Chiles En Nogada

16 *Green Chiles (Whole), 12 oz
# Tempeh, 3 cup
# Red Ripe Tomatoes, 2 large whole (3" dia)
# Onions, one LARGE
# *Tomatoes, red, ripe, canned, whole, no salt added, 2 cup
# Tomato Paste, 1 can (6 oz)
# Garlic, 1 clove
# Almonds, 200 grams
# Walnuts, 1 cup, chopped
# Raisins, 250 grams
# Raisins, 100 grams
# *Dried Cherries, .5 cup

Marinate roasted, peeled poblano chiles in water with garlic, onion, and spices (bay leaves, oregano, marjoram, thyme, pepper, allspice, cinnamon). The recipe calls for frying the onion & garlic for the marinating step, but the entire marinating thing seems to be a little unusual and I'm not sure I'd do it next time.

Saute the tempeh. (Recipe calls for .5 kilo of ground beef.) While it is browning, blend tomatoes, onion, and garlic. (The recipe called for a kilo of fresh tomatoes, I ended up using the fresh, canned, and paste because that's what I had.) Saute the tomato mixture with the tempeh for about 10 minutes until the liquid is reduced somewhat. Add nuts & dried fruit (the second "raisins" is actually dried currents, I figured it was close.) and saute further. Add water if needed.

Stuff chiles with picadillo (the tempeh / nut mixture) and top with nogada sauce and pomegranite seeds - we used diced red pepper/.

Number of Servings: 16

Recipe submitted by SparkPeople user PUNKIN314159.