Chiles en Nogada

by Jules Moreau

8 stuffed chiles · about 3 kg · 4 servings

Walnuts

• 7 ozwalnut halves, preferably fresh
• milk, to cover the walnuts

Picadillo Filling

• ⅛ cupvegetable oil
• ¼white onion
• 0.5 lbground pork
• 0.5 lbground beef
• ½ clovegarlic
• 2 ½whole cloves
• ¼ stickcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• 1tomatoes
• ⅓ cupraisins
• ⅓ cupblanched almonds
• ⅓ cuppine nuts
• salt
• 1apples
• 1pears
• 1peaches
• ½ripe plantain

Poblano Chiles

• 8 to 9fresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• 6eggs, separated
• salt
• ½ cupall purpose flour

Nogada and Assembly

• 3.5 ozfresh goat cheese
• ½ tbspsugar
• ½ cupmilk
• ½ pinchground cinnamon
• ⅛ cupsweet sherry
• 1pomegranates, seeds only
• flat leaf parsley sprigs