Chiles en Nogada

It's Fiesta on a plate from El Naranjo in ATX! Chiles en Nogada calls for green poblano chiles stuffed with a mixture of meats, fruits and spices, topped with a walnut cream sauce (nogada), PLUS parsley and pomegranate seeds. Traditionally served at room temperature.

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Course Appetizers

Servings

Ingredients

¼ cup canola oil
¼ cup white onion
½ lb. Pork Shoulder finely chopped
½ lb. Beef Round finely chopped
1 lb. Roma tomatoes very ripe, dice
1 ea. Golden Delicious apple peeled and diced
1 ea. Green Pear peeled and diced
½ ea. Plantain ripe, peeled and diced
¼ cup Almonds blanched and chopped
¼ cup Black raisins chopped
¼ cup Candied Pineapple* diced
¼ tsp. Mexican Canela ground
pinch cloves ground
salt to taste

Nogada:

1 cup Walnuts
2 oz. Almonds blanched
7 oz. goat cheese or Mexican queso fresco
milk whole, as needed
1 tsp. Sweet sherry (optional)
sugar to taste
salt to taste
pepper white ground, to taste
8 ea. poblano chiles 1'' cut at tip of chile, fried until blistered, cleaned

Garnish:

½ cup pomegranate seeds
¼ cup Italian Flat Leaf Parsley finely chopped

Instructions

Heat the oil in a Dutch oven and sauté the onion until translucent. Do not brown.
Add the chopped meats and fry until browned. Add the tomatoes and cook until the meats are tender and fully cooked, about 15 minutes. Reduce the heat and add the appl, pears and plantain. Cook for 5 minutes.
Add the almonds, raisins, pineapple, canela, cloves and salt to taste. Continue cooking, stirring occasionally, until the juices evaporate. Remove from heat and cool the picadillo to room temperature.
Puree the walnuts, almonds, crema, cream cheese, and milk to taste. The mixture should be thick and nutty. Season with salt, pepper and sugar to taste (add Sherry at this point). Cover and refrigerate.
Stuff the chiles with the picadillo. The chiles should be full and barely able to close.
Cover the chiles in the walnut sauce and garnish with pomegranate seeds and chopped parsley. Serve at room temperature.
*Note: In Mexico Acitrón is used as part of the stuffing, as it is unavailable in the US, I suggest the closest flavor: candied pineapple.

Notes

Recipe and Image courtesy of El Naranjo.

Keyword Chef Iliana de la Vega, chiles en nogada, El Naranjo, El Naranjo Austin, Fiesta, Fiesta SA, Fiesta San Antonio, pomegranate seeds