Chiles En Nogada (Poblanos In Walnut Sauce)

Recipe Ingredients

10		Chiles poblanos - peeled and deveined*
		Stuffing
1 lb	454g / 16oz	Pork grounded
1 lb	454g / 16oz	Beef grounded
1 lb	454g / 16oz	Onion (medium)
1 cup	62g / 2.2oz	Red tomato pure
2		Garlic cloves
		Salt and pepper
1/2 cup	73g / 2.6oz	Candied citron, chopped**
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	46g / 1.6oz	Almonds chopped
1/2 cup	118ml	Pine nuts
1 cup	237ml	Fresh fruits: apple, pear, apricots, cut in little cubes
		Sauce
2 cups	125g / 4.4oz	Walnut meat, chopped
1 1/2 cups	355ml	Cream - (the best cream)
1/4		Cream cheese
1/2 cup	118ml	Milk - up to 3/4
		Sugar
		Cinnamon powder
		Salt
		Garnish
		Red pomegranate
		Parsley leaves

Recipe Instructions

*The size have to be large, if you cannot get large chiles you can use little ones, but need to buy more, is difficult to make the exactly amount of chiles and stuffing.

**acitron: a citron dried and made into sweetmeat, candied lemon.

Prepare the stuffing: In a sauce pan put vegetable oil, in the blender make a puree with onion and garlic, add to the vegetable oil when it is hot, let the onion fry until be brown. Add the meat, let cook until the meat loose all the water and looks a little brown, add the red tomato puree, add salt and pepper and let it boil, add the fruits chopped and let cook until will be dry. Let cool.

Sauce: Mix all in the blender until be soft and have a sauce consistency, try and season with salt and cinnamon, this sauce will be cold over the stuffing chiles.

Serve: Fill all the chiles with the meat, there are two ways for to serve:

1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the chiles with this mix and put them to fry in some vegetable oil. let cool and cover with the white sauce, adorn with the pomegranate and some little parsley leaves.

2.-Without using the eggs and oil, I prefer in this way, just after fill them put over the white sauce and adorn with the pomegranate and some little parsley leaves.

Source:
Patricia Wriedt - Mexico City

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