Name: Chile en Nogada
Prep time: 40 min
Cook time: 20 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1/4 cups vegetable oil; 1/2 onions, finely chopped; 2 cloves garlic, finely chopped; 150 grams ground meat, pork; 150 grams ground meat, beef; 1 cup tomato purée; 100 grams almonds, sliced; 100 grams raisins; 2 plantains, cut into cubes and fried; 100 grams toasted pine nut; 5 cloves; 2 sprigs cinnamon; 2 tablespoons salt; 2 peaches, cut into cubes; 2 pears, cut into cubes; 2 apples, cut into small cubes; 1 acitrón, cut into small squares; 4 Poblano chiles, roasted, sweated, and peeled; 350 grams walnuts; 3 cups cow's milk, LALA®, for the nogada; 1 tablespoon sugar, for the nogada; 1 teaspoon salt, for the nogada; 1 goat cheese, for the nogada (190 g); 1/2 bunches parsley, chopped; 1 cup pomegranate, shelled

Preparation

20 mins

Low

In a deep skillet, heat the oil over medium heat and fry the onion, garlic, and meat. Add the tomato puree, almonds, raisins, plantain, and pine nuts.