The chile en nogada is a traditional Mexican dish. It is made with poblano chiles which are stuffed with a mixture of meat and dried fruits and covered in a walnut sauce and garnished with pomegranate seeds. It is said that this dish was invented in the 1800s by nuns in the town of Puebla. Agustin de Iturbide was a military commander who fought in Mexico's War of Independence, and later went on to become Emperor of Mexico from 1822 to 1823. In August of 1821, he signed the Treaty of Cordoba, which granted Mexico its independence. The treaty was signed in Veracruz and afterward he traveled to Mexico City. Stopping on the way in the town of Puebla, the townspeople decided to hold a feast to celebrate the country's independence from Spain, and to honor Agustin de Iturbide on his saints' day (Feast of Saint Augustine of Hippo, August 28). The Augustinian nuns of Santa Monica convent decided to prepare a special dish using local ingredients that were in season. They came up with the chile en nogada, which means chile in walnut sauce |
| 4-Medium ripe tomatoes (About 2 pounds) 12-Large poblano chiles Vegetable oil for frying 2-Small green or other cooking apples, peeled and cut into 1/2-inch cubes 4-Ripe, firm peaches, peeled or 1/2 cup dried, diced 2- Small ripe plantains, skin removed, diced 6-Tablespoons diced preserved citron, diced 6-Tablespoons dark or golden raisins softened in 1 cup dry sherry l-Cup unsalted butter or vegetable oil 2- Medium onions, finely diced 4-Cups shredded cooked pork butt - (Salt and freshly ground black pepper to taste) 1-Teaspoon canela (True Ceylon cinnamon) Nogada Sauce (Recipe follows) 1- Cup pomegranate seeds 50-Italian parsley leaves |
Heat heavy cast-iron skillet or griddle over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blistered on all sides. Let cool until just cool enough to handle. Peel the tomatoes, remove the seeds and chop finely. Set aside. Wash the poblano chiles and thoroughly dry them. Make a small (l to l l/2 inches long) lengthwise slit in each chile. Pour oil into large heavy skillet to a depth of about l/2 inch and heat over high heat until very hot but not quite smoking. Fry the chiles, 3 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from pan as they are done. Carefully peel chiles under cold running water. Very gently pull out seeds through the slit in each chile, being sure not to tear the flesh. Set aside. In large skillet, melt the butter or vegetable oil over medium heat until very hot and fragrant. Add the onion and garlic and sauté for 3 minutes. Add fresh and dried fruit and sauté for 3 minutes. Add the spices and pork and cook, stirring to combine, for 2 minutes more. Season with the canela, salt, and pepper to taste. Carefully fill the mixture into the chiles through the slit in each. Bake on greased baking sheet or shallow pan for 5 minutes. Cover the chiles with the nogada sauce and sprinkle with pomegranate seeds and a few leaves of Italian parsley. Chiles may be served warm or at room temperature. |
| 2 cups walnuts 1 pound queso fresco or cream cheese 1 cup milk 2 small French rolls soaked in milk until softened and squeezed dry 2/3 cup dried sherry 1/2 teaspoon ground canela (true Ceylon Cinnamon or use 1/4 teaspoon U.S. cinnamon 1 tablespoon sugar, or to taste Soak the walnuts in cold water or milk for three hours or overnight in water to cover. Discard the soaking liquid Grind the walnuts in the food processor or blender with the French roll, cheese, cream or milk, the sherry, cinnamon, sugar and salt. |
