Recipe

Chiles En Nogada Recipe

	Charliex / All my dishes 3 months, 2 weeks ago Traditional Mexican dish using the colours of the flag and served during the autumn months as a main dish. This is still a work in progress, so please feel free to make suggestions... The chiles are traditionally covered in a light batter, but my family prefer them without.... More Prep:60m Cook:20m Servings:6	Charliex
	traditional mexican tricky fruity

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Ingredients

For the Chiles

6 Chiles Poblanos

1 tablespoon white vinegar

seeds of one pomegranate

500g ground pork

1/4 onion (in a chunk)

5 cloves of garlic (2 crushed, 3 whole)

salt

2 tbsp vegetable oil

1/2 onion (finely chopped)

2 cups tomatoes (peeled and finely chopped)

4 tbsp parsley (very finely chopped)

1 apple (peeled and chopped)

1 pear (peeled and chopped)

1 peach (peeled and chopped)

1/4 small pinapple (peeled and chopped into small chunks)

1/3 cup raisins (I like a mix of white and black)

1/3 cup almond flakes

For the sauce

1 cup walnut halves

1 1/2 cups milk

1 cup sour cream

150g queso fresco

2 tbsp sugar

Directions

This is time consuming and I would definitely advise you to make the sauce the day before... I had trouble estimating prep time - sorry.

MAKING THE SAUCE

Put the walnut halves in boiling water and leave to soak for 5 minutes or so - then peel them and cover them with a cup of milk and leave them to soak (preferably overnight, but a few hours will do)

Drain the nuts and puree them in blender with sour cream, 1/2 cup of milk, sugar and queso fresco.

MAKING THE MEAT FILLING

Place ground pork (as a lump) into 4 cups of water with 1/4 onion and 3 whole cloves of garlic. bring to the boil and then cook covered, on a low heat for 30/40 minutes.

Meanwhile, fry the onion and crushed garlic in the oil until they are soft and transparent.

Add tomatoes and parsley and fry for a further 5/6 minutes.

Add the chopped fruit, raisins and almonds and cook for a further 5 minutes. Set aside until pork is ready.

Drain pork (save 1/2 cup of stock) and add to the fruit mixture with the stock. Add salt and black pepper according to taste and cook for 10 minutes (or until the fruit is cooked through).

PREPARING THE CHILES

You need to roast and peel the chiles (I do this by placing them in the flame of the stovetop and turning occasionally until they are blackened and then scraping the skin with a knife - it is a little time consuming, but make sure you clean them as much as possible)

Make a slit in the length of each chile and pull out all seeds and membranes. Place them in a shallow dish, cover with water and vinegar and leave for 30/40 minutes (this helps to stop the heat of the chili from being too overpowering)

Drain chiles thoroughly and then use a tbsp to place meat filling inside each one.

Place on a baking tray with 4 tbsp boiled water and cook at a medium heat for approx 40 minutes - until chiles are tender.

Heat through the sauce and pour over the chiles. Sprinkle the seeds of the pomegranate over the whole of the chile.

Serve. (I like to serve with rice and fried plaintain)

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