Chiles en Nogada

by Jules Moreau

32 stuffed chiles · about 12 kg · 16 servings

Walnuts

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

Picadillo Filling

• ⅔ cupvegetable oil
• 1white onion
• 2 lbground pork
• 2 lbground beef
• 2 clovesgarlic
• 10whole cloves
• 1 stickcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• 4tomatoes
• 1 ½ cupsraisins
• 1 ½ cupsblanched almonds
• 1 ½ cupspine nuts
• salt
• 4apples
• 4pears
• 4peaches
• 2ripe plantain

Poblano Chiles

• 32 to 36fresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• 24eggs, separated
• salt
• 2 cupsall purpose flour

Nogada and Assembly

• 14 ozfresh goat cheese
• 2 tbspsugar
• 2 cupsmilk
• 2 pinchesground cinnamon
• ½ cupsweet sherry
• 4pomegranates, seeds only
• flat leaf parsley sprigs