Chiles en Nogada

by Jules Moreau

48 stuffed chiles · about 18 kg · 24 servings

Walnuts

• 1190 gwalnut halves, preferably fresh
• milk, to cover the walnuts

Picadillo Filling

• ≈ 215 gvegetable oil
• ≈ 165 gwhite onion
• 1360 gground pork
• 1360 gground beef
• ≈ 9 ggarlic
• 1.5 gwhole cloves
• ≈ 4.5 gcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• ≈ 1090 gtomatoes
• ≈ 325 graisins
• ≈ 320 gblanched almonds
• ≈ 305 gpine nuts
• salt
• ≈ 1090 gapples
• ≈ 1070 gpears
• ≈ 900 gpeaches
• ≈ 810 gripe plantain

Poblano Chiles

• ≈ 4080 to 4590 gfresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• ≈ 1800 geggs, separated
• salt
• ≈ 375 gall purpose flour

Nogada and Assembly

• 595 gfresh goat cheese
• ≈ 37 gsugar
• ≈ 730 gmilk
• 3 pinchesground cinnamon
• ≈ 175 gsweet sherry
• ≈ 1690 gpomegranates, seeds only
• flat leaf parsley sprigs