Created in 1821 to commemorate Mexican patriotism this dish incorporates the red, green and white of the Mexican flag. Green Poblano chiles stuffed with fruit, aromatic spices, and savory meat and adorned with creamy white walnut sauce and sparkly red pomegranate seeds. Decadent!
- 8 large poblano chiles, charred, peeled and deveined
- 1/2 lb. ground beef, coarsely ground
- 1/2 lb. ground pork, coarsely ground
- 2 Tablespoons pork lard or olive oil
- 1 cup onion, finely chopped
- 2 cloves garlic, diced
- 1 Tablespoon dried ancho chile powder
- 1 teaspoon thyme
- ½ cinnamon stick
- ¼ teaspoon ground cloves
- salt to taste
- 1 lb. peaches or apples peeled and cubed, (approx. 2 cups)
- 1/3 cup raisins
- 1/3 cup raw almonds, chopped
- 1/4 cup cider vinegar
- 2 teaspoons pilloncillo or dark brown sugar (optional )
Prepare Filling: In a heavy skillet melt lard or oil over medium high heat. Add the meat and brown lightly, breaking into small pieces. Drain off any fat. Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, cloves and salt, cook for 10 minutes. Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes. Remove cinnamon; adjust seasonings, let cool slightly.
Prepare Poblanos: After the poblano has been charred and peeled make a slit down the side of each chile, remove seeds and membranes by cutting carefully around the crown, leaving the stem intact.
Serve chiles: Fill prepared poblano with about ½ cup of the meat filling. An option at this time is to fry the filled chiles in an egg batter or simply bake them in a 400 degree oven for 10 – 15 minutes. To serve; plate chile, smother in Nogado sauce, (recipe follows) and sprinkle with pomegranate seeds
Serves 8
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