Name: Traditional Chiles in Nogada
Prep time: 80 min
Cook time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 Poblano chiles; lard, for the filling; 1 onion, chopped; 2 cloves garlic; 500 grams beef; 500 grams pork; 1/2 cups almonds, toasted, peeled, and chopped; 1/3 cups raisins, 50 g; 1/2 cups acitrón, in cubes; 1 cup peach, chopped; 1 cup pear, chopped; 1 cup apple, chopped; 1 3/4 cups white wine, 400 ml, for the nogada; 1/2 cups almonds, peeled; 2 cups walnuts, peeled; 1/2 teaspoons nutmeg; sour cream; 2 cups cream cheese; 1/3 cups sugar; parsley, for decoration; pomegranate, for decoration

Preparation

45 mins

35 mins

Low

Place the chiles on the stove over direct heat to char and burn their skin; once they are black, put them in a plastic bag and let them sweat or rest for 20 minutes. Remove the bag and, using a knife, remove the charred layer and make a cut down the middle to clean out the seeds and veins. Set aside.