“Chiles en Nogada: La Comida de los dioses,” 12” x 9”, monotype with chine collé and intaglio, 2012

Barth, Charles

Chilies en Nogada

A gorgeous dish served on Mexico’s Independence Day, September 16. It consists of a green
chile, white walnut sauce and red pomegranate seeds. The dish reflects the colors of the Mexican flag.
6 large poblano chilies
2 teaspoons of vegetable oil
½ pound ground pork or beef
1/4 medium onion, diced
2 garlic cloves, minced
½ teaspoon cinnamon
1 apple, peeled, cored and chopped
2 tablespoons unsalted almonds, chopped
pinch of nutmeg
1/4 teaspoon cumin
1/4 cup of raisins, chopped
1/4 cup dried apricots, chopped
salt to taste
½ cup chopped walnuts
½ cup sour cream
4 ounces of cream cheese
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup of milk
Place the poblano chilies in a broiler and let the skins blister and burn. Remove from heat and
wrap in a plastic bag. Let stand for 20 minutes. The skins will then flake and are easily removed
by rubbing. Cut a slit into each chile, lengthwise, and scoop out the seeds.
Heat the oil over medium heat in a large pan. Add pork or beef and brown until nearly done. Add in
the onion, garlic, cinnamon, apple, almonds, nutmeg, cumin, raisins and apricots.
Salt to taste and cook for 15 minutes. Stuff the chilies with equal portions of the stuffing.
To make the sauce, place the walnuts in a blender along with the sour cream, cream cheese, cinnamon
salt and milk. Pour over the chilies and sprinkle with pomegranate seeds. This dish
is usually served at room temperature.