“Chiles en Nogada” (Chiles in Walnut Sauce) is a wonderful dish consisting of a green stuffed Poblano chile, white walnut sauce and red pomegranate (the colors of the Mexican flag).
This dish is a Mexican Independence day favorite.
6 large green Poblano chiles, for stuffing
3/4 cup crema or sour cream
1/2 teaspoon sugar
1/4 cup evaporated milk
1/2 cup finely chopped walnuts
1 pomegranate, seeds separated
1/2 lb ground pork or beef
3 garlic cloves
1/4 of an onion, peeled and diced
1 tablespoon lard or vegetable oil
1 apple, peeled, cored and seeded, coarsely chopped
2 tablespoons unsalted almonds, chopped
1/4 teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon cumin
1 bunch fresh parsley, coarsely chopped
2 tablespoons raisins, softened in warm water
Roast the chiles and remove the skins and seeds.Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown.
Stuff the chiles with equal portions of the stuffing. Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.
Some people prefer to cook them with cream cheese and sherry (instead of walnut sauce); though let’s look again: Chiles en Nogada were invented in Mexico in 1821, while cream cheese wasn’t invented until 1872 in New York.
It is a fact that traditions do change over time, and change isn’t always a bad thing. Chiles en Nogada original recipe is old and artistic, and its tradition and crasftsmanship are remarkable.
But sometimes we just want to eat something nice and not spend 12 hours cooking it.
Sometimes you want a fast burger, not a slowly marinated steak. This recipe serves nicely when you just want it now, or when you simply don’t have the time. But definitely try the original recipe as well so you can see what it really is about!