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morsels45 said

Chiles en nogada

Stuffed poblanos under a walnut cream, with pomegranate over the top.

Chiles en nogada
Photo: Jessica Toledo, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make chiles en nogada

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

For the season

120 minutes · serves 6 · Hard

What you need

  • 6 poblano chillies
  • 500g pork mince
  • 1 onion
  • 3 garlic cloves
  • 1 apple, 1 pear, 1 peach, diced
  • 60g raisins
  • 50g almonds
  • 1 tsp cinnamon
  • 200g walnuts, soaked and peeled
  • 250g queso fresco or cream cheese
  • 150ml milk
  • 1 pomegranate
  • Parsley

What you do

  1. 1Char the poblanos all over under a grill, sweat them in a covered bowl, then peel and slit them down one side, keeping the stalk. Take the seeds out through the slit.
  2. 2Picadillo: onion and garlic soft, pork browned, then the fruit, raisins, almonds and cinnamon. Cook 20 minutes until glossy and sweet-savoury. It must not be wet.
  3. 3Nogada: blend the peeled walnuts with the cheese and milk until completely smooth and pourable. Peeling the walnuts is what keeps it white and takes the bitterness out.
  4. 4Stuff the chillies generously and sit them on a plate.
  5. 5Sauce poured over cold, pomegranate and parsley on top — green, white and red, which is the whole idea.

Simplified

70 minutes · serves 4 · Medium

What you need

  • 4 poblanos
  • 400g pork mince
  • Apple and pear
  • Raisins, almonds, cinnamon
  • 150g walnuts
  • 200g cream cheese
  • Milk
  • Pomegranate

What you do

  1. 1Roast and peel the chillies, make the picadillo, stuff them.
  2. 2Blend walnuts, cream cheese and milk without peeling the walnuts — slightly darker, much less work.