Chiles en Nogada, Stuffed Poblano Chiles in Walnut Sauce

INGREDIENTS

10 large poblano chiles, roasted and peeled

10 cups picadillo (see additional ingredients below)

5 cups nogada/walnut sauce (see additional ingredients below)

1 pomegranate

3 or 4 Italian flat-leaf parsley sprigs

 

Picadillo (Filling):

4 tbsp. olive oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 lb. ground pork

1 lb. ground beef

4 cups peeled and finely chopped tomatoes

½ cup peeled and finely chopped apple

½ cup peeled and finely chopped pear

½ cup peeled and finely chopped peach

1 plantain, diced and deep-fried

½ cup raisins

¼ cup almonds, slivered and blanched

¼ cup pine nuts

6 pimento-stuffed green olives, shopped and pitted

½ tsp. ground cinnamon (Mexican Canela or Ceylon variety preferred)

½ tsp. ground allspice

¼ tsp. ground cloves

¼ tsp. ground nutmeg

¼ tsp. ground Black Pepper

1 tsp. salt (or to taste)

Nogada (Walnut Sauce):

3 cups water

2 cups walnut pieces

1 ½ cup almonds, blanched

½ lb. cream cheese

1 cup manufacturing cream

1 cup Mexican cream or sour cream

1 cup whole milk

½ cup dry sherry

¼ tsp. ground Cinnamon (Mexican Canela or Ceylon variety preferred)

¼ tsp. sugar (or to taste)

¼ tsp. salt (or to taste)

PREPARATION

Filling:
Heat oil in a large skillet over medium heat and cook onions 3 to 4 minutes, stirring, until translucent. Add garlic and ground meats and continue to cook over medium heat, stirring frequently. Add the remaining filling ingredients and cook, stirring carefully to avoid the disintegration of the fruit, until the juices have evaporated and the mixture is nearly dry. Transfer to bowl, cover and refrigerate.

Sauce:
Pour water into a medium bowl. Add walnuts and soak for 2 hours to rid the nuts of their bitter tannins. Put soaked nuts in a strainer, then transfer to blender. Add almonds, cream cheese, creams, milk, sherry, cinnamon, sugar and salt and blend until smooth. Thin with water if necessary. Transfer to bowl, cover and refrigerate.

Assembly:
Preheat the oven to 350°. With small, sharp knife, slit each chile lengthwise, with stems intact, to within 1 inch of bottom. Carefully cut out the seed pod. Rinse the chiles under cold running water to remove remaining seeds. Pat dry with paper towels and put on plate. Grease baking sheet. Stuff each chile with about 1 cup picadillo and close to reshape. Put the stuffed chiles on the baking sheet, cut side up with some of the filling showing. Cover with a loose tent of aluminum foil and bake until heated through, about 25 minutes. While peppers are cooking, halve pomegranate and separate the seeds from the skin. Place the seeds in small bowl. To serve, spoon ½ cup of sauce onto each plate. Lay one stuffed chile atop sauce and scatter 1 tablespoon pomegranate seeds on top. Garnish with parsley sprigs.

From Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles