Chiles en Nogada

by Jules Moreau

32 stuffed chiles · about 12 kg · 16 servings

Walnuts

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

Picadillo Filling

• ≈ 145 gvegetable oil
• ≈ 110 gwhite onion
• 905 gground pork
• 905 gground beef
• ≈ 6 ggarlic
• 1 gwhole cloves
• ≈ 3 gcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• ≈ 730 gtomatoes
• ≈ 220 graisins
• ≈ 215 gblanched almonds
• ≈ 205 gpine nuts
• salt
• ≈ 730 gapples
• ≈ 710 gpears
• ≈ 600 gpeaches
• ≈ 540 gripe plantain

Poblano Chiles

• ≈ 2720 to 3060 gfresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• ≈ 1200 geggs, separated
• salt
• ≈ 250 gall purpose flour

Nogada and Assembly

• 395 gfresh goat cheese
• ≈ 25 gsugar
• ≈ 490 gmilk
• 2 pinchesground cinnamon
• ≈ 120 gsweet sherry
• ≈ 1130 gpomegranates, seeds only
• flat leaf parsley sprigs