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Chiles en Nogada (Stuffed Poblanos in Walnut Sauce)

Chef LaLa says she loves the history behind this recipe. Chiles en nogada is a Mexican dish, whose name comes from the word nogal, meaning “walnut tree” in Spanish. The dish represents the Mexican flag: green chiles, white nut sauce and red pomegranate seeds.

 

 

A chef, nutritionist and owner of catering business, SAVOR!, in Los Angeles, Chef LaLa regularly doles out her savvy solutions for better living on national television shows including NBC’s TODAY, Martha Stewart, Dr. Oz, Univision and CNN en Español, and as an expert on America Now.


Ingredients
1/2
cup
chopped salt pork or bacon
5
cloves
garlic, minced
1/2
pound
lean ground beef
1/2
pound
pork
1/2
pound
veal
3/4
cup
dried finely chopped apricots
4
cups
finely chopped peaches
2
cups
peeled and chopped
1/2
ripe plantain or banana, chopped
1/2
cup
raisins
1
cup
pitted prunes, finely chopped
2
cups
chopped tomatoes
1/2
teaspoon
ground cloves
1/4
teaspoon
ground nutmeg
2
teaspoons
ground cinnamon
4
sprigs
fresh thyme
4
bay leaves
1
tablespoon
black pepper
1
cup
white wine
1/2
cup
dry sherry
2
teaspoons
salt
16
medium to large poblano chiles
2
cups
shelled walnuts
2
cups
raw slivered almonds
4
ounces
goat cheese
2
ounces
queso cotija
1
slice
white bread, crust removed
2
cups
half-and-half
1
tablespoon
sugar
1/4
teaspoon
ground cinnamon
1/4
cup
dry sherry
1/4
teaspoon
salt
*
pomegranate seeds (optional)
*
granny smith apples
Directions
Heat large skillet over medium-high heat. Add salt pork and brown.
Add garlic and cook 1 to 2 minutes.
Add beef, pork and veal. Cook, stirring occasionally to break up and separate meat.
Stir in apricots, peaches, apples, plantain, raisins, prunes and tomatoes.
Lower heat and cook for 20 minutes.
Add cloves, nutmeg, cinnamon, thyme, bay leaves, pepper, wine, sherry and salt.
Simmer for 1 hour.
Place chiles over high flame and sear until black but still firm.
Place chiles in plastic bag 10 minutes; peel. Make a slit on one side about three-fourths the length of the chile. Remove seeds and veins. Place on paper towels and wipe dry.
Stuff with filling and refrigerate until ready to serve.
Boil walnuts 5 to 8 minutes. Drain and peel skins.
Place walnuts, almonds, goat cheese, queso cotija, bread, half-and-half, sugar, cinnamon, sherry and salt in blender or food processor. Puree until smooth.
Refrigerate until ready to serve.
Place cold chiles on plate topped with walnut sauce. Garnish with pomegranate seeds.
Serve.

The base number of servings for this recipe is 16
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