Chiles en Nogada
Tender roasted poblanos are filled with a richly seasoned mixture of pork, beef, dried fruit, fresh apple, pear, peach, nuts, and plantain. A cool walnut sauce balances the warm filling, while pomegranate seeds and parsley add bright color and a crisp finish.
Roast and steam the peppers until their skins loosen easily, then peel them carefully without tearing. For a lighter preparation, skip the flour-and-egg coating and serve the stuffed peppers directly with the nogada. Queso fresco can be replaced with mild farmer cheese, and the filling can be made a day ahead.
Serve the peppers at room temperature or gently warm them before pouring over the sauce. They make a memorable centerpiece for Mexican Independence Day celebrations, autumn gatherings, or a special weekend dinner; add rice or a simple green salad on the side.
How to Make It
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1
Roast the poblanos under a broiler or over a gas flame, turning frequently, until the skins are blackened and blistered. Place them in a covered bowl for 15 minutes, then peel, slit one side of each pepper, and remove the seeds while keeping the peppers intact.
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2
Blend the tomatoes, onion, and garlic until smooth. Heat 1 tablespoon of the oil in a large skillet, add the blended mixture, and cook for 8 to 10 minutes until slightly thickened.
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3
Add the ground pork and beef to the skillet. Cook, breaking up the meat, until browned and no longer pink, about 10 minutes. Stir in the diced peach, apple, pear, plantain, raisins, almonds, pine nuts, cinnamon, cloves, and salt. Cook for 10 to 12 minutes, until the fruit is tender and the filling is fairly dry. Remove the cinnamon stick and let the filling cool slightly.
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4
Blend the walnuts, milk, queso fresco, bread, sugar, sherry, and ground cinnamon until smooth. Add a little more milk if needed to create a thick, pourable sauce.
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5
Fill each poblano with the meat mixture and close the opening gently. Chill or rest the stuffed peppers while preparing the coating.
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6
Whisk the eggs in a large bowl until foamy. Spread the flour on a plate. Coat each stuffed pepper lightly in flour, then dip it into the beaten eggs.
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7
Heat the remaining oil in a large skillet to about 175°C. Fry the peppers in batches, turning carefully, until the coating is puffed and golden, about 2 minutes per side. Drain on paper towels.
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8
Spoon some nogada onto each plate, place a stuffed pepper on top, and cover with more walnut sauce. Sprinkle with pomegranate seeds and parsley before serving.
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