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Chilies En Nogada for Mexican Independence Day

6 large green chilies, for stuffing
34 cup crema or 34 cup sour cream
12 teaspoon sugar
14 cup evaporated milk
12 cup walnuts, finely chopped
1 pomegranate, seeds separated
12 lb ground pork or 12 lb ground beef
3 garlic cloves
14 onion, peeled and diced (about 1/4 cup)
1 tablespoon lard or 1 tablespoon vegetable oil
1 apple, peeled, cored and seeded, coarsely chopped
2 tablespoons unsalted almonds, chopped
14 teaspoon cinnamon
1 pinch nutmeg
14 teaspoon cumin
1 bunch fresh parsley, coarsely chopped
2 tablespoons raisins, softened in warm water
3 eggs


Roast the chiles and remove the skins and seeds. Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes. Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown. Stuff the chiles with equal portions of the stuffing. Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.

Source: www.food.com