Chiles en Nogada

Chile en Nogada comes from Puebla to your table celebrating the freedom of Mexico.  This refined Mexican dish was created by the nuns from Puebla to celebrate the independence of Mexico.  The characteristic of this dish is that it has the three colors of the Mexican flag: white for religion, green for independence, and red for union.

Ingredients:

5 Chiles Poblanos, burned, seeded and skinned

20 gr pork fat (or vegetable oil)

1 garlic clove

50 gr chopped onion

225 gr pork lion, cooked and cut in cubes

1 tomato, without skin, chopped

2 cinnamon stalks

30 gr raisins

50 gr almonds (1)

100 gr Acitron, cut in cubes

1 peach, cut in cubes

1 pear, cut in cubes

150 gr castilla nuts, skinned

150 ml milk

30 gr fresh white cheese

150 gr almonds (2)

25 ml sour cream

100 gr sweet jerez

Salt & Pepper

1 granada

Parsley

Preparation:

1. Burn the chiles and place in a plastic bag to sweat so the skin begins to peel off. Remove the seeds and place in a cold, salty water.
2. Fry garlic and onion till soft. Add the cooked and finely chopped meat, the tomato, and cinnamon.  Add salt and pepper for taste and let it fry till all the juices are out.
3. Add the fruits (acitron, peach, pear, raisins, and almonds (1)), cover and let it simmer for a few more minutes. Set aside and let it cool before filling the chiles.
4. Soak the castilla nuts in 1/2 of the milk. In a mixer, mix them with the cheese, almonds (2), sour cream, and the rest of the milk. Add jerez and a pinch of sugar.  The sauce should have thick consistency.
5. Fill the chiles with the meat and fruit mixture, cover with the sauce, and decorate with chopped parsley and granada.