The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Chiles en Nogada

Advertisement

Ingredients

12 ounces pork shoulder, cut into 1 inch pieces

4 cups pork stock or water

3 tablespoons corn oil

2 roasted tomatoes, peeled and chopped

2 tablespoons chopped white onion

1 garlic clove, chopped

1 pound peaches, large dice, skin on

1 pound Washington Red Apples, large dice, skin on

1 pound Bosc Pears, large large dice, skin on

1 ripe plantain, large dice, skinned

⅓ cup raisins, whole

⅓ cup sliced almonds, toasted

3 tablespoons sugar

8 large poblano peppers, roasted, peeled and seeded carefully, stem attached

2 cups flour

1 tablespoon salt

Walnut Sauce (recipe follows)

Pomegranate seeds for garnish

Walnut Sauce

3 cups milk

4 cups walnuts

½ cup cinzano

8 ounces queso aneso

1 cup sugar

Directions

 

  1. Preheat oven to 325 degrees.
  2. Simmer meat in stock or water over low heat until soft, approximately 2 hours. Let pork cool, and then use forks to shred. Set aside.
  3. Heat corn oil in large saucepan, and add tomatoes, onion and garlic. Cook until liquid evaporates, and then add fruit, almonds, sugar and meat. Cook for about 10 minutes and then let cool.
  4. Stuff each pepper with pork mixture, being careful not to tear.
  5. Dredge peppers in flour seasoned with salt and sauté. Finish in oven for 20 minutes, turning, from time to time.
  6. Place peppers on serving platter. Pour chilled walnut sauce over top and garnish with pomegranate seeds. Serve with white rice if desired.

Walnut Sauce

 

Place all ingredients in blender and purée until smooth. Reserve in refrigerator.

Print Recipe