Chiles en Nogada (Puebla's Flagship — Stuffed Poblano in Walnut Cream) 🌶️

Modo de preparo

1. 1

   Char the poblanos over flame or under a grill until the skin blisters black on every side; sweat them in a covered bowl 15 minutes, then peel, slit lengthwise and pull out the seed sac — keep the stem intact for presentation where you can.

2. 2

   Fry the diced pork until it gives its fat and browns; add onion, garlic, tomatoes, and cook down. Stir in the diced fruits, almonds and raisins with cumin, cinnamon, clove and salt; simmer until jammy and the juices have caramelized the fruit, 15–20 minutes. Cool.

3. 3

   Nogada: grind the toasted walnuts to a paste, beat in the cream and grated cheese until smooth, loosen with sherry or milk until it coats a spoon; taste for a clean nutty-sweet-salty, no chili heat.

4. 4

   Plate: stand the peppers split-side open, fill each with a generous log of picadillo, close slightly, lay them down, and coat cold with the nogada from the top so it pools. Scatter pomegranate over — the seeds are the dish's red flag — and a brush of parsley.

5. 5

   Serve the same day, cool not cold, with rice and a white wine or agua de horchata. In September, eat in Puebla if you possibly can: the market pyramids of chiles are half the flavour.