Lunch: Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds

Chiles en nogada You've never had stuffed peppers like these. Flavorful pork shoulder, along with fruit—dried and fresh, the perfect fall combination—make this filling unlike any other. Traditionally, new-crop walnuts formed the basis for this sauce. Thei

Ingredients

1 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
1 teaspoon salt
1 (1/2-inch-thick) crosswise slice white onion
2 garlic cloves, peeled
1 sprig fresh thyme

Instructions

Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.

Add a review for Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds