lemon.
   This is what my dictionary says, if you cannot get it do not worried,
   make the recipe with the other ingredients.
   ***The walnuts need to be peeled before, you can let them in some
   water on the refrigerator.
   Prepare the stuffing:
   In a sauce pan put vegetable oil, in the blender make a pure with
   onion and garlic, add to the vegetable oil when it is hot, let the
   onion fry until be brown (not black).  Add the meats, let cook until
   the meats loose all the water and looks a little brown, add the red
   tomatoe puree, add salt and pepper and let it boil, add the fruits
   chopped and let cook until will be dry. Let cool.
   Mix all in the blender until be soft and have a sauce consistency,
   try and season with salt and cinamon, this sauce will be cold over
   the stuffing chiles.
   Fill all the chiles with the meat, there are two ways for to serve:
   1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the
   chiles with this mix and put them to fry in some vegetable oil. let
   cool and cover with the white sauce, adorn with the pomegranate and
   some little parsley leaves.
   2.-Without using the eggs and oil, I prefer in this way, just after
   fill them put over the white sauce and adorn with the pomegranate
   just a few seeds for to add red color to the dish, because this dish
   have the mexican flag colors: green, white and red, and also adorn
   with some little parsley leaves.
   Patricia Wriedt