Chiles en Nogada
STUFFED POBLANO CHILES IN WALNUT SAUCE
For the Nogada
1 1/2 cup walnuts
1 1/4 cup whole milk
1/4 cup raw almonds
4 oz. cream cheese
4 oz. Mexican crema or goat cheese

For the Chiles
6 large poblanos
6 tbsp. olive oil, separated
1 ripe plantain, peeled and chopped
1 medium onion
3 cloves garlic, finely chopped
1 lbs. ground pork
¼ cup sherry or dry white wine
1 sweet tart apple or Bosc pear, diced
½ tbsp. dried oregano
2/3 tbsp. ground cinnamon
1 tsp. ground nutmeg
¼ tsp. ground clove
1 1/2 cups crushed tomatoes
1/3 cup raw almonds, roughly chopped
1/3 cup raisins

For Garnish
Pomegranate seeds
Chopped fresh parsley

NOTE: THIS ALLERGY NUT WARNING LABEL IS INTENDED AS A GENERAL PRECAUTIONARY GUIDE. INDIVIDUAL REACTIONS TO NUTS MAY VARY. IF YOU EXPERIENCE ANY ADVERSE SYMPTOMS AFTER CONSUMING THIS RECIPE, SEEK IMMEDIATE MEDICAL ATTENTION.

Preparation Steps
Step 1  Made the “picadillo”
Brown the meat in a large skillet until meat is crumbly.  Using a slotted spoon transfer meet to a large bowl.
Step 2 Add onion, apple, pear, plantain, garlic and salt to pan and sauce until tender.  Add spices and cook until fragrant.
Step 3 Stir in sherry, or white wine until most of the liquid is absorbed.  Stir in tomatoes and their juices, fruit, raisins and almonds and cook until most of the liquid has evaporated.
Step 4 Add meat, olives, lemon zest and 1 cup of water. Cook until all the liquid has evaporated. Stir in parsley and lemon juice, season with salt and pepper and set aside.
Step 5 Roast poblanos on a grill until skin is blistered.  Wrap tightly with plastic and wrap and allow to “sweat”. When cool enough to handle, peel skin from chiles, leaving step intact when possible.  Chiles should still be firm and bright greet.  Using a paring knife, make a 2” cut (about 1” from the top” lengthwise down the side of each poblano and carefully remove seed and ribs.
Step 6 Place poblanos cut side up on a rimmed baking sheet and fill each with about 1/2 cup picadillo, gently pressing the filling into the poblanos with the back of spoon, until full but not bursting.
Step 7 Make the sauce:  puree the walnuts, almonds, creme fraiche and questo fresco with 1 1/4 cups water and 3/4 teaspoon salt in a blender until creamy. Season with salt and thin with more water if necessary.
Step 8 Serve stuffed chilies at room temperature topped with nogada sauce, pomegranate seeds and parsley.

 

Vegetables and Herbs

• Poblano chile
• Tomatoes
• Onions
• Garlic
• Parsley
• Oregano

 

Orchard Fruits and Nuts

• Pomegranate
• Apple
• Pear
• Walnuts