Title: Chiles en nogada (chiles in walnut sauce) pt 1
 Categories: Meats, Mexican
      Yield: 6 Servings
 
      6    Chiles poblanos
      1 sm Bunch Italian parsley
           Seeds of one small
           -pomegranate

MMMMM-------------------------PICADILLO------------------------------
      3 lb Boneless pork
    1/2    Onion; sliced
      2    Cloves garlic; peeled
      1 tb Salt
      6 tb Lard or the fat from the
           -broth
    1/2 md Onion; finely chopped
      3    Cloves garlic; peeled and
           -chopped
      8    Peppercorns
      5    Whole cloves
    1/2    Inch stick cinnamon
      3 tb Raisins
      2 tb Almonds; blanched & slivered
      2 tb Acitron or candied fruit;
           -chopped
      2 ts Salt
  1 1/4 lb Tomatoes; peeled and seeded
      1    Pear; peeled and chopped
      1    Peach; peeled and chopped

MMMMM--------------------NOGADA (WALNUT SAUCE-------------------------
     25    Fresh walnuts; shelled
      1 sm Piece white bread; without
           -crust
    1/4 lb Farmer cheese
  1 1/2 c  Thick Sour Cream; See recipe
    1/2 ts Salt; *
      1 lg Pinch powdered cinnamon
 
  This is one of the famous dishes of Mexico: large, dark green chiles
  poblanos stuffed with a pork meat picadillo and covered with a walnut
  sauce. It is decorated with red pomegranate seeds and the large-leafed
  Italian parsley.
  
  The recipe is said to have been concocted by the grateful people of
  Puebla, who were giving a banquet in honor of Don Agustin de
  Iturbide's Saint's day, August 28 in 1821. He and his followers had
  led he final revolt against Spanish domination; as self-proclaimed
  emperor he had just signed the Treaty of Cordoba. All the dishes at
  the banquet were concocted of ingredients of the colors of the
  Mexican flag; in this dish were the green chiles, the white sauce,
  and the red pomegranate seeds.
  
  It is almost worth a special journey to Mexico City or, better still,
  to Puebla toward the end of August. By then it is well on in the
  rainy season, and the fresh crop of walnuts will have been gathered.
  The peasants come in from the country with them, and you can see them
  sitting on the sidewalks at every street corner selling little piles
  of a dozen walnuts. Sometimes they are crammed into small paper bags,
  but the top one will always be cracked open so that you can see its
  quality. The flesh is tender, almost milky, with a very delicate
  flavor, and the papery skin around it can be peeled off easily.
  Practically every restaurant will have chiles en nogado on the menu,
  and no family fiesta will be complete without them during their short
  season.
  
  You really have to use chiles poblanos for this dish. Bell peppers or
  the canned, peeled green chiles are no substitutes. The walnuts
  should be very fresh, but in a pinch you could use the commercially
  packed walnuts, which soften and swell when soaked in water overnight.
  
  One of the points most vehemently discussed among Mexican cooks is
  whether the chiles for this dish should be capeados (covered with
  beaten egg and fried) or not. I agree with those who say no; I think
  the rich sauce and batter together is too much. They are served warm
  with the cold sauce poured over them at the last moment. But if you
  personally prefer them capeados, then do it that way.
  
  * Many people like a slightly sweet sauce, while others prefer it a
  little salty--it is entirely a matter of taste. If you prefer sweet,
  substitute 1 1/2 tablespoons of sugar for the 1/2 teaspoon salt.
  
  Prepare the picadillo:
  
  Cut the meat into large cubes. Put them into the pan with the onion,
  garlic, and salt and cover with cold water. Bring the meat to a boil,
  lower the flame and let it simmer until just tender--about 40 to 45
  minutes. Do not overcook. Leave the meat to cool off in the broth.
  
  Strain the meat, reserving the broth, then shred or chop it finely
  and set it aside. Let the broth get completely cold and skim off the
  fat. Reserve the fat.
  
  Melt the lard and cook the onion and garlic, without browning, until
  they are soft.
  
  Add the meat and let it ook until it begins to brown. continued in
  part 2