Chiles en Nogada - Chiles in Walnut Sauce

By á-173986

Chiles en nogada (Chiles in Walnut Sauce) is a dish often served on Mexican Independence Day, 16th of September but can be enjoyed year round!

Ingredients

• FILLING:
• 12 poblano chiles, roasted, seeded, and deveined
• Flour
• 6 eggs, separated
• 1 teaspoon salt
• Corn oil
• 3 pomegranates, seeded
• Parsley
• 2 pounds ground pork (1kg)
• 1 onion, quartered
• 2 garlic cloves
• 8 tablespoons butter (125g or 1 stick)
• 1 medium onion, chopped
• 4 cups tomato puree (1 L)
• 1 apple, peeled and finely chopped
• 2 peaches, peeled and finely chopped
• 2 plantains, peeled and finely chopped
• 1/4 cup candied citron, finely chopped (60g)
• 1/4 cup raisins (30g)
• 1/2 cup blanched almonds, coarsely chopped (70g)
• 1 tablespoon sugar
• Salt and pepper
• Walnut sauce
• 2 cups walnut halves (225g)
• 1/2 cup blanched almonds (70g)
• 1 cup queso fresco (or feta cheese) (125g)
• 1/2 cup half-and–half (125ml)
• 1/4 cup sherry (60ml)
• 1 tablespoon sugar
• 1 teaspoon salt

Details

Servings 12
Adapted from learnnc.org

Preparation

Step 1

To make the filling, place the pork, quartered onion, and garlic in a saucepan. Cover with water and boil for 20 minutes. Drain and set aside, discarding the onion and garlic.

Heat the butter in a large skillet and sauté the chopped onion for about 4 minutes, until translucent. Add the tomato puree and cook for 10 minutes, stirring occasionally. Add the meat, fruit, citron, raisins, almonds, sugar, and salt and pepper to taste. Cook over medium heat for about 10 minutes.

To make the walnut sauce, purée all the ingredients. If the sauce is too thick, add more half-and-half.

Rinse the chiles and pat them dry. Spoon some of the filling inside each one, being careful not to overstuff. Spread the flour on a plate and turn each chile in the flour to coat lightly. Beat the egg whites until stiff. Beat the egg yolks with the salt. Gently fold the yolks and the whites together to make a batter. Dip the chiles into the batter to cover completely.

Heat about 1/2 inch of oil in a heavy skillet. Fry the chiles, one or two at a time, until lightly browned. Drain on brown paper.

The chiles can be served cold or at room temperature. Dip the chiles in the walnut sauce until completely covered. Arrange the chiles on a platter. Cover with a little more sauce, if needed. Sprinkle with pomegranate seeds and sprigs of parsley.