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

• 155 mlvegetable oil
• 1white onion
• 905 gground pork
• 905 gground beef
• 2 clovesgarlic
• 10whole cloves
• 1 stickcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• 4tomatoes
• 355 mlraisins
• 355 mlblanched almonds
• 355 mlpine 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
• 475 mlall purpose flour

Nogada and Assembly

• 395 gfresh goat cheese
• 30 mlsugar
• 475 mlmilk
• 2 pinchesground cinnamon
• 120 mlsweet sherry
• 4pomegranates, seeds only
• flat leaf parsley sprigs