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Chiles en Nogada (Stuffed Poblano Chiles With Walnut Sauce and Pomegranate Seeds)

4.3

(10)

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Stuffed Poblano Chiles with Walnut Sauce and Pomegranate SeedsRomulo Yanes

Flavorful pork shoulder, along with fruit—dried and fresh, the perfect fall combination—fill these chiles en nogada. Traditionally, new-crop walnuts formed the basis for the sauce for these stuffed peppers. The walnut skins are very bitter, so they are always peeled, which isn't necessary with regular walnuts.

Cooks' notes:

•Pork can be cooked 1 day ahead. Cool in broth, uncovered, then chill in broth, covered.
•Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
•Chiles can be roasted 1 day ahead. Chill, covered, then pat dry before filling.

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