It’s the right season for chiles en nogada, a complex dish of poblano peppers stuffed with chopped meats and fruits, topped with a creamy sauce of just-ripened walnuts, and garnished with fresh pomegranate seeds. Veggo says “the dish was invented in the 1800s in Puebla for a visiting dignitary, and it showcases the colors of the Mexican flag.” “To this day, many restaurants in Puebla compete to make the best chiles en nogada in the season when the walnuts and pomegranates have ripened.” It’s not that difficult, but it’s time-consuming—”I can’t think of another dish that has 24 ingredients,” says Veggo.
The dish should be served at room temperature, not hot or cold, says DiningDiva. The time it takes to chop the pork shoulder and beef round (rather than using ground meat) is well worth it, she says. The meat is cooked with tomatoes, apples, pears, plantains, raisins, almonds, candied pineapple, and spices, and then stuffed into blistered or charred chilies until they barely close. DiningDiva’s sauce is a purèe of walnuts, almonds, crema Mexicana, cream cheese, and milk. A blender is fine here; no need to whip out the mortar and pestle.
Discuss: Chiles en Nogada