Chiles en Nogada

Instructions

1. Start by roasting the poblano chiles. Preheat your oven to 450°F. Place the chiles on a baking sheet and roast in the oven for about 15-20 minutes, turning occasionally, until the skins are blistered. Once done, place them in a sealed plastic bag for 10 minutes to sweat. This will make peeling easier.
2. While the chiles are resting, soak the walnuts in the milk for the nogada sauce for at least 30 minutes to soften them.
3. Next, prepare the stuffing. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
4. Add the ground pork to the skillet and cook until browned and cooked through. Make sure to break it up with a spatula as it cooks. Season with salt and pepper.
5. Add the chopped tomatoes, almonds, raisins, apple, peach, and chopped parsley to the skillet. Stir well to combine all ingredients. Lower the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
6. While the filling simmers, peel the poblano chiles. Carefully remove the skin, being gentle so you don’t tear the flesh. Slice each chile open lengthwise and remove the seeds and membrane.
7. Preheat your oven to 350°F. Stuff each chile with the filling mixture, ensuring they are filled but not overly packed. Place the chiles in a baking dish. Cover with foil and bake for about 15 minutes to warm through.
8. Prepare the nogada sauce. Drain the walnuts and place them in a blender with the goat cheese, sugar, cinnamon, and a pinch of salt. Blend until smooth, adjusting the consistency with a little more milk if necessary.
9. Serve each chile warm, drizzled generously with the nogada sauce and topped with pomegranate seeds for a festive and traditional finish. A tip: If the sauce seems too thick, add more milk, a tablespoon at a time, until you reach the desired consistency.