Chiles Rellenos En Nogada Recipe

6 medium green peppers*
boiling water to cover
2 tablespoons oil
500 grams (1 lb.) ground beef
175 g. (6 oz.) ham, finely chopped
1 clove garlic, crushed
1 small onion, chopped
1 cup peeled tomatoes, chopped
2 tablespoons vinegar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons raisins
2 tablespoons blanched almonds, chopped
2 tablespoons stuffed green olives, sliced
2 eggs
1 teaspoon salt
1/4 cup plain flour
oil for frying
Sauce:
1 cup cream
1/4 cup ground blanched almonds
1/2 cup ground walnuts
1 teaspoon sugar
1/2 teaspoon salt
Garnish:
pomegranate seeds or finely chopped red pepper

Remove stems from peppers and discard seeds and membranes. (Keep peppers intact for stuffing.) Cover with boiling water and let stand for 5 minutes. Drain and invert peppers on kitchen towels to dry. Heat the oil and brown the beef. Add the ham, garlic, and onion and stir over medium heat for 5 minutes. Stir in the tomatoes, vinegar, cloves, and cinnamon and cook for 30 minutes. Add the raisins, almonds, and olives. Fill the peppers with the meat stuffing and pack it in well. Beat the eggs and blend in the salt and flour. Dry the skins of the peppers well and dip in the batter. Fry in deep, hot oil for about 5 minutes or until golden brown. Remove the peppers with a slotted spoon and drain well. To make sauce; beat the cream until thick and fold in the almonds, walnuts, sugar, and salt. Top each pepper with sauce and garnish with pomegranate seeds or chopped red pepper.

The green, white and red colors or the peppers, sauce and garnish represent the Mexican flag