Name: Stuffed Chiles in Nogada
Prep time: 70 min
Yield: 12
Cuisine: Mexicana
Ingredients: 12 Poblano chiles, ready to fill; 1 kilo ground meat; 1/2 onions, cut into slices; 2 cloves garlic; 6 tablespoons lard; 1/2 onions, finely chopped; 3 cloves garlic, finely chopped; 8 grains black pepper; 5 cloves; 1 cinnamon stick; 3 tablespoons raisins; 2 tablespoons almonds, cleaned and halved; 1 cup pear, cut into cubes; 1/4 cups peach, in cubes; 2 tablespoons salt; 25 walnuts; 2 cups cow's milk, as needed (to cover the walnuts); 1/2 cups white bread, without edges, cut into cubes - FOR THE NOGADA; 125 grams queso fresco, for the nogada; 1 1/2 cups whipping cream; 1/2 teaspoons salt, for the nogada; 1/2 teaspoons sugar, for the nogada; 1 pinch cinnamon powder, for the nogada; 2 cups pomegranate; 1/2 cups parsley, chopped; 2 tomatoes, chopped into small cubes

Preparation

1h 10 mins

Roast the chiles over direct heat, making sure not to char them too much. Place them in a plastic bag to sweat for 5 minutes. Then peel them and open them on one side to remove veins and seeds, being careful not to tear them. In a large skillet, add a little oil and fry them slightly, then immediately add 1/4 cup of water, salt, and a bunch of herbs, cover and cook for 3 minutes. Dry them and set aside.