Chiles en Nogada (Stuffed Poblanos with Walnut Sauce)

Poblanos and filling

• 4 Poblano pepper
• 2 tbsp Olive oil
• 1 medium White onion
• 2 cloves Garlic
• 2 medium Tomato, ripe
• 500 g Minced pork
• ½ tsp Ground cinnamon
• ¼ tsp Ground cloves
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Walnut sauce and finish

• 200 g Walnuts
• 300 ml Whole milk
• 120 g Pomegranate seeds

1. Heat the oven to 230°C (445°F). Put the poblano pepper on a baking tray and roast for 18 to 22 minutes, turning once, until blistered and blackened in patches.
2. Transfer the roasted chillies to a mixing bowl and cover tightly so they steam and loosen their skins. Leave for 15 minutes, then reduce the oven to 180°C (355°F).
3. Meanwhile, finely chop the white onion and crush the garlic. Dice the tomato.
4. Heat the olive oil in a large frying pan over medium heat, then cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until soft and lightly golden. Stir in the garlic for 30 seconds until fragrant.
5. Add the minced pork and cook for 8 to 10 minutes, breaking it up, until no longer pink and starting to brown. Stir in the tomato, ground cinnamon, ground cloves, remaining fine sea salt and the black pepper, then cook for 10 to 12 minutes until the tomato breaks down and the mixture is thick and cohesive.
6. Tip the pork mixture onto a plate and leave to cool until just warm, so it is easier to stuff. This also helps keep the chillies intact.
7. Peel the poblanos, keeping the stems on for presentation, then make a lengthways slit and gently remove the seeds. Stuff each chilli with the pork mixture, pressing it in without tearing the flesh.
8. Arrange the stuffed chillies on the baking tray and warm in the oven for 10 minutes, just to heat through. Remove and leave at room temperature while you make the sauce.
9. Blend the walnuts with the whole milk until very smooth, stopping to scrape down as needed. Taste and adjust with a pinch more fine sea salt if you like, then let the sauce stand for 5 minutes to thicken slightly.
10. Spoon the walnut sauce over the chillies so it coats them generously. Finish with the pomegranate seeds and serve at room temperature for the smoothest, most even coating.

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