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

• 235 mlvegetable oil
• 1 ½white onion
• 1360 gground pork
• 1360 gground beef
• 3 clovesgarlic
• 15whole cloves
• 1 ½ stickscinnamon stick, about 1 1/2 inches
• water, for the spice paste
• 6tomatoes
• 530 mlraisins
• 530 mlblanched almonds
• 530 mlpine 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
• 710 mlall purpose flour

Nogada and Assembly

• 595 gfresh goat cheese
• 44 mlsugar
• 710 mlmilk
• 3 pinchesground cinnamon
• 175 mlsweet sherry
• 6pomegranates, seeds only
• flat leaf parsley sprigs