Chiles en Nogada

by Jules Moreau

16 stuffed chiles · about 6 kg · 8 servings

Walnuts

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

Picadillo Filling

• ⅓ cupvegetable oil
• ½white onion
• 1 lbground pork
• 1 lbground beef
• 1 clovegarlic
• 5whole cloves
• ½ stickcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• 2tomatoes
• ¾ cupraisins
• ¾ cupblanched almonds
• ¾ cuppine nuts
• salt
• 2apples
• 2pears
• 2peaches
• 1ripe plantain

Poblano Chiles

• 16 to 18fresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• 12eggs, separated
• salt
• 1 cupall purpose flour

Nogada and Assembly

• 7 ozfresh goat cheese
• 1 tbspsugar
• 1 cupmilk
• 1 pinchground cinnamon
• ¼ cupsweet sherry
• 2pomegranates, seeds only
• flat leaf parsley sprigs