With its red, white and green – symbolic of the Mexican flag – and its sweet and savory taste, no wonder this recipe has been passed down for centuries.

A traditional Mexican dish, Chiles En Nogada has been made for centuries. Originally created by nuns who wanted to celebrate the return of soldiers after Mexico’s independence, this dish is a Mexican favorite.

Chef Ernesto Castillon teaches us how to make the original, most traditional recipe. (Modern Aging)

Prep Time 45 minutes - Cook Time 45 minutes - Servings 4 people

Ingredients

• 4 Poblano Peppers
• Stuffing
• 1 White Onion
• 2 Roma Tomatoes
• 2 Cloves Garlic
• 1/2 lb Beef
• 1/2 lb Pork
• 1/2 Cup Chopped Parsley
• 1/2 Cup Pine Nuts
• 1/2 Cup Sliced Almonds
• 1 Apple
• 1/2 Cup Acitron (candied Mexican Cactus) – can substitute Candied Pineapple
• 1/2 Cup Candied Orange Peel
• 1/4 Cup Candied Lemon Zest
• 1 Tbsp Olive Oil
• Salt and Pepper (to taste)
• Nogada Sauce
• 1 Cup Pecans
• 1 Bar Cream Cheese
• 3/4 Cup Milk
• 2 Tbsp Sugar
• 1 Tbsp Cinnamon
• 1 Splash White Wine
• Garnish
• 1/4 Cup Pomegranates
• Parsley

Instructions

1. Make a T cut in Poblano Peppers and take out seeds and veins.
2. Roast Poblano Peppers until charred and soft. Place in a plastic bag and tie it so the peppers can 'sweat.'
3. Chop onions, tomatoes, garlic, acitron, orange peel.
4. Peel apple and chop into small pieces.
5. Over medium heat, pour 1 Tbsp olive oil into the pan. Once the pan is hot, add onion, garlic and tomatoes. Add salt and pepper to taste.
6. When the onions are clear, add the pork and beef. Cook thoroughly. When the meat is almost done, add the apple, orange peel, lemon zest and acitron. Mix well. Wait until the water in the pan is almost evaporated, then add pecans and sliced almonds. Cook for about 10 minutes. Stuffing should be dry. Add parsley. Once peppers are cooled, peel the charred bits off.
7. Add pecans, cream cheese, milk, cinnamon and white wine in a blender. Blend together, then add sugar.
8. Fill peppers with stuffing. Close and turn over and place on plate. Pour nogada sauce on top. Garnish with pomegranates and parsley.