This recipe is a traditional dish in Mexico and served on Cinco de Mayo. The green, white, and red in this dish represent the colors of the Mexican flag.
Chiles en nogada Serving size: 12 peppers
*Roast pork the night before you want to make the dish.
*Chop all the fruit so the picadillo is quick and easy to assemble
*Soak walnuts in milk overnight
Serving Size:12 poblano peppersNogada sauce:
1/2 cup queso fresco
1 cup milk
1 cup walnuts
2 tablespoons Jerez Sherry Fino
1/2 teaspoon salt
1/2 gram of Active CBD Isolate Powder
1 tablespoon olive oil
2 small white onion, finely chopped
2 garlic cloves, coarsely chopped
3 medium ripe tomato, finely chopped
1 tablespoon freshly minced cilantro leaves
2 lbs. boneless pork butt
Salt and freshly ground black pepper
1 green apple
1 ripe yellow plantain
1/4 cup Jerez Sherry Fino
2 tablespoons toasted sliced blanched almonds
2 cinnamon sticks
1/2 cup golden raisins
1/2 cup pomegranate seeds
2 tablespoons coarsely chopped parsley leaves
- Prepare the poblano peppers by heating a griddle or skillet over medium-high heat until a drop of water sizzles on contact. Add the poblanos, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending of the size of the poblanos. Remove from the griddle as they are done and place in a plastic bag, let sit for 5 minutes, until the skins are soft enough to be easily removed. Remove the poblanos from the bag, and using your fingers and small sharp knife, peel and scrape off as much of the blackened skin as possible, (a few black specks don't matter). Leave the tops on and cut small (2 to 3-inch) lengthwise slits in the polios and carefully pull out the seeds without tearing the flesh.
Nogada (walnut sauce):
- Add all the sauce ingredients to a blender and process until thoroughly pureed. Set aside art room temperature or keep in refrigerator until ready to serve.
- In a medium-size skillet, heat 1 tablespoon of olive oil over medium-heat. Add the onion and garlic and cook for 1 to 2 minutes, stirring often. Add the tomato, cilantro and cook for another minute. Add the meat and cook stirring, until the meat is cooked through, about 10 minutes. Season with salt and black pepper, to taste. Add the potatoes, cook for 2 minutes, then stir in the black currants and the almonds. Remove from the heat. Carefully stuff the mixture into the chiles through the slit, taking care not to rip the chiles. Transfer the stuffed poblanos to a serving platter. Cover with the walnut sauce and garnish with pomegranate seeds and parsley.
For a better visual for this recipe, check out this video : https://www.youtube.com/watch?v=JdtALCoL3Sc. The ingredents will vary from this video and the ingredants listed, but the are MANY varation of this dish