Chiles en Nogada

by Jules Moreau

48 stuffed chiles · about 18 kg · 24 servings

Walnuts

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

Picadillo Filling

• 1 cupvegetable oil
• 1 ½white onion
• 3 lbground pork
• 3 lbground beef
• 3 clovesgarlic
• 15whole cloves
• 1 ½ stickscinnamon stick, about 1 1/2 inches
• water, for the spice paste
• 6tomatoes
• 2 ¼ cupsraisins
• 2 ¼ cupsblanched almonds
• 2 ¼ cupspine nuts
• salt
• 6apples
• 6pears
• 6peaches
• 3ripe plantain

Poblano Chiles

• 48 to 54fresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• 36eggs, separated
• salt
• 3 cupsall purpose flour

Nogada and Assembly

• 21 ozfresh goat cheese
• 3 tbspsugar
• 3 cupsmilk
• 3 pinchesground cinnamon
• ¾ cupsweet sherry
• 6pomegranates, seeds only
• flat leaf parsley sprigs