Chiles en Nogada

Name: Chiles en Nogada
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 8 large, poblano chiles (5 to 6 ounces each); 2 , plum tomatoes (4 ounces each); 8 ounces, tomatillos, husks and stems removed, rinsed well and dried; ½ large, white onion, peeled and quartered through root end; 1 , jalapeño chile, stemmed; 3 , garlic cloves, unpeeled; 2 teaspoons, minced canned chipotle chile in adobo sauce; 2 teaspoons, chopped fresh oregano; 1¾ teaspoons, table salt, divided; 1 teaspoon, ground cinnamon; ¼ teaspoon, ground cloves; ¼ teaspoon, ground cumin; 1 tablespoon, lard or vegetable oil; 1 pound, ground pork; ¼ cup, dry sherry; 1 , Bosc pear, peeled, halved, cored, and cut into ¼-inch pieces (1 cup); 1 , peach, peeled, halved, pitted, and cut into ¼-inch pieces (½ cup); ⅓ cup, raisins; ⅓ cup, pitted green olives, sliced thin; ⅓ cup, pine nuts, toasted; ¼ cup, fresh parsley leaves plus ¼ cup chopped, divided; ½ teaspoon, grated lemon zest plus 2 tablespoons juice; 1½ cups, Mexican crema; 1½ cups, walnuts; 2 ounces, goat cheese; ¼ cup, water; 1 tablespoon, honey; 1 teaspoon, dry sherry; ¼ teaspoon, ground nutmeg; ¼ teaspoon, table salt

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By Dominique Khoury

Appears in Cook's Illustrated September/October 2023

Picadillo-stuffed poblanos napped in creamy walnut sauce and bejeweled with pomegranate seeds, chiles en nogada is the nation's point of pride and festivity.

SERVES6 to 8

TIME2¼ hours

has video

WHY THIS RECIPE WORKS

Chiles en nogada, widely considered to be Mexico's national dish, features picadillo-stuffed poblanos napped in creamy walnut sauce and bejeweled with pomegranate seeds. It's a patriotic feast prepared every September for the country's Inde...

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