Chiles en Nogada

by Jules Moreau

8 stuffed chiles · about 3 kg · 4 servings

Walnuts

• 200 gwalnut halves, preferably fresh
• milk, to cover the walnuts

Picadillo Filling

• ≈ 36 gvegetable oil
• ≈ 28 gwhite onion
• 225 gground pork
• 225 gground beef
• ≈ 1.5 ggarlic
• 0.3 gwhole cloves
• ≈ 0.8 gcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• ≈ 180 gtomatoes
• ≈ 54 graisins
• ≈ 54 gblanched almonds
• ≈ 51 gpine nuts
• salt
• ≈ 180 gapples
• ≈ 180 gpears
• ≈ 150 gpeaches
• ≈ 135 gripe plantain

Poblano Chiles

• ≈ 680 to 765 gfresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• ≈ 300 geggs, separated
• salt
• ≈ 62 gall purpose flour

Nogada and Assembly

• 99 gfresh goat cheese
• ≈ 6 gsugar
• ≈ 120 gmilk
• ½ pinchground cinnamon
• ≈ 30 gsweet sherry
• ≈ 280 gpomegranates, seeds only
• flat leaf parsley sprigs