Chiles en Nogada

Mexico's most spectacular dish. Poblanos stuffed with a picadillo of pork, fruit, and spices. Walnut cream sauce, pomegranate, and parsley. The colors of the flag.

1. 1

   Char poblanos directly over gas flame until completely blackened. Place in a plastic bag 15 minutes to steam. Peel, make a slit down one side, remove seeds carefully.

2. 2

   Cook ground pork until browned. Add diced fruit, almonds, raisins, and spices (cinnamon, cloves, black pepper). Cook 10 minutes. Cool completely.

3. 3

   Stuff each chile with picadillo. Close with a toothpick.

4. 4

   Make nogada: blend walnuts, cream cheese, and sour cream until silky smooth. Season with salt and a tiny pinch of cinnamon. Should be thick enough to coat a spoon.

5. 5

   Plate by laying stuffed chile on a white plate. Spoon walnut sauce generously over.

6. 6

   Scatter pomegranate seeds and parsley over the white sauce. The three colors should be vivid.

7. 7

   Serve at room temperature, never hot. The contrast of warm filling and cool sauce is intentional.