Chile en Nogado

Instructions

• 1)

  Chop apples, peaches, bananas, and zucchini into ¼” or 1 cm cubes.

• 2)

  Chop the almond very fine and set aside. You can also store-bought sliced almonds

Prepare tomato base

• 1)

  Roasting the tomatoes on a skillet and removing the skin, add them to your blender and blend until smooth but not liquefied and set aside.

Cook the filling

• 1)

  In a medium pan saute, first, add zucchini to saute in olive oil for a minute then add raisins, cubed peaches, apples, almonds and stir well. Add liquefied tomato and cook until the liquid is thickened and reduced.

Roast and clean the poblano chiles

• 1)

  Place the chiles over the open flame on the burner on your stove and keep rotating once you see the chile getting charred (Blacken and blister) the skin on all sides.

• 2)

  When you have roasted all of the chiles, place them in a plastic bag to sweat them.

• 3)

  Scrape the skin of the chiles with the blade of a knife.

• 4)

  Using a small knife, gently split the chile down the side without cutting through the tip of the chile.

• 5)

  Remove the seeds inside the chile with your fingers without tearing the chile.

Prepare Nogada

• 1)

  Place the cream, pecan, clove, cardamom and cinnamon in your blender. Blend until all turns into a smooth sauce.

Prepare the garnish

• 1)

  Slice the pomegranates in half.

• 2)

  Remove the seeds from your pomegranates.

• 3)

  Chop the parsley very finely, reserving a few leaves to use as decoration.

Serve the Chiles en Nogada

• 1)

  Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.

• 2)

  Place one stuffed chile on each plate.

• 3)

  Spoon nogada over the stuffed chile until the chile is completely covered.

• 4)

  Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.

• 5)

  Decorate with 1 or 2 parsley leaves.