Chiles en Nogada

Ingredients14

• poblano chiles6
• ground pork500 g
• white onion1
• garlic2 cloves
• tomato2
• apple1
• pear1
• peach1
• raisins60 g
• blanched almonds40 g
• shelled walnuts150 g
• queso fresco100 g
• Mexican crema200 ml
• pomegranate seeds80 g

Method

1. Roast the poblanos over a flame or under a broiler until the skins blister, then sweat them in a covered bowl, peel, slit lengthwise, and remove the seeds without tearing the chiles.
2. Finely chop the onion, garlic, peeled tomato, and peeled fruits; chop the almonds.
3. Cook the onion and garlic in a little oil, add the pork, and brown it; stir in the tomato, fruits, raisins, and almonds and simmer until the picadillo is thick and moist, then season with salt.
4. Fill each chile with the picadillo and close the slit so the filling stays inside.
5. Blend the walnuts, crumbled queso fresco, and crema with a pinch of salt until smooth, adding a splash of milk if the nogada is too thick.
6. Set the chiles on a platter, cover them with the walnut sauce, and finish with pomegranate seeds and a little chopped parsley.