Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"
4 fresh poblano chiles
4 tablespoons orange juice
1/4 cup lime juice
1 firm-ripe avocado
1 to 2 teapoons minced fresh jalapeño chile
1/3 cup chopped green onions
1/3 cup chopped fresh cilantro
1 cup pomegranate seeds
1/4 cup crumbled cotija or feta cheese
In a 10 X 15-inch pan, broil poblano chiles 4-6 inches from heat, turning as needed, until skins blister and blacken, about 15-20 minutes.
When chiles cool, gently pull off and discard skin. Cut a lengthwise slit through one side of each chile. Gently scoop out and discard seeds and veins, leaving stems on. In a bowl, mix orange juice and lime juice. Peel and pit avocado, cut into 1/4-inch chunks and add to bowl. Add jalapeño chile, green onions, cilantro and pomegranate seeds. Stir gently. Add salt to taste.
Lay chiles on plates, slit side up. Spoon equal amounts of salad into each chile.
Sprinkle crumbled cheese evenly over top.
Heat scale: medium