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Chiles en Nogada
A recipe for chiles stuffed with pork and fruit

This recipe can be found at El Restaurante.

Recipe courtesy of Coast Packing; from http://www.thekitchn.com/guest-post-from-gabriela-of-g-127250

Makes 12 chiles

12 poblano chiles

The Picadillo:

2 lbs. boneless pork butt

1 tablespoon lard

2 cinnamon sticks

1 teaspoon cloves

1 teaspoon all-spice

2 small white onions chopped

3 tomatoes

1 green apple

1 ripe yellow plantain

2 firm yellow peaches

1/2 cup golden raisins

1/4 cup Jerez Sherry Fino

zest of one lemon

6 tablespoons unsalted butter

1 teaspoon salt

1 teaspoon sugar

The Nogada Sauce:

1 cup milk

1 cup walnuts

1/2 cup queso fresco

2 tablespoons Jerez Sherry Fino

The Capeado (optional):

10 eggs, separated

1/4 cup flour

The garnish:

1 pomegranate, seeded

3 sprigs flat leaf parsley

The Chiles and Picadillo: Preheat the oven to 300°F. Place 1 tablespoon lard in a oven-proof skillet, and heat on medium-high until rippling. Add the cinnamon, cloves and all-spice, toasting for 1 minute. Add the pork roast and sear on all sides until golden brown, about 3 minutes per side. Add 2 cups water and one white onion chopped and simmer for 5 minutes. Put into the preheated oven for 1 hour. Remove from oven and let rest for 30 minutes. Cut pork into a quarter-inch dice. Set aside.  Meanwhile, chop all the apple, peaches and plantain into a quarter-inch dice. Soak the golden raisins in the sherry. Set aside.

Roast the poblano chiles on an open flame or under the broiler until blistered and blackened — 3 minutes per side if over a flame, 5 minutes per side if under a broiler. Tightly wrap the chiles in a clean dry towel and let them “sweat” for 15 minutes. When chiles are cool enough to handle, gently remove blistered skin. Cut a slit in the side of the chile and carefully remove seeds.

Roast the tomatoes on a cast-iron comal or under the broiler until blishered and blackened and so flesh yields to touch. Peel off the skin, core and puree in a blender. Set aside.

In a large skillet, on medium-high heat melt butter. Add the chopped pork. Cook until golden brown, about 3 minutes, stirring occasionally. Then add the remaining onion. Cook until the onions are translucent, about 3 more minutes. Add the chopped apple, peaches, plantains, lemon zest and rasins and continue to cook for 5 minutes. Finally add the tomato puree, salt to taste and simmer on low for 15 minutes, stirring occasionally. Taste and adjust seasonings.  Stuff each chile with about 1/4 cup picadillo filling, so the chiles are full but not bursting at the seams.

The Sauce:  Soak the walnuts in the milk overnight. Place the walnuts, milk, sherry, queso fresco, salt and sugar in a blender and blend until a smooth, slightly thick sauce forms. If you prefer a thin sauce add more milk.

The Capeado (optional): Let eggs come to room temperature. Meanwhile, lightly coat each stuffed chile with flour. Separate yolks and whites. In a clean bowl or blender beat egg whites until very fluffy. Gently fold the yolk into the whites. Heat a pan with 1/4 cup vegetable oil or lard until rippling. Dip each floured chile in to the batter and place in hot oil, cook on each side until golden brown, about 1 minute per side. Drain on paper towels.

To Garnish and Serve: Place the chiles on a platter and pour the nogada sauce over them. Sprinkle with pomegranate seeds and parsley for garnish. Savor!