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Discover the authentic recipe for Chiles en Nogada, a celebrated Mexican dish that tantalizes taste buds and celebrates tradition. Roasted poblano peppers are filled with a delectable mixture of meat, fruits, and spices. Drizzled with a creamy walnut sauce and adorned with vibrant pomegranate seeds, this dish embodies the perfect balance of savory and sweet flavors. Immerse yourself in the culinary richness of Mexico and prepare to be enchanted by the delightful combination of textures and tastes. This Chiles en Nogada recipe is a true treasure, inviting you to experience the heart and soul of Mexican cuisine.

Ingredients:

• 6 large poblano peppers
• 1 lb (450g) ground beef or pork
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 cup diced tomatoes
• 1/2 cup diced apple
• 1/4 cup raisins
• 1/4 cup chopped almonds
• Salt and pepper, to taste
• For the Walnut Sauce:
  • 1 cup walnuts, soaked in water overnight
  • 1/2 cup milk or heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
• For the Garnish:
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley or cilantro

Instructions:

1. Roast the Poblano Peppers:
   • Place the poblano peppers directly over an open flame or under the broiler until the skin is charred and blistered.
   • Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes.
   • Peel off the skin, make a small vertical slit on each pepper, and remove the seeds and membranes. Set aside.
2. Prepare the Filling:
   • In a skillet, cook the ground beef or pork over medium heat until browned and cooked through.
   • Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent.
   • Stir in the ground cinnamon, ground cloves, and ground cumin.
   • Add the diced tomatoes, diced apple, raisins, and chopped almonds. Mix well.
   • Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
3. Stuff the Poblano Peppers:
   • Take each roasted poblano pepper and fill it with the prepared filling mixture, pressing gently to ensure it fills the pepper evenly.
   • Close the slit of each pepper and secure with toothpicks if needed.
4. Prepare the Walnut Sauce:
   • Drain and rinse the soaked walnuts.
   • In a blender or food processor, combine the walnuts, milk or heavy cream, granulated sugar, and ground cinnamon.
   • Blend until you achieve a smooth and creamy consistency. Set aside.
5. Assemble and Serve:
   • Place the stuffed poblano peppers on a serving platter.
   • Drizzle the walnut sauce generously over the peppers.
   • Sprinkle pomegranate seeds and chopped fresh parsley or cilantro on top as garnish.
   • Chiles en Nogada can be served at room temperature or chilled. Enjoy this festive delight and savor the flavors of Mexico!

Note: Remember to remove the toothpicks before serving.

Enjoy your homemade authentic Chiles en Nogada!