Chiles en Nogada (Chilies In Walnut Sauce) Recipe

A classic complex dish wish proudly displays the colors of the Mexican flag; greenchilies, white sauce, and the red pomegranate seeds.

Ingredients

10 Large Poblano Chiles, charred, peeled, seeds and veins removed1 Pound of Ground Pork 1 Pound of Ground Beef Salt to Taste9 Tomatoes2 Bay LeavesPinch of Oregano1 Whole Crushed Garlic1 Chopped White Onion1/2 Chopped Jalapeño (optional for extra spice)1 Chopped Apple core removed1 Chopped Peach pit removed1 Chopped Pear core removed1 Ripe Plantain peeled and chopped2oz Raisins1oz Walnuts1oz Pecans1 stick of Cinnamon3oz chopped dried PineappleCooking Oil

The Walnut Sauce (Nogada)

1 lb of Mexican Crema¼ - 1/2 Cup Milk ¾ Pound Queso Fresco½ Ounce Chopped Pecan2 Ounce Chopped Walnut

Garnish

1 Cup Pomegranate Seeds½ Cup Cilantro