Name: Easy Chiles en Nogada
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 12 Poblano chiles, deveined and peeled; 1 kilo pork, ground; 2 garlic; 1/2 onions, finely chopped; 8 grains pepper; 5 cloves; 1 cinnamon stick; 3 tablespoons raisins; 2 tablespoons almonds, sliced; 1 cup pear, diced; 1/4 cups peach, diced; 2 tomatoes, diced; 1 leaf bay; 25 walnuts, for the nogada; 1 cup cow's milk, the necessary to cover the walnuts; 1/2 cups white bread, without edges and in cubes; 125 grams queso fresco; 1 1/2 cups whipping cream; 1/2 cups sugar; 1 pinch cinnamon powder; 2 cups pomegranate; parsley, chopped

Preparation

Medium

Roast the chiles over direct heat, making sure they don’t burn 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 briefly, salt, and bay leaf, cover and cook for 3 minutes. Dry them and set aside.