THE PICADILLO
o 1 pound ground pork, beef or chicken (or combination)
o 1 small chopped white onion
o 1 sweet, tart apple small rough chopped
o 1 sweet pear small rough chopped
o 1 peach small chopped
o 1/2 cup raisins (soaked in brandy even better)
o 1/2 cup dried apricots
o ½ plantain, peeled and chopped
o 3 garlic cloves, finely chopped
o 1 Tbl Mexican oregano
o ½tsp ground cinnamon (smoked extra nice)
o ¼tsp ground clove
o ¼ cup dry red wine
o 1(14-ounce) can diced fire-roasted tomatoes with juices
o 1/2 cup toasted whole almonds chopped
o 1/2 cup pecans chopped
o ½ tsp grated lemon zest plus 1 tsp lemon juice
salt and black pepper to taste
CHEESE MIX
2 cups any Mexican cheese shredded
***I like to use queso Oaxaca (chopped), Queso Blanca and cream cheese.
THE POBLANO
o 1 cup of cornbread mix
o 2 egg whites
o 12 large poblano chiles
THE NOGADA SAUCE & topping
o 2 cups walnuts
o 1/2 cup almonds
o 1 tsp cinnamon
o 2 cups crema or sour cream
o 1 cup broth
Salt and pepper to taste
o 1 cup pomegranate seeds
o ½ cup parsley leaves chopped
Day One
Step 1. Make the picadillo: Heat olive oil in a large skillet over high heat and cook onions till translucent. Add your meat and cook until browned, about 6-7 minutes. Using a slotted spoon, transfer the mixture to a large bowl or zip bag (easy trick is blot with paper towel to get rid of extra fat)
Step 2
Leave a little fat in the pan, reduce heat to low and cook apple, pear, plantain, apricots, peach, raisins, nuts, and garlic while stirring occasionally, until tender but not browned about 5 minutes, adjusting the heat as necessary. Add black pepper, oregano, cinnamon and ground clove- continue stirring lightly ( you don’t want mushy)
Stir in wine and cook, stirring occasionally, until most of the liquid has dissipated about 2 minutes. Stir in tomatoes with their juices, cook until most of the liquid has evaporated, 5 minutes.
Step 3
Combine the meat and fruit mixture in a big bowl. Add lemon juice. Taste and season with salt/pepper, allow to cool and set in fridge overnight.
Step 4
Combine 3 cheeses and store in fridge: queso Oaxaca, Queso Blanca and cream cheese.
Step 5
Next day in AM
Blister the poblano chiles on your gas stovetop (gas stove: place chiles on the flame) Working quickly, keep turning until blackened then put in paper bag to steam for 10 min. Shake bag vigorously to remove charred skin. When cool enough to handle, peel skin from chiles, leaving stem intact. Chiles should still be firm and bright green. Using a paring knife, make a 2-inch cut (about 1 inch from the top) lengthwise down the side of each poblano and carefully remove seeds and ribs. Place the poblanos cut-side up on a rimmed baking sheet and fill each with about ½ cup picadillo and 1/4 cup cheese mix. Gently press the filling into the poblanos until full but not bursting or splitting. Once filled, I brush egg whites and dust cornbread mix. No need to try and pickup the chile to bread- just pat on top of Chiles. Place in a 350 degree oven for 40 min or store in fridge till ready to cook.
Step 7
Make the sauce: Purée the walnuts, almonds, cinnamon and crèma with 1 1/2 cups broth in a blender until creamy. Season with salt/pepper * thin with more broth if necessary.
To serve: Place a cooked chile on a plate and cover with sauce. Sprinkle with pomegranate seeds and parsley. Serve with Mexican rice and salad. “>To serve: Place a cooked chile on a plate and cover with sauce. Sprinkle with pomegranate seeds and parsley. Serve with Mexican rice and salad.