Chiles en Nogada

by Jules Moreau

16 stuffed chiles · about 6 kg · 8 servings

Walnuts

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

Picadillo Filling

• ≈ 72 gvegetable oil
• ≈ 55 gwhite onion
• 455 gground pork
• 455 gground beef
• ≈ 3 ggarlic
• 0.5 gwhole cloves
• ≈ 1.5 gcinnamon stick, about 1 1/2 inches
• water, for the spice paste
• ≈ 365 gtomatoes
• ≈ 110 graisins
• ≈ 105 gblanched almonds
• ≈ 100 gpine nuts
• salt
• ≈ 365 gapples
• ≈ 355 gpears
• ≈ 300 gpeaches
• ≈ 270 gripe plantain

Poblano Chiles

• ≈ 1360 to 1530 gfresh poblano chiles
• white vinegar, for soaking
• salt, for soaking

Batter and Frying

• ≈ 600 geggs, separated
• salt
• ≈ 125 gall purpose flour

Nogada and Assembly

• 200 gfresh goat cheese
• ≈ 12 gsugar
• ≈ 245 gmilk
• 1 pinchground cinnamon
• ≈ 59 gsweet sherry
• ≈ 565 gpomegranates, seeds only
• flat leaf parsley sprigs