Chiles en Nogada

Ingredients

• 2 large Poblano chiles
• 200 g Ground pork
• 1 small, diced Apple
• 1 small, diced Pear
• 1/2 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 1 medium, chopped Tomato
• 2 tbsp Raisins
• 2 tbsp Slivered almonds
• 1/4 tsp Cinnamon
• 2 large, separated Eggs
• 1/4 cup Flour
• 1/2 cup Vegetable oil
• 1 cup Walnuts
• 60 g Cream cheese
• 1/2 cup Milk
• 1 tbsp Sugar
• 1/4 cup Pomegranate seeds
• 1 tbsp, chopped Fresh parsley(optional)
• to taste Salt

Instructions

1. 1

   Roast the poblano chiles directly over a flame or under the broiler until the skin is blackened and blistered, about 10 minutes, turning often. Place in a bowl, cover with plastic wrap, and steam for 10 minutes. Peel off the skins, make a lengthwise slit, and carefully remove the seeds, keeping the chiles intact.

2. 2

   Make the picadillo: heat 1 tbsp oil in a skillet over medium heat. Sauté the onion and garlic for 3 minutes, add the ground pork, and cook until browned, about 8 minutes. Stir in the tomato, apple, pear, raisins, almonds, cinnamon, and salt. Simmer over low heat for 15 minutes until the fruit softens and the mixture thickens.

3. 3

   Make the nogada sauce: soak the walnuts in milk for 10 minutes to soften. Blend with the cream cheese, sugar, and a pinch of salt until smooth and creamy. Refrigerate until serving.

4. 4

   Stuff each poblano with the picadillo filling, being careful not to overfill. Close the slit and secure with a toothpick if needed.

5. 5

   Beat the egg whites to stiff peaks, then whisk in the yolks one at a time. Dust each chile lightly with flour, dip in the egg batter, and fry in hot oil (about 180°C / 350°F) for 2-3 minutes per side until golden. Drain on paper towels.

6. 6

   Plate the chiles warm, generously drape with the chilled nogada sauce, and garnish with pomegranate seeds and chopped parsley. Serve immediately.