Recipe and photo by Chef Karina Bernal, Andrea restaurant at Velas Resorts
Makes 10 chiles
The Stuffing:
1¾ lbs. ground beef
1½ lbs. ground pork
½ c. chopped onion
2 T. minced garlic
⅔ c. chopped tomato
⅔ c. pear, diced
⅔ c. apple, diced
⅔ c. peach, diced
⅔ c. plantain, diced
½ c. chopped almonds
¼ c. white pine nuts
3½ T. canola oil
1 t. ground cinnamon
½ c. yellow raisins
3 pieces cloves
1 t. ground cumin
Salt and pepper, to taste
Sauté the onion, garlic, and tomato. Add the cloves and cumin. Add the ground meats. Add the dried fruits. Add the fresh fruits. Season with salt and pepper.
The Nogada Sauce:
1 lb. cleaned walnuts (completely white)
¼ c. white sherry
⅔ c. goat cheese
2⅛ c. almond milk
¾ c. almond powder
Salt and white pepper, to taste
Lightly toast the walnuts without changing their color. Blend all the ingredients together. Achieve a thick consistency.
The Assembly Ingredients:
10 pieces poblano chiles
1 piece pomegranate
50 leaves parsley
¼ cup white pine nuts
Blanch the chiles, removing all the skin and seeds. Fill the chiles with the meat mixture. Heat the chile and pour the cold Nogada sauce over it. Garnish with pomegranate, pine nuts, and parsley leaves.