Chiles en nogada (stuffed peppers)
"This is one of the most traditional dishes of Mexico. The colours are reminiscent of the Mexican flag and it is traditionally eaten on Independence day, once a year, as it takes days to prepare properly! Here's a simplified version, but just as lovely to look at and just as delicious."
- 8 Poblano Peppers, roasted and peeled
- 500 grams mince (pork, beef or a mixture of both)
- 2 peeled chopped tomatoes
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 1 apple, chopped
- 2 Tbsp raisins
- 40 gr sliced almonds
- 1/2 tsp nutmeg
- Salt and pepper
- 1 cup fresh shelled walnuts
- 200 g cream cheese (not low fat)
- 1 cup sour cream
- 1/4 milk
- 1 1/2 Tbsp sugar
- 1/4 dry sherry (or wine)
- 1 pomegranate
- Place the walnuts in a small pan of boiling water. Remove from the heat and let them sit for 5 minutes.
- Drain the nuts and, when cool, rub off as much of the dark skin as possible.
- Chop into small pieces. Place the nuts, cream cheese, cream, milk, sugar and salt in a blender and puree thoroughly. Stir in the sherry until thoroughly combined.
- Pour a bit of oil in a big saucepan. Sautee the onions and garlic till soft, and then add the meat. Cook stirring constantly till meat is browned through.
- Add tomatoes and nutmeg, and cook for another 5 minutes.
- Add apple, raisins and almonds and cook for a further 10 minutes. Season with salt and peeper and let cool.
- Make a slit in the side of each pepper and carefully remove the seeds and veins. Be careful to leave the top of the pepper, the part around the base of the stem, intact. (If you are using poblano chilies let them soak in a mild vinegar and water solution for about 30 minutes as they can be hot.) Rinse the chilies and pat them dry.
- Stuff each pepper with 2/3 tbs of stuffing.
To serve, put a pepper on a plate and cover with the walnut sauce. Sprinkle with a tbs pomegranate seeds.
Enjoy and Viva Mexico!