Chiles En Nogada

Preparing the Poblano Peppers

Preheat your oven to 400°F (200°C).

Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skins are blistered and charred.

Remove the peppers from the oven and place them in a sealed plastic bag or cover them with a clean towel. Let them steam for about 10 minutes.

Peel off the charred skins, cut a slit down the side of each pepper, and carefully remove the seeds and membranes. Set aside.

Preparing the Filling

In a large skillet, heat vegetable oil over medium heat.

Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.

Add the ground pork or beef and cook until browned. Drain any excess fat.

Stir in the chopped tomatoes, raisins, chopped almonds, diced apple, pear, and peach.

Season with ground cinnamon, salt, and pepper.

Cook for about 10-15 minutes, stirring occasionally, until the filling is well combined and the flavors have melded together.

Stir in the chopped cilantro and remove from heat.

Preparing the Nogada Sauce

In a blender, combine the soaked and peeled walnuts, Mexican crema or sour cream, milk, crumbled fresh cheese, sugar, and ground cinnamon.

Blend until smooth and creamy. If the sauce is too thick, add more milk to reach the desired consistency.

Assembling the Chiles en Nogada

Carefully stuff each roasted poblano pepper with the prepared filling.

Place the stuffed peppers on a serving platter.

Serving

Pour the nogada sauce generously over the stuffed peppers.

Garnish with pomegranate seeds and chopped fresh parsley.