Chiles En Nogada

Recipe Ingredients

		Picadillo Filling
1 lb	454g / 16oz	Top sirloin beef - fat trimmed
2 lbs	908g / 32oz	Boneless pork loin - fat trimmed
6 tablespoons	90ml	Olive oil
1 1/2 cups	93g / 3.3oz	Finely-chopped white onions
2 tablespoons	30ml	Finely-chopped garlic
1 cup	237ml	Dry sherry
1 1/2 cups	93g / 3.3oz	Chopped tomatoes
1/2 cup	118ml	Prunes - thinly sliced
1/2 cup	118ml	Dried apricots - thinly sliced
1/2 cup	46g / 1.6oz	Dried cranberries
2 tablespoons	30ml	Finely-chopped fresh oregano
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
3 tablespoons	45ml	Honey
3/4 teaspoon	3.8ml	Salt
		Walnut Sauce
4 tablespoons	60ml	Butter
1/4 cup	15g / 0.5oz	Chopped white onion
6 tablespoons	90ml	Minced garlic
1/2 cup	118ml	Sherry
1 cup	237ml	Walnuts - toasted
1/2 cup	46g / 1.6oz	Slivered almonds - toasted
2 oz	56g	Goat cheese
2 tablespoons	30ml	Sour cream
3 cups	711ml	Heavy whipping cream
1 1/2 cups	355ml	Milk
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Salt
		Assembly
10		Poblano chiles (large)
		Picadillo Filling - (listed above)
2 1/4 cups	328g / 11oz	Shredded Manchego cheese
		Walnut Sauce - (listed above)
1 cup	110g / 3.9oz	Pomegranate seeds

Recipe Instructions

Picadillo Filling: Place the beef and pork in a food processor and pulse until the meat is coarsely ground. (Or finely chop it by hand with a sharp knife.)

Heat the oil in a large skillet. Add the onions and garlic and cook until light brown, about 15 minutes. Remove the pan from the heat and add the sherry. Raise the heat to medium-high, return the pan to the heat, and simmer for 3 minutes, or until reduced by three-fourths. Add the beef and pork and cook until almost cooked through, about 7 minutes. Add the tomatoes, prunes, apricots, cranberries, oregano, cinnamon, cloves, honey and salt and cook for 5 minutes.

Walnut Sauce: Melt the butter in a medium saucepan. Add the onion and garlic and saute until tender, about 2 minutes. Add the sherry and cook for 3 to 4 minutes to reduce slightly. Add the walnuts, almonds, goat cheese, sour cream, whipping cream, milk, cinnamon and salt and cook for 30 minutes over low heat, stirring often.

Puree the sauce in a blender (in batches, if necessary), then strain through a fine sieve, discarding the solids. Taste and adjust the seasoning. The sauce should be the consistency of thick cream.

Assembly: Preheat the oven to 350 degrees. Roast the chiles, then peel them, but leave the stems attached. Make a small cut in each chile and remove the seeds. Fill each chile with about three-fourths of a cup of the picadillo filling and one-fourth cup of the shredded cheese. Place the filled chiles on a baking sheet and warm in the oven for about 7 minutes.

Spoon about a half-cup of the walnut sauce onto each plate. Place one chile in the center of the plate and pour a little more sauce over the top. Garnish with the pomegranate seeds. Serve hot.

This recipe yields 10 servings.

Each serving: 985 calories; 44 grams protein; 40 grams carbohydrates; 8 grams fiber; 73 grams fat; 32 grams saturated fat; 218 mg. cholesterol; 686 mg. sodium.

Source:
The Los Angeles Times, 09-10-2003

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