Chiles en Nogada

Yield:
6 entree or 12 starter serving
Level:
Easy
Ingredients
  • 12 Poblano chiles, roasted and peeled
  • 1 cup ground veal
  • 1 cup ground pork (with 30 percent fat content)
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/4 cup vegetable oil
  • 1/2 medium onion, finely chopped
  • 1/2 cup almonds, chopped and toasted
  • 1/2 cup pine nuts, toasted
  • 2 cups chopped cactus
  • 1/2 cup raisins
  • 1 bunch epazote, chopped
  • 1 1/2 cups fresh walnuts, skinned
  • 1 cup milk
  • 1 cup cream
  • Seeds from two ripe pomegranates
  • 2 tablespoons fresh parsley, finely chopped
Directions
  • Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact.

  • Mix the veal and pork in a bowl. Add the salt and pepper.

  • In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done.

  • Remove the meat mixture from the heat and let cool.

  • Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce.

  • Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well.

  • Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.


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