Mexican Chile En Nogada (Stuffed Chile with Walnut Sauce)

Step 1

Prepare the walnut sauce:

Step 2

Depending on how good your blender is you may want to do this in two batches as the walnuts tend to be hard on the machine.

Step 3

Place 2 cups of walnuts in the blender with half the goat cheese and 1/2 cup of milk and 1 tablespoon of sherry and sugar. Blend until you get a sauce consistency. You may have to add more milk, you just don't want the sauce to thin so add a little at a time. Remove sauce and repeat with other 1/2 of ingredients. Mix all together in a bowl and taste for sweetness. Add more sugar if desired.

Step 4

Prepare the stuffing:

Step 5

This can be done a day or two ahead

Step 6

Melt the lard in a skillet over medium heat

Step 7

Add the onion and cook until translucent about 5 minutes.

Step 8

Add in the garlic and stir so it doesn't burn about 30 seconds

Step 9

Add in the chopped meat and cook until the meat changes color

Step 10

Pour in the tomato sauce and bring to a boil.

Step 11

Add in the raisins, fruit, spices, nuts, candied cactus or pineapple and spices.

Step 12

Add in a little salt to taste and bring to a boil.

Step 13

Cover and Simmer for at least 30 minutes but longer is fine. (some braise this mixture for a few hours)

Step 14

Remove from heat and set aside or store in refrigerator if made ahead. Be sure to heat up the stuffing if you made it ahead before you stuff the chilies.

Step 15

Preparing the chilies

Step 16

Char the poblano peppers on an open flame, or comal until blackened.

Step 17

Put the chilies in a plastic bag like you put produce in from the grocery store and tie a knot in it. This lets the chilies steam until cooled and makes removing the skin a cinch.

Step 18

Remove the chilies and skin do not rinse under water and if every bit of skin doesn't come off, don't worry about it.

Step 19

Cut an incision in the chile leaving space both at the top and bottom so the filling won't fall out. Carefully remove the seeds, Repeat for all chilies.

Step 20

Now it is time to stuff the chilies. Fill each poblano with the stuffing until they are nice and plump but not overstuffed. use a plate with flour on it and cover the poblano with flour on all sides and set aside. Repeat for all the chilies.

Step 21

Heat about 1/2 cup of vegetable oil in a skillet to medium high heat. While the oil is heating up you can make the egg batter.

Step 22

In a bowl, beat the egg whites until very stiff, right before you are ready to fry the chilies add in the yolks and beat quickly.

Step 23

Grab a stuffed chili, dip it in the egg batter for a nice thick coat and gently fry in the oil.

Step 24

When it turns golden brown flip it over with a spatula and cook the other side.

Step 25

Remove the chile and place on a paper towel to remove excess oil and repeat until all the chilies are cooked.

Step 26

Ladle the walnut sauce over the top and garnish with pomegranate seeds and chopped parsley.

Step 27

Savor your creation, simply awesome!