Chiles En Nogada

Ingredients

• 8 oz tomato sauce canned
• 4 oz philadelphia cream cheese cubed softened ()
• 2 cloves garlic minced
• 2  granny smith apples peeled
• 0.1 tsp ground mexican cinnamon (canela)
• 2 lb ground pork 
• 0.5 cup milk 
• 2 tsp oil 
• 1  onion chopped
• 8 large poblano chiles deveined peeled
• 0.5 cup pomegranate seeds 
• 0.5 cup raisins 
• 2 Tbsp sugar 
• 0.5 cup planters walnuts toasted chopped

Equipment

• frying pan
• oven
• blender
• baking pan

Directions

1. Heat oven to 350F.
2. Shred 1 apple; chop remaining apple.
3. Heat oil in large skillet on medium-high heat.
4. Add onions and garlic; cook 3 min., stirring frequently.
5. Add meat; cook 5 min., stirring frequently.
6. Drain meat mixture; return to skillet.
7. Add shredded apples and tomato sauce; cook on medium-low heat 10 min., stirring occasionally.
8. Remove from heat. Stir in raisins and chopped apples.
9. Fill chiles with meat mixture; place in shallow baking dish sprayed with cooking spray. Cover.
10. Bake 20 to 25 min. or until heated through. Meanwhile blend cream cheese, milk, nuts, sugar and cinnamon in blender until smooth.
11. Drizzle cream cheese mixture over chiles just before serving; top with pomegranate seeds.