Chiles en Nogada

Stuffed Peppers in Walnut Sauce

History of Chiles en Nogada

Agustin de Iturbide was a military commander who fought in Mexico's War of Independence and later went on to become Emperor of Mexico from 1822 to 1823. In August of 1821, he signed the Treaty of Cordoba, which granted Mexico its independence from Spain. The treaty was signed in the town of Veracruz on Mexico's east coast, and after signing the treaty, Iturbide traveled to Mexico City. Stopping on the way in Puebla, the townspeople decided to hold a feast to celebrate the country's independence from Spain, and to honor Agustin de Iturbide on his saints' day (the feast day of Saint Augustine of Hippo falls on August 28).

The Augustinian nuns of Santa Monica convent wanted to prepare a special dish using local ingredients that were in season. They came up with the Chiles en Nogada, which means chile in walnut sauce.

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Ingredients:

• 12 chile poblanos

• 3 roma tomatoes

• 2 tablespoons olive oil

• ½ white onion, finely chopped

• 3 cloves of garlic

• 1 pound ground pork

• 1/4 tablespoon salt

• ¼ teaspoon ground pepper

• ½ tablespoon dried oregano

• ½ tablespoon ground cloves

• ½ tablespoon ground cinnamon

• ½ tablespoon ground nutmeg

• ½ tablespoon dried thyme

• 1 tablespoon white vinegar

• 4 firm peaches, peeled and chopped

• 2 gala or golden delicious apples, peeled and chopped

• 2 Bartlett pears, peeled and chopped

• 1 ounce white cooking wine

• ¼ cup fresh parsley, chopped

• ½ cup raisins

• 1/2 cup blanched almonds, chopped
   

NOGADA (WALNUT SAUCE):

• ¼ cup milk, plus more if needed

• 1/2 cup crema Mexicana

• 1 ounce white cooking wine

• 4 ounces cream cheese, softened

• 1/4 cup goat cheese, softened

• 1 cup shelled walnuts

• 2 tablespoons granulated sugar

GARNISHES:

• Pomegranate seeds

• Fresh parsley

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Directions: 

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1. Preheat broiler.

2. Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.

3. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.

4. Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.

5. Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop.

6. In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes add garlic and continue to cook for another minute.

7. Add ground pork and add all spices and vinegar.

8. After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches, apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit.

9. Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.

10. While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend.

11. Assemble poblanos by stuffing with filling.

12. Pour cream sauce over the poblanos and ganish with pomegranate seeds and chopped parsley.

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https://www.tripsavvy.com/chiles-en-nogada-1588803

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