Chiles en nogada
(Chiles in Walnut Sauce)
Chiles en nogada or stuffed poblano chiles in walnut sauce is a star dish of the Mexican Independence Day, celebrated every year on September 16. Poblano chiles are large, heart-shaped peppers with thick walls, great for stuffing, and characterized by their flavors which can range from mild to hot.
The dish was invented in 1821 by nuns from the city of Puebla who wanted to make a meal using local ingredients that were in season, as a symbol of appreciation for the Mexican General Augustin de Iturbide. It consists of a mixture of ground pork meat and dried fruits, stuffed in poblano chiles that are covered with a creamy walnut sauce and decorated with parsley and pomegranate seeds on top.
The dish is available only during that short season of the year, specifically in September, when the chiles are the greenest, the pomegranates ripe and red, and the walnuts just picked from the trees. Chiles en nogada boasts its unusual ingredients for a reason - they represent the colors of the Mexican flag - white, red and green, making the dish as patriotic as it can be.
When consumed, the dish releases intense aromas of cinnamon, apple, pear, walnuts, and almonds, contrasted with the strong flavors of pork, garlic and onion, complementing each other in this delicious, festive dish.
