Chiles en Nogada
It's Fiesta on a plate from El Naranjo in ATX! Chiles en Nogada calls for green poblano chiles stuffed with a mixture of meats, fruits and spices, topped with a walnut cream sauce (nogada), PLUS parsley and pomegranate seeds. Traditionally served at room temperature.
Heat the oil in a Dutch oven and sauté the onion until translucent. Do not brown.
Add the chopped meats and fry until browned. Add the tomatoes and cook until the meats are tender and fully cooked, about 15 minutes.
Reduce the heat and add the appl, pears and plantain. Cook for 5 minutes.
Add the almonds, raisins, pineapple, canela, cloves and salt to taste. Continue cooking, stirring occasionally, until the juices evaporate. Remove from heat and cool the picadillo to room temperature.
Puree the walnuts, almonds, crema, cream cheese, and milk to taste. The mixture should be thick and nutty. Season with salt, pepper and sugar to taste (add Sherry at this point). Cover and refrigerate.
Stuff the chiles with the picadillo. The chiles should be full and barely able to close.
Cover the chiles in the walnut sauce and garnish with pomegranate seeds and chopped parsley. Serve at room temperature.
*Note: In Mexico Acitrón is used as part of the stuffing, as it is unavailable in the US, I suggest the closest flavor: candied pineapple.