Name: Traditional Chile en Nogada
Prep time: 95 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 Poblano chiles; 2 pomegranates, pomegranate seeds; 80 grams parsley, chopped; 100 grams onion, finely chopped; 2 cloves garlic; 400 grams ground beef; 400 grams ground pork; 120 grams acitrón, chopped; 50 grams raisins, rehydrated; 100 grams almonds, peeled, toasted, and chopped; 200 grams peach, chopped; 200 grams pear, peeled and chopped; 200 grams golden apple, peeled and diced; 50 grams sugar; 5 grams cinnamon powder; salt, to taste; pepper, to taste; 80 grams lard; 1/2 kilos walnuts, peeled, for the nogada; 100 grams almonds, peeled, for the nogada; 220 grams Philadelphia® cream cheese, for the nogada; 80 grams sugar, for the nogada; 400 milliliters white wine, for the nogada; nutmegs, to taste, for the nogada; cow's milk, (if necessary), for the nogada

Preparation

1h 35 mins

Medium

Put the chiles over direct heat to burn the skin, be careful not to let them burn. Place them in a bag and let them sweat for 20 minutes, remove seeds, devein them, and set aside. For the filling, heat the lard, sauté the onion and chopped garlic, add the beef and pork meats, and cook for 5 minutes, add the almonds, raisins, acitrón, and let it cook a bit.