Chiles en Nogada Recipe

Ingredients:

6 large poblano chiles

500g ground pork

500g ground beef

1 onion, finely chopped

2 cloves garlic, minced

2 tomatoes, finely chopped

1/2 cup raisins

1/2 cup chopped almonds

1 apple, peeled and chopped

1 pear, peeled and chopped

1 peach, peeled and chopped

1 plantain, peeled and chopped

1/2 cup chopped dried pineapple

1/2 tsp ground cinnamon

1/4 tsp ground cloves

Salt and pepper to taste

For the walnut sauce (nogada):

1 cup walnuts, blanched and peeled

1 cup milk

1/2 cup Mexican crema or sour cream

1/4 cup queso fresco or goat cheese

1 tbsp sugar

1/4 tsp ground cinnamon

For garnish:

Pomegranate seeds

Fresh parsley, chopped

Instructions:

1. Prepare the chiles:

   Roast the poblano chiles over an open flame or under a broiler until the skin is charred and blistered. Place the chiles in a plastic bag and let them steam for about 10 minutes. Peel off the charred skin, make a slit down the side of each chile, and remove the seeds and membranes. Set aside.

2. Make the filling:

   In a large skillet, cook the ground pork and beef over medium heat until browned. Drain any excess fat.

   Add the chopped onion and garlic to the skillet and cook until softened.

   Stir in the chopped tomatoes, raisins, almonds, apple, pear, peach, plantain, and dried pineapple. Cook for about 10 minutes, until the fruits are tender.

   Season with ground cinnamon, ground cloves, salt, and pepper. Mix well and cook for another 5 minutes. Remove from heat and let the filling cool slightly.

3. Stuff the chiles:

   Carefully stuff each poblano chile with the meat and fruit filling. Place the stuffed chiles on a serving platter.

4. Make the walnut sauce (nogada):

   In a blender, combine the blanched and peeled walnuts, milk, Mexican crema or sour cream, queso fresco or goat cheese, sugar, and ground cinnamon. Blend until smooth and creamy. If the sauce is too thick, you can add a little more milk to reach the desired consistency.

5. Serve:

   Pour the walnut sauce over the stuffed chiles. Garnish with pomegranate seeds and chopped parsley.