Chef Martin Lopez and Chef Alejandra Kahuachi dish up Chiles en Nogada in celebration of Mexico's independence.
CHILES EN NOGADA
POBLANO CHILE IN WALNUT SAUCE
SERVES 8 PEOPLE
INGREDIENTS
12 OUNCES (340 G) PORK TENDERLOIN, FINELY CHOPPED, ABOUT 1 CUP (250 ML)
2/3 CUP (165 ML) WATER
SALT TO TASTE
3 TABLESPOONS PORK LARD
6 OUNCES (180 G) TOMATOES, BROILED
1 SLICE WHITE ONION
1 GARLIC CLOVE
1 POUND (450 G) PEACHES, PEELED PIT REMOVED AND CUT INTO SMALL CUBES (ABOUT 1 ½ CUPS / 375 ML)
1 POUND (450 G) APPLES, PEELED, CORED AND CUP INTO SAMLL CUBES (ABOUT 1 ½ CUPS / 375 ML)
1 POUND (450 G) PEARS, PEELED, CORED AN CUT INTO SMALL CUBES (ABOUT 1 ¾ CUPS 435 ML)
1 RIPE PLANTAIN (ABOUT 9 OUNCHES/ 225 G) PEELED AND CUT INTO SAMLL CUBES (ABOUT 2 CUP / 250 ML)
1/3 CUP (85 ML) RAISINS
1/3 CUP (85 ML) SKINNED AND SLIVERED ALMONDS
3 TABLESPOONS SUGAR
8 LARGE POBLANO CHILES, CHARRED, PEELED, SEEDS AND VEIN REMOVED
THE BATTER
VEGETABLE OIL FOR FRYING
4 LARGE EGGS, SEPARATED
¼ TEASPOON SALT
FLOUR FOR DUSTING THE CHILES
TO DECORATE
1 CUP (250 ML) POMEGRANATE SEEDS
½ (125 ML) FLAT LEAF PARSLEY LEAVES
THE WALNUT SAUCE
ABOUT 72 FRESH WALNUTS, SHELLED, PEELED, AND ROUGHLY CHOPPED
ABOUT ½ CUP (125 ML) WHOLE MILK (RAW IF POSSIBLE)
½ CUP OF GOAT CHEESE
½ CUP OF CREAM CHEESE
2/3 CUP (165 ML) MEDIUM DRY SHERRY/BRANDY
¼ TEASPOON SALT
PREPARATION
PUT THE PORK INTO A LARGE, HEAVY SKILLET, ADD THE WATER AND SALT, COVER, AND COOK OVER LOW HEAT UNTIL TENDER - ABOUT 25 MINUTES. YOU MAY NEED TO ADD A LITTLE MORE WATER, DEPENDING ON HOW TENDER THE PORK IS. THE MEAT SHOULD BE MOIST BUT NOT JUICY. ADD THE LARD AND FRY OVER MEDIUM HEAT FOR ABOUT 3 MINUTES.
BLEND THE TOMATOES WITH THE ONION AND GARLIC AND ADD TO THE PAN. COOK OVER FAIRLY HIGH HEAT UNTIL ALMOST DRY (ABOUT 5 MINUTES).
STIR IN THE REST OF THE INGREDIENTS EXCEPT THE CHILES AND COOK OVER LOW HEAT – COVERED FOR THE FIRST 10 MINUTES, STIRRING FROM TIME TO TIME TO AVOID STICKING (ABOUT 20 MINUTES). THE FRUIT SHOULD BE TENDER BUT NOT MUSHY. SET ASIDE TO COOL.
STUFF THE CHILES WELL; EACH SHOULD TAKE ABOUT ½ CUP (125 ML). THEN FOLLOW INSTRUCTIONS FOR COATING AND FRYING THEM. DRAIN WELL ON PAPER TOWELING. COVER EACH CHILE WITH THE SAUCE AND DECORATE WITH THE POMEGRANATE SEEDS AND PARSLEY.
JUST BEFORE FRYING THE CHILES, BLEND THE WALNUTS WITH THE MILK AND MIX IN THE SHERRY AND SALT. THE SAUCE WILL BE SLIGHTLY TEXTURED.
NOTE: WHILE THESE CHILES ARE BEST COOKED AND SERVED IMMEDIATELY, THEY COULD BE PREPARED AHEAD UP TO THE POINT OF STUFFING AND FRYING. THEY CAN BE REHEATED IN A 350º F (180ºC) OVEN ON A COOKIE SHEET LINED WITH PAPER TOWELING TO ABSORB SOME OF THE EXCESS OIL. THEY DO NOT FREEZE SUCCESSFULLY.
