Chiles en Nogada

• 6 poblano chiles, large and uniform
• 250 g ground pork
• 250 g ground beef
• 1 white onion, finely diced
• 3 cloves garlic, mashed
• 3 ripe tomatoes, charred on the comal
• 1 peeled and diced apple
• 1 peeled and diced pear
• 1 diced plantain, ripe
• 50 g dried apricots, chopped
• 30 g blanched almonds, chopped
• 30 g pine nuts
• 50 g pitted green olives, chopped
• 40 g raisins
• 1 tsp ground canela
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• sea salt, to taste
• sugar, to taste
• 200 g walnuts, peeled and soaked overnight
• 120 g cream cheese, softened
• 60 ml whole milk
• 2 tbsp granulated sugar
• 1 tbsp sherry
• 1 cup pomegranate seeds
• 2 tbsp fresh parsley leaves, finely chopped
• 2 tbsp neutral oil

1. 1

   Roast the poblanos directly over a flame or on a hot comal, turning until the skin blisters and chars evenly. Don't let them cook through — you just want the skin loose. Transfer to a plastic bag or covered bowl to steam for 10 minutes, then peel gently under running water. Make a slit down one side and remove the seeds and membranes, keeping the stem intact.

2. 2

   Char the tomatoes on the comal until the skins split and blacken in patches, about 8 minutes, turning halfway. Blend them smooth with the mashed garlic and set aside.

3. 3

   Heat the oil in a large cazuela or heavy pot over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the ground pork and beef, breaking it up with a wooden spoon, and cook until lightly browned, about 6 minutes.

4. 4

   Pour in the blended tomato and garlic and let it cook down until it darkens and thickens, about 5 minutes. Add the apple, pear, plantain, apricots, raisins, olives, almonds, and pine nuts. Stir in the canela, cumin, and cloves. Season with salt and a good pinch of sugar. Cook the picadillo for 15 minutes, stirring often, until the fruit softens and the flavors merge. Let it cool completely before filling — warm filling will tear the chiles.

5. 5

   Spoon the cooled picadillo into each poblano through the slit, filling them generously but not so full that they burst. Arrange them slit-side up in a baking dish.

6. 6

   Bake at 180°C for 15 minutes, just to warm the chiles through and let the flavors settle. The poblanos should be tender but still hold their shape — if they collapse, they were overcooked at the roasting stage.

7. 7

   Drain the soaked walnuts and peel off any remaining brown papery skin — this is tedious but the bitterness will ruin the cream if you skip it. Blend the walnuts with the cream cheese, milk, sugar, and sherry until completely smooth. The nogada should be thick enough to coat the back of a spoon but still pourable. Taste and adjust the sugar; it should be creamy and slightly sweet, not cloying.

8. 8

   Spoon the nogada generously over the warm chiles, letting it cascade down the sides. Scatter pomegranate seeds and chopped parsley across the top. The red, white, and green is the whole point — don't skimp on the garnish.

9. 9

   Serve immediately while the chiles are warm and the nogada is cool. The contrast of temperatures is what makes this dish sing.

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