Chiles en Nogada

Stuffed poblanos under walnut cream and pomegranate.

Ingredients

• 6 Poblano peppers
• 500 g Ground pork
• 2 Apples
• 2 Pears
• 2 Peaches
• ½ cup Raisins
• ½ cup Almonds
• 3 Tomatoes
• 1 Onion
• 2 cups Walnuts
• 200 g Fresh white cheese
• 1 cup Milk
• 1 Pomegranate
• ¼ cup Parsley
• 2 tsp Salt

Method

1. Char the poblanos — Blacken over a flame, sweat in a bag, then peel and slit them without tearing.
2. Make the picadillo — Cook the pork with onion and tomato, then add the diced fruit, raisins and almonds and cook until thick.
3. Peel the walnuts — Soak the walnuts and rub off the skins — unpeeled walnuts make the sauce grey and bitter.
4. Make the nogada — Blend the peeled walnuts with cheese and milk into a smooth cold cream.
5. Stuff — Fill each pepper generously and close it.
6. Chiles en Nogada is ready — Spoon the cold white sauce over and scatter pomegranate and parsley — the three colours of the flag.

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales