Chiles en Nogada (Pueblan — Stuffed Poblano, Walnut Cream, Pomegranate — September Dish)

Ingredients

• 4 poblano chillies, roasted, peeled, deseeded with stem intact
• 200 g ground pork, or chicken
• 100 g beef, finely minced
• 60 g white onion, finely diced
• 40 g shelled walnuts, ground to paste
• 30 g raisins, soaked in warm water
• 20 g dried apricots, finely diced
• 15 g Mexican chocolate, 70% cacao, grated
• 100 ml crème fraîche or Mexican crema
• 60 ml whole milk
• 30 ml rendered lard
• 4 cloves garlic, minced
• 4 g cumin seeds, toasted, ground
• 3 g Mexican canela (Ceylon cinnamon)
• 2 g whole cloves, toasted, ground
• 5 g sea salt
• 2 g Tellicherry black pepper
• 60 g pomegranate arils, fresh
• 30 g fresh parsley, chopped
• 300 ml tomato sauce, fresh or canned

Method

1. 1
   Heat lard in cazuela over medium; sauté onion and garlic 3 minutes until soft; add ground pork and beef, breaking apart with spoon, cook 8 minutes until browned; drain fat.
2. 2
   Add raisins, apricots, cumin, canela, cloves, salt, pepper; cook 2 minutes; fold in walnuts, chocolate, and 30 ml crema; remove from heat; let cool slightly.
3. 3
   Combine crème fraîche and milk in bowl; season with salt, cumin, and pinch of canela; set aside walnut cream sauce.
4. 4
   Stuff each roasted poblano with 60 g filling through opening; arrange seam-side down in baking dish; pour tomato sauce around chillies.
5. 5
   Pour walnut cream sauce evenly over chillies; bake uncovered at 160°C for 20 minutes until heated through and sauce is set.
6. 6
   Garnish with pomegranate arils and fresh parsley; serve immediately.