Delicious Chiles en Nogada

Name: Delicious Chiles en Nogada
Prep time: 70 min
Yield: 12
Cuisine: Mexicana
Ingredients: 12 Poblano chiles, ready to fill; 1 kilo pork; 1/2 onions, sliced; 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 (for the filling); 1 cup pear, diced; 1/4 cups peach, in cubes; 2 tablespoons salt; 25 walnuts; cow's milk, to cover the nuts; 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; 1 cup pomegranate; parsley, chopped; 2 tomatoes, chopped into small cubes

Lorenza Ávila

Chiles en Nogada is a traditional Mexican recipe served in September. It is made in commemoration of Mexico's independence, and its ingredients such as dried fruits like acitrón, nuts like walnuts, almonds, and pine nuts, ground beef and pork, and fruits like apple, peach, and plantain are a reflection of mestizaje.

The sauce for Chiles en Nogada is made with walnut and a touch of sherry, which gives it a delicious flavor. Are you tempted to try this traditional dish?

Reviewed by Editorial Team of Kiwilimón

Published: 13-03-2017

Preparation

1h 10 mins

Roast the chiles over direct heat taking care not to burn 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 break them. In a large skillet add a little oil and fry them a bit, immediately add 1/4 cup of water, salt, and a bunch of herbs, cover and cook for 3 minutes. Dry them and set aside.