Chiles en nogada

Make Chiles en nogada at home

Ingredients

• 6 large poblano chiles
• 1 lb ground pork or beef
• 1 onion, chopped
• 3 garlic cloves
• 2 tomatoes, chopped
• 1 apple, diced
• 1 pear or peach, diced
• 1/4 cup raisins
• 1/4 cup almonds
• 1 tsp cinnamon
• 1 cup walnuts, peeled
• 1 cup crema
• 1/2 cup queso fresco
• Pomegranate seeds and parsley

How it's made

1. Roast the chiles over a flame until blistered, steam in a covered bowl, then peel, slit and seed them.
2. Brown the meat with onion and garlic, add tomatoes, fruit, raisins, almonds, cinnamon and salt and simmer 20 minutes until thick.
3. Blend the walnuts with crema, queso fresco and a pinch of sugar and salt until smooth.
4. Stuff each chile with the filling.
5. Spoon the walnut sauce over the top.
6. Garnish with pomegranate seeds and parsley and serve at room temperature.