Stuffed Poblano Chillies

From 'The Road to Mexico' by Rick Stein
Stuffed Poblano Chillies It's said that this Pueblan dish was created to celebrate Mexican independence from Spain. The colours of the dish are meant to represent the Mexican flag, with green poblano chillies, white walnut and milk sauce, and red pomegranate seeds:

  • 8 green poblano peppers
  • 2 tbsp olive oil
  • 100g celery, finely chopped
  • 1 small onion, finely chopped
  • 100g carrot, finely chopped
  • 200g minced beef
  • 200g minced pork
  • 2 tbsp sweet sherry
  • 30g raisins
  • 25g candied mixed peel
  • 50g flaked almonds
  • 75g pecan nuts, chopped
  • Pinch of fresh thyme leaves
  • ½ tsp dried oregano
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 10 turns black peppermill
    • For the Nogada sauce
  • 300ml whole milk
  • 50g pecan nuts
  • 50g walnuts
  • 75g cream cheese
  • 50g ricotta or curd cheese
  • 1 tbsp sweet sherry
    • To serve
  • Seeds of ½ pomegranate
  • 8 sprigs of fresh coriander
  1. Using a pair of tongs, char the peppers over a flame until blackened, then peel off the charred skin and set them aside.
  2. For the filling, heat the olive oil in a frying pan over a low to medium heat and sweat the celery, onion, and carrot for about 10 minutes until softened.
  3. Turn up the heat, add the beef and pork and fry until lightly browned, then add the sherry, raisins, candied peel, nuts, herbs, and cinnamon and season with salt and pepper.
  4. Cook briefly, then remove from the heat and allow to cool to room temperature.
  5. For the Nogada sauce, blitz all the ingredients in a blender to a rich creamy consistency.
  6. Very carefully slit down one side of each of the peppers and scrape out the seeds with a teaspoon.
  7. Fill the peppers with the meat and fruit mixture, then put them on a serving plate and drizzle over some of the sauce. Sprinkle with pomegranate seeds and coriander and serve with a bowl of the cold sauce so everyone can help themselves.