Chiles en Nogada

Yields
8 servings

Recipe from chef Hugo Ortega of Hugo’s, Caracol and Backstreet Cafe in Houston, Texas

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

Preheat oven to 325 degrees. 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.
Heat corn oil in large saucepan, then add tomatoes, onion and garlic. Cook until liquid evaporates, then add fruit, almonds, sugar and meat. Cook for about 10 minutes and then let cool.
Stuff each pepper with pork mixture, being careful not to tear. Dredge peppers in flour seasoned with salt. Sauté in oil in a large pan, then finish in oven for 20 minutes, turning from time to time.
Place peppers on serving platter. Pour chilled walnut sauce over top and garnish with pomegranate seeds. Serve with white rice if desired.

For the walnut sauce: Place all ingredients in blender and purée until smooth. Reserve in refrigerator.