Chiles in Sauce: Chiles en Nogada

1. 1

   Roast poblano chiles over open flame.

2. 2

   Cool in a paper bag, remove skin and seeds.

3. 3

   For the nogada, in a blender add the nuts, the almonds, and the fresh cheese.

4. 4

   Control the thickness of the mix by adding milk and sherry, and season with sugar as needed.

5. 5

   Set aside.

6. 6

   In a saute pan, add the lard, onion, and garlic, then add meats and saute.

7. 7

   Season with a little salt and pepper.

8. 8

   In a mixing bowl, combine the biznaga with the clove, cinnamon, black pepper, and pour into the mix seasoning with sugar and salt.

9. 9

   Blend all fruits, olives, capers, almonds, and dry sherry.

10. 10

    When the mix is cool, stuff the chiles with it.

11. 11

    In a mixing bowl, whisk the egg whites until foamy, then add blended yolks.

12. 12

    In a frying pan, heat oil.

13. 13

    Cover stuffed chiles with a thin coat of flour and then into the egg batter.

14. 14

    Fry the chiles until golden brown.

15. 15

    Turn chiles as they cook to make a nice round shape.

16. 16

    Put the fried chile on a decorative platter, cover the whole chile with the nogada, and sprinkle pomegranate seeds on the top, and garnish with two sprigs of fresh parsley.

* Per serving · 4 servings · Values may vary.