Chiles en Nogada was developed by nuns in Pueblo, Mexico, in the 1820s for a dinner celebrating the end of Spanish rule. To commemorate the occasion, the dish was developed using red, white and green ingredients, all of the colors included in the newly designed Mexican flag.
Yield: 8 servings
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
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, 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.
- Stuff each pepper with pork mixture, being careful not to tear.
- Dredge peppers in flour seasoned with salt and sauté. 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.
Place all ingredients in blender and purée until smooth. Reserve in refrigerator.