Mexican Nogada Chiles Recipe
serves 8 people. Approximate - three hours time.
- 8 large poblano chiles (can be replaced by red large or green peppers)
- 1 red pomegranate
- ½ kilogram (0.500) kg loin of pork equivalent to 1.1 pounds (1) pd
- ½ kilogram (0.500) kg of tenderloin beef eq. to 1.1 pounds 1 (pd)
- 2 small white chopped onions
- 3 chopped cloves of garlic
- 4 medium-sized chopped tomatoes
- 1 banana (plantain)
- 3 apples cut into small pieces
- 3 peaches cut into small pieces
- 50 grams of sweet sliced almonds or ½ a cup
- 50 grams of acitron (Mexican viznaga) cut in pieces or ½ a cup
- 50 grams of peeled pine nuts or ½ a cup
- salt and pepper to taste
- 1 bunch of Laurel
- 1 bunch of fresh parsley
The chiles poblanos. Wash and drain. Place the chiles poblanos on a big fry pan or griddle on low fire for ten minutes to roast in order to peel them easily. This process toasts the skin. They should not burn. They must be continually flipped so as not to burn. Once the roasted is homogeneous, remove from pan. Place them inside a plastic bag and close the bag properly to make them sweat for half an hour and in this way the outer skin peel is easily removed. Make a vertical incision about 3 cms each and remove the seeds and veins within with a pair of scissors. Do not remove the stem because they lose form and consistency. Place each chile over a hot skillet with half a tablespoon of olive oil only for a minute on each side. Carefully remove so that they do not tear. Remove from pan. The chiles are ready to be filled.
Filling. Put the meat to boil with plenty of water. Once soft, shred it. To cook place a pan on low heat Add a tablespoon of olive oil, the chopped onions and the chopped garlic a bit after. When they turn translucent, add the chopped tomatoes. Leave them all together for ten minutes.
Add the meat and laurel to the same pan and stir well to mix flavors.. Keep for five more minutes and remove from heat. Reserve.
This preparation should be placed into a large mold and add the other ingredients which must be:
Fried banana. To prepare them easily, use the same released skillet, add a tablespoon of olive oil. Use high heat. Cut the banana into slices of 1 cm. each. Place them over skillet until the slices turn lightly brown toasted, this is to say that the inside is soft and not dry. Do it on both sides. Just a minute for each slice and set aside from heat. Do it fast. Do not burn them.
Remove from fire. Let the banana slices cool, cut the fried bananas into small pieces.
Mix the chopped banana with the previously seasoned meat, add almonds, citron, pine nuts, apples, and peaches all cut into small pieces. Add salt and pepper and stir well.
Use this preparation to fill or stuff each chile poblano.
Once they are stuffed, the chiles must be placed on a large plate in order to be dressed over with Walnut Sauce (Next recipe).
Decorate with pomegranate and parsley.
These chiles poblanos may be covered by a fried flour layer before adding the walnut sauce or not. It depends on everyone´s taste.
The layer of beaten egg cover is prepared as follows:
Close the opening of each chile with a toothpick. Place half a cup of flour in a bowl. Carefully pass each chile into the flour and then through the beaten egg.
To prepare the egg mixture, beat the egg whites to nougat and then incorporate the egg yolks one by one very slowly. Salt and pepper are added. Beat again on the verge of nougat. The floured chiles are lightly dipped into beaten egg and fried in a pan with very hot oil (medium Cup approximately).