Chiles en Nogada Recipe

In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pear; add to meat along with tomato sauce, raisins, salt, and cinnamon. Simmer, uncovered, for 10 minutes.

Meanwhile, cut tops from peppers; remove seeds and veins.Cook in large amount boiling salted water for about 10 minutes or until crisp-tender; drain. Sprinkle insides of peppers with salt. Spoon meat filling into peppers; place in shallow baking dish. Bake in 350 degree oven for 20 minutes or til heated through. To serve, top peppers with Nut Sauce; sprinkle with pomegranate seeds. Makes 6 servings.

Nut Sauce: In blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine 1 cup dairy sour cream and 1/4 cup milk. stir in the nuts, 1/8 teaspoon ground cinnamon, dash salt, and dash pepper.