Stuffed Poblano Chiles in a Creamy Walnut Sauce

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The sauce was incredible. Peeling walnuts? I did about half of them and gave up, it still tasted great. The pork, with the fruit, with the pepper tang, with the creamy walnut, just amazing flavors. It took me all day to make! And worth every minute. My friends liked it, it was so beautiful with the pomnegranite seeds and cilantro, it made a statement.
I LOVE LOVE LOVE Marcela. Where is that studio???? I want to visit.

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I love these, however, I think 15 minutes is way underestimating the time needed to make these. Peeling the walnuts alone took 2 of us over an hour. Great recipe and not hard to make, just LONG process.

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I had always wanted to try and make these chiles and finally found a recipe worthy of trying!!!! To all those who claim chile rellenos are time consuming it's because they don't put carino and love into their cooking...everything takes time but now a days everyone wants INSTANT! If it helps, roast the chiles a day before. Very DELICIOSO!!! the dried fruit gives it such a twist! and the sauce is WOW...GRACIAS!

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**bderose** Try Queso Fresco (mexican cheese. It's fantastic & is the "traditional" cheese for this recipe. It's much less pungent than goast cheese but is similiar in consistency.