Chiles en Nogada

Ingredients

Fresh parsley

a handful for garnish

Pomegranate seeds

1/2 cup

Sugar

1 tablespoon

Cream cheese

1 cup

Milk

1/2 cup

Walnuts

1 cup, shelled

Salt and pepper

to taste

Cloves

1/4 teaspoon, ground

Cinnamon

1/2 teaspoon, ground

Almonds

1/4 cup, chopped

Raisins

1/4 cup

Peach

1, peeled and diced

Pear

1, peeled and diced

Apple

1, peeled and diced

Garlic

2 cloves, minced

Onion

1, finely chopped

Ground pork

1/2 pound

Ground beef

1/2 pound

Poblano peppers

6

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the poblano peppers over an open flame or under the broiler until the skin is charred, turning them occasionally for even roasting. Once roasted, place them in a plastic bag for about 10 minutes. This process will make the skin easier to peel off.
3. While the peppers are cooling, heat a skillet over medium heat. Add the ground beef and pork, cooking until browned. Add in the minced garlic and chopped onion, stirring until the onion becomes translucent.
4. To the skillet, add diced apple, pear, peach, raisins, chopped almonds, ground cinnamon, ground cloves, and season with salt and pepper. Stir well and cook for about 5 minutes.
5. Peel the skin off the cooled poblano peppers, make a small slit down one side and carefully remove the seeds and membranes. Stuff each pepper with the meat and fruit mixture, then arrange them in a baking dish.
6. In a blender or food processor, combine the shelled walnuts, milk, cream cheese, and sugar. Blend until you achieve a smooth, creamy consistency. This will be your nogada (walnut sauce).
7. Pour the walnut sauce over the stuffed peppers, making sure they are well-covered.
8. Bake for about 20-25 minutes, until the sauce becomes bubbly and slightly browned on top.
9. Serve the Chiles en Nogada garnished with pomegranate seeds and fresh parsley. Enjoy this festive dish warm, and savor the delightful contrast of flavors!