Chiles En Nogada

Ingredients

• 6 pcs poblano chiles
• 400 g ground pork
• 150 g walnuts
• 100 g cream cheese
• 100 ml milk
• 100 g pomegranate seeds
• 1 pcs plantain
• 1 pcs apple
• 1 pcs peach
• 1 pcs onion
• 2 pcs garlic cloves
• 1 pcs cinnamon stick
• 10 g parsley
• 1 tsp salt

Steps

1. Char poblano chiles directly over a gas flame or under a broiler until blackened all over.
2. Place in a plastic bag to steam 10 minutes, then peel the skin, make a small slit, and carefully remove the seeds keeping the chile intact.
3. Make the picadillo filling: sauté diced onion, garlic, diced plantain, apple, and peach.
4. Add ground pork, cinnamon, and salt.
5. Cook until the pork is browned and the fruit is soft, about 12 minutes.
6. Make the nogada: blend soaked walnuts, cream cheese, milk, and a pinch of salt until velvety smooth and pourable.
7. It should be thick cream consistency.
8. Stuff each poblano generously with the warm picadillo mixture.
9. Arrange on a platter.
10. Drape the white walnut cream sauce over each chile.
11. Scatter ruby pomegranate seeds and parsley leaves on top; green chile, white sauce, red seeds: the Mexican flag.