Chiles en Nogada is a highly symbolic and labor-intensive dish from Puebla, Mexico, often served around Mexican Independence Day. It features roasted poblano peppers stuffed with picadillo (a savory fruit and meat hash) and smothered in a rich, creamy, cold walnut sauce (nogada), topped with pomegranate seeds.

Prep Time	Cook Time	Serves
1 hour	1 hour	4 large chilies

Part A: Ingredients

Chilies and Picadillo

• 4 large Poblano Chilies, 1 lb Ground Pork or Beef, 1/2 cup Diced Apple, 1/2 cup Diced Pear, 1/4 cup Raisins, 1/4 cup Slivered Almonds, 1/2 cup Crushed Tomatoes, Salt.

Nogada Sauce

• 1 cup Shelled Walnuts (pecans or almonds can substitute), 1 cup Whole Milk, 1/2 cup Crème Fraîche or Sour Cream, $1/4$ cup White Cheese (e.g., queso fresco or mild goat cheese), Pinch of Cinnamon, 1 tsp Sherry or White Wine.

Garnish

• 1/2 cup Pomegranate Seeds, 1/4 cup Chopped Parsley.

Part B: Instructions

Step 1: Prep the Chilies

1. Roast the poblano chilies over an open flame or under the broiler until the skin is blackened. Place them in a sealed bag or bowl for 15 minutes to steam.
2. Peel off the skin carefully. Make a slit down the side of each chili and remove the seeds and veins, keeping the chili intact.

Step 2: Make the Picadillo Filling

1. In a skillet, brown the ground meat. Drain excess fat.
2. Add the crushed tomatoes, diced apple, diced pear, raisins, and almonds. Cook for 15-20 minutes until the fruit softens and the sauce reduces. Season with salt.

Step 3: Make the Nogada Sauce

1. Soak the walnuts in milk for 30 minutes.
2. In a blender, combine the soaked walnuts and milk, crème fraîche, white cheese, cinnamon, and sherry. Blend until the sauce is completely smooth and creamy. Chill the sauce (it is traditionally served cold).

Step 4: Assemble and Serve

1. Carefully stuff each peeled poblano chili with the warm picadillo mixture.
2. Place the stuffed chilies on serving plates. Pour the cold Nogada sauce generously over each chili, covering it entirely.
3. Garnish with a line of vibrant red pomegranate seeds and fresh green parsley to mimic the colors of the Mexican flag.