This truly unique and delicious dish is available only from July to September.
Chilies en Nogada is a variation of Chilies Rellenos and stems from the Mexican State of Puebla. The initial preparation of the chilies is similar to both chilies rellenos or jalepeño poppers. What makes this dish truly special is the stuffing of pork and fruit, a classic combination throughout the culinary world, and a sauce with palmagranet seeds.
Since this is a dish coming from the state of Puebla, poblano peppers are recommended here. You may try one of the substitutes, but do not expect the same results. Poblano peppers are becoming easier and easier to find either at a Latin market or at your local supergrocer's stand.
While this is a fairly complex dish there is a lot of room for error. This is definitely a dish you will try a few times though.
You should also play around with the fruits and nuts in the stuffing. Use what's fresh and local whether it's cranberries, mulberries, peaches, etc.
Chilies en Nogada
Makes 10 servings
Ingredients:
10 chilies poblanos
2 and a half lbs. of pulled pork (slow-roast shoulder works very well here)
1 lb. sweet plantains, peeled and diced
1 lb. tomatoes, diced
1 lb. apples, cored and diced
Half lb. pine nuts
Half lb. chestnuts
1 lb. walnuts
1 lb. goat cheese
1/4 cup white wine
1 onion, diced
flour for breading
2 eggs, beaten
1 pomegranate
Procedure:
Prepping chilies and stuffing:
1) Roast the chilies and remove the skins. Make a slit lengthwise in the chilies and remove the stems and seeds.
2) In a large pot fry tomatoes, onions, and apples until soft.
3) Stir in meat and cook until hot.
4) Add fruit, chestnuts, y pine nuts. Salt to taste. Allow filling to cool.
5) Carefully fill each chili with a generous portion of the filling and lightly squeeze shut. Some people like to use toothpicks to seal shut, but this can lead to ripped peppers or peritonitis later on.
6) Dredge chilies in flour and then egg. Fry until the outside is a golden brown.
Note: You can stuff your chilies a day or two before frying and refrigerate. This also allows flavors to meld.
Nogada Sauce:
1) In a blender combine cheese, wine, and walnuts and whiz smooth.
2) Heat in a sauce pan to warm through.
To serve:
1) Plate a fried chili on a plate. Cover in sauce and top with pomegranate seeds.
This recipe is dedicated to my friends Edmundo and Victor in the town of Tepexi, Mexico who introduced me to this truly amazing dish.
