Ingredients

The following ingredients have 17 Servings
  • 1 Lb. Ground pork
  • 1 lb. Ground beef
  • 1/2 of a medium white onion finely chopped
  • 1 garlic clove
  • 5 cloves
  • 1/2 stick of cinnamon (about 1.5 inch)
  • 3/4 cup pine nuts
  • 3/4 cup raisins
  • 3/4 cup chopped blanched almonds
  • 1 Plantain (peeled and chopped.)
  • 2 medium size apples (peeled and diced (place in water with lemon juice to avoid oxidation, drain before using))
  • 2 peaches chopped (About 1 cup)
  • 2 medium-size pears (peeled and diced (place in water with lemon))
  • 2 large tomatoes (peeled, seeded and finely chopped)
  • 1/3 cup oil
  • Salt to taste
  • 16 to 18 Poblano peppers
  • 12 eggs (separated)
  • About 1 cup of All Purpose Flour
  • Oil for frying
  • 3 1/2 cups 14 oz. Walnut halves
  • 7 oz. goat cheese
  • 1 pinch of ground cinnamon to taste
  • 1 Tbsp. sugar
  • 1 cup milk
  • 1/4 cup of sweet sherry
  • Seeds of 2 pomegranates and springs of parsley to garnish

Instruction

  • Place the onion, pork and beef in a large frying pan with the oil and cook thoroughly
  • I a mortar or pestle grind the cinnamons stick, garlic, and cloves. Once this has formed a paste add water. Pass through a sieve and add to the already cooked meat. (Your kitchen will start flooding with wonderful aromas)
  • Add the chopped tomato, raisins, almonds and pine nuts. Keep simmering for about 20 minutes until the juices had reduced stirring occasionally. Add salt to taste.
  • Stir in the apples, pears, peaches and plantain to the frying pan and mix everything very well. And cook just for 2-3 more minutes. Remove promptly from heat since we want the fruit to keep its shape. Cover with a clean kitchen towel and let it cool. Do not cover with a pot lid.