Chiles en Nogada — Stuffed poblanos with walnut cream sauce and pomegranate seeds

A patriotic dish from Puebla representing the colors of the Mexican flag -- green poblano, white walnut sauce, red pomegranate -- chiles en nogada is traditionally served in late summer and early fall when fresh walnuts and pomegranates are in season. The sweet-savory picadillo filling against the cool, creamy nogada sauce makes it one of Mexico's most refined dishes.

Serves: 6 | Prep: 45 min | Cook: 40 min

Ingredients

For the chiles:

• 6 fresh poblano peppers

For the picadillo filling:

• 1 lb ground pork
• 1 medium white onion, finely diced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 ripe plantain or pear, peeled and diced
• 1 medium apple, peeled and diced
• 1/4 cup raisins
• 1/4 cup blanched almonds, chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Salt and pepper to taste
• 2 tbsp vegetable oil

For the nogada (walnut sauce):

• 1 cup raw walnuts, soaked in milk for 4 hours (or overnight)
• 1/2 cup whole milk
• 4 oz fresh goat cheese or cream cheese
• 1 tbsp sugar
• 1/4 tsp ground cinnamon
• Pinch of salt

For garnish:

• Seeds from 1 pomegranate
• Fresh flat-leaf parsley leaves

Instructions

1. Roast and peel the poblanos: Char poblanos directly over a gas flame or under a broiler, turning frequently, until the skin is blackened all over. Place in a plastic bag or covered bowl for 10 minutes to steam. Peel off the charred skin, make a small slit down one side, and carefully remove seeds and membranes. Keep the peppers whole.
2. Make the picadillo: Heat 2 tbsp oil in a large skillet. Saute onion until translucent, 5 minutes. Add garlic and cook 1 minute. Add 1 lb ground pork, breaking it up, and cook until browned, 8 minutes. Stir in diced tomatoes, plantain, apple, raisins, almonds, cinnamon, and cloves. Cook 10-12 minutes until fruit softens and liquid reduces. Season with salt and pepper.
3. Prepare the nogada: Drain the soaked walnuts. Blend with 1/2 cup milk, goat cheese, sugar, cinnamon, and a pinch of salt until smooth and pourable. If too thick, add a splash more milk.
4. Stuff and serve: Gently fill each roasted poblano with the picadillo mixture. Arrange on a platter, spoon the cold nogada sauce generously over each chile, and scatter pomegranate seeds and parsley leaves on top. Serve at room temperature.

Tips

• The nogada sauce is served cold or at room temperature, never heated
• Fresh walnuts (available late summer) produce the best flavor; soaking removes bitterness
• This dish is best served immediately after assembly since the sauce does not hold well overnight