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Chiles En Nogada (Chiles In Walnut Sauce) Recipe - Cooking Index

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Chiles En Nogada (Chiles In Walnut Sauce)

Cuisine: Mexican
Type: Pork
Serves: 6 people

Recipe Ingredients

6   Chiles poblanos
1   Italian parsley
  Seeds of one small pomegranate
  Picadillo
3 lbs 1362g / 48ozBoneless pork
1/2   Onion - sliced
2   Garlic - peeled
1 tablespoon 15mlSalt
6 tablespoons 90mlLard or the fat from the broth
1/2 tablespoon 7.5mlOnion - finely chopped (medium)
3   Garlic - peeled and chopped
8   Peppercorns
5   Whole cloves
1   Cinnamon
3 tablespoons 45mlRaisins
2 tablespoons 30mlAlmonds - blanched & slivered
2 tablespoons 30mlAcitron or candied fruit - chopped
2 teaspoons 10mlSalt
1 1/4 lbs 567g / 20ozTomatoes - peeled and seeded
1   Pear - peeled and chopped
1   Peach - peeled and chopped
  Nogada (walnut Sauce)
25   Fresh walnuts - shelled
1   White bread - without crust
1/4 lb 113g / 4ozFarmer cheese
1 1/2 cups 355mlThick sour cream - see recipe
1/2 teaspoon 2.5mlSalt --
1 teaspoon 5mlPinch powdered cinnamon (large)

Recipe Instructions

This is one of the famous dishes of Mexico: large, dark green chiles poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and the large-leafed Italian parsley.

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's saint's day, August 28 in 1821. He and his followers had led he final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the colors of the Mexican flag; in this dish were the green chiles, the white sauce, and the red pomegranate seeds.

It is almost worth a special journey to Mexico City or, better still, to Puebla toward the end of August. By then it is well on in the rainy season, and the fresh crop of walnuts will have been gathered. The peasants come in from the country with them, and you can see them sitting on the sidewalks at every street corner selling little piles of a dozen

Source:
The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

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