Traditional Chiles en Nogada

Name: Traditional Chiles en Nogada
Total time: 7200 s
Yield: 20 pieces
Cuisine: American
Ingredients: 1.1 lbs pork; 1.1 lbs beef; 1/2 chopped onion; 6 cloves garlic, chopped; 3.5 oz bacon, chopped; 1 carrot, finely peeled and chopped; 20 crushed peppercorns; as needed Sliced olives (pitted),; as needed Chopped prunes (pitted),; as needed Chopped pistachios,; as needed Halved almonds,; Chopped dates (pitted), to taste; Chopped yellow peach (pitted), to taste; 2 tomatoes; 1/4 cup peeled walnuts, soaked in 2 cups milk; 5.3 oz goat cheese; 4.2 oz cream cheese; Pinch cinnamon; 7 oz cold Mexican crema; 1/2 shot glass of sherry; 4 pomegranates, seeded; 20 poblano peppers; 1/2 tablespoon salt; 1/2 onion, in chunks; leaves Bay; 2 tablespoons olive oil; 1/2 cup red wine

scano170 @cook_709866

México

I try to cook in an original way so that my friends remember the taste for a long time.

scano170 @cook_709866

México

I try to cook in an original way so that my friends remember the taste for a long time.

Saved

Ingredients

2 hours

20 pieces

1.1 lbspork
1.1 lbsbeef
1/2chopped onion
6 clovesgarlic, chopped
3.5 ozbacon, chopped
1carrot, finely peeled and chopped
20crushed peppercorns
as neededSliced olives (pitted),
as neededChopped prunes (pitted),
as neededChopped pistachios,
as neededHalved almonds,
Chopped dates (pitted), to taste
Chopped yellow peach (pitted), to taste
2tomatoes
1/4 cuppeeled walnuts, soaked in 2 cups milk
5.3 ozgoat cheese
4.2 ozcream cheese
Pinchcinnamon
7 ozcold Mexican crema
1/2 shotglass of sherry
4pomegranates, seeded
20poblano peppers
1/2 tablespoonsalt
1/2onion, in chunks
leavesBay
2 tablespoonsolive oil
1/2 cupred wine

Saved

Steps

2 hours

1

Cook the meat with just enough water to cover it, adding 1/2 onion chunk, salt, and bay leaves.
2

Once the fat is released, remove the water and set aside. Keep the meat warm for two minutes, then remove the onion and bay leaves, take it out of the pot, and set aside. Add oil to the pot.
3

Add the bacon and cook until browned.
4

Add the onion and when it is translucent, add the garlic.
5

Add the carrot, and after 5 minutes, add the pepper.
6

Return only the meat, not the juice and fat. Blend the juice and fat with the tomatoes, adding it gradually by spoonfuls as needed to prevent drying out, as you add the fruits and nuts.
7

Start adding the fruits and nuts one by one, mixing well before adding the next.
8

Gradually.
9

First, integrate one well, then the next.
10

Add the wine.
11

Once everything is incorporated, let it simmer for 15 minutes on low heat.
12

Once done, place it in a container to cool, then refrigerate.
13

To make the nogada sauce, blend the walnuts with their milk (if the milk tastes off, replace it), the cheeses, the crema, the cinnamon, and the sherry. Taste and, if desired, add half a teaspoon of sugar. This is optional. Refrigerate.
14

Roast the peppers over a flame until well charred on all sides without burning them. They should be blackened but not ashy. Place them in a bag to sweat and cool. Then, wearing gloves, peel them and make a small cut to remove the seeds, washing them carefully.
15

Warm the meat you will use to fill the warm pepper (I filled it as I served it), cover with the nogada sauce, and garnish with pomegranate seeds.
16

Once the pepper is filled, you can batter it if desired.