Chiles en Nogada (Stuffed Chiles with Walnut Sauce)
Chiles en Nogada is often referred to as the national dish of Mexico, and its colors of green, red, and white represent the Mexican flag. It was reputedly invented by nuns in Puebla in 1821 when Mexico gained its independence. It is a chile stuffed with meat and fruit that is fried and served with a pureed walnut sauce and pomegranate seeds. In Mexico, it is only served from August through September when walnuts and pomegranates are in season, and I was lucky to be in Puebla during that time when Chef Liz prepared chiles en Nogada in her restaurant, Mezcalli. The sauce had the distinct flavor of walnuts that had been harvested just days before, and the filling was made with pork, apples, and dried fruits. More recent variations on the filling include ground beef or just a blend of fruits and nuts. It is served at room temperature, but I like the chiles to still be warm with the cool walnut sauce on top. This dish is very special to me, and I’ve made it for my Mexican friends at home who agree it takes them back to their homeland.
Ingredients
Serves 8
Chiles:
8 poblano chiles
2 cups canola oil
4 eggs
2 cups flour
2 tablespoons kosher salt
seeds of 1 pomegranate
1 tablespoon finely chopped parsley
Filling:
2 tablespoons canola oil
6 ounces pork loin, cut into 1/2” cubes
1 large onion, chopped
2 tomatoes, cored, peeled, and finely chopped
1 small pear, peeled and finely chopped
1 small apple, peeled and finely chopped
1 peach, peeled and finely chopped
2 teaspoons kosher salt
2 tablespoons golden raisins
2 tablespoons pine nuts
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
Walnut Sauce:
1/2 cup walnuts
1/2 cup whole milk
4 ounces queso fresco (Mexican crumbling cheese)
1 cup Mexican crema or sour cream
3 tablespoons apple juice
2 tablespoons sugar
1 ½ teaspoons kosher salt
Process
Chiles:
Roast chiles by heating a grill to high heat. Place chiles on grill and cook until skin is blackened all over, turning occasionally with tongs. Transfer chiles to a platter and cover with plastic wrap. When cooled enough to handle, gently peel off skin and discard. With a sharp knife cut a slit down the length of each chile and remove the seeds, keeping chile intact. Spoon filling into each chile and close the opening to make a tight roll.
In a large skillet, heat canola oil to 370 degrees. Meanwhile, beat the eggs into a bowl, and combine the flour and salt in another bowl. Dip the stuffed chiles into the flour, then the eggs, and back into the flour. Carefully place 2 or 3 chiles into the hot oil and fry until golden, turning with tongs to brown all sides. Remove to a plate lined with paper towel. Repeat with remaining chiles. Serve topped with walnut sauce, pomegranate seeds and parsley.
Filling:
Make the filling by heating canola oil in a large skillet over medium high heat. Add pork, onion, tomatoes, pear, apple, peach, and salt. Cook until pork is no longer pink and fruit is tender, about 12 minutes. Add raisins, pine nuts, garlic and parsley and cook another 5 minutes. Turn off heat and let filling cool until chiles are ready.
Walnut Sauce:
Make the walnut sauce by adding walnuts and milk in a blender. Let walnuts soak for 15 minutes. Add queso fresco, crema (or sour cream), apple juice, sugar, and salt. Blend until smooth. Pour into a bowl and set aside.
