12904 Serves 8 Wed Aug 06 08:10:36 -0700 2008 Wed Feb 04 08:53:00 -0800 2009 Licensed http://www.chow.com/recipes/12904 Wed, 04 Feb 2009 16:53:00 GMT This famous dish is said to have been developed by the residents of Puebla to honor General Don Augustín de Iturbide at a celebratory banquet held in August 1821, after the signing of the Treaty of Córdoba. All of the dishes served at the banquet featured the colors of the Mexican flag (green chiles, white sauce, and red pomegranate seeds). Still a popular dish, chiles en nogada is often served in August when walnuts and pomegranates come into season.

]]>

Cover the walnuts with boiling water and allow them to soak for 5 to 10 minutes, testing the nuts after 5 minutes and using the additional time if it is difficult to remove the skins. Peel the thin papery skins off the walnuts by rubbing them in a kitchen towel or with a paring knife. Cover the skinned walnuts with cold water and soak them overnight.

Slit the prepared poblano chiles down 1 side to remove the seeds and ribs with a spoon. This slit will be used for stuffing the chiles.

Heat the butter or lard in a nonstick skillet, add the bruised garlic, and cook for 1 or 2 minutes. Remove the garlic cloves, then add the minced garlic and onion.

Sauté until translucent, then add the ground pork and sauté until lightly browned.

Add the almonds, raisins, citron, pear, peach, and tomatoes, stirring well to combine. Cook over moderate heat for 20 to 25 minutes, or until the mixture begins to thicken slightly.

Add the cinnamon, cloves, nutmeg, bay leaves, thyme, pepper, and wine. Season with salt and simmer for 45 minutes, or until the mixture thickens, stirring occasionally. Remove the bay leaves and allow to cool.

Place the prepared walnuts and the sauce ingredients in a blender or food processor. Blend or process to a smooth sauce. If too thin add a small piece of trimmed white bread and process. Refrigerate for at least 3 hours. The sauce should be cold for service.

Gently stuff the chiles with the picadillo mixture before service. (Stuffing the chiles can be done up to 2 hours in advance.)

Place the stuffed chiles in a 250°F [120°C] oven for 10 minutes to warm them through.

Place a stuffed chile on a plate, slit side down. Top with the cold walnut cream sauce, leaving part of the dark green chile exposed. Sprinkle pomegranate seeds liberally over the top and garnish with cilantro or parsley leaves.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1½ cups [360 mL] walnut halves, soaked overnight (see Advance Preparation)

]]> 8 medium poblano chiles, roasted, peeled, and left whole

]]> ¼ cup [60 mL] butter or lard

]]> 4 garlic cloves, bruised

]]> 3 garlic cloves, minced

]]> 1 large onion, diced

]]> 1½ pounds [675 g] lean pork, ground

]]> ¼ cup [60 mL] blanched and slivered almonds

]]> ¼ cup [60 mL] raisins

]]> 3 tablespoons [45 mL] candied citron, chopped

]]> 1 pear, peeled, cored, and diced

]]> 1 peach, peeled, pitted, and diced

]]> 2 medium tomatoes, diced

]]> 1 teaspoon [5 mL] cinnamon

]]> ¼ teaspoon [1 mL] ground cloves

]]> ⅛ teaspoon [0.5 mL] grated nutmeg

]]> 2 bay leaves

]]> 1 large pinch of dried thyme

]]> 1 tablespoon [15 mL] black pepper

]]> ½ cup [120 mL] dry white wine

]]> Salt to taste

]]> ½ cup [120 mL] blanched almonds, chopped

]]> 4 ounces [110 g] cream cheese

]]> 4 ounces [110 g] goat cheese

]]> 1 cup [240 mL] half-and-half

]]> 1 cup [240 mL] heavy cream

]]> 1 tablespoon [15 mL] grated onion

]]> 1 scant teaspoon [4 mL] ground cinnamon

]]> 1 tablespoon [15 mL] dry sherry

]]> 1 teaspoon [5 mL] salt

]]> 1 teaspoon [5 mL] sugar

]]> Seeds from 2 small or 1 large pomegranate

]]> Cilantro or flat-leaf parsley leaves for garnish

]]>