The most recent episode of my over-reaching life finds me two weeks ago sending The Professor and my kids off on the hour drive to the nearest decent grocery store to buy, fresh poblanos, ground pork, peaches (which I didn’t end up using), and pomegranates (which he couldn’t find). I was determined to make Chiles en Nogada, the classic Mexican Independence Day meal, for you prior to Dies y Sies de Septiembre—the 16th of September, similar to our 4th of July.
You see, I’d been planning it since last year. I’d been dreaming about the recipe and then all of the sudden it was a week out and there were no pomegranates within 100 miles and, oh yeah, we were going out of town for two weeks. Ay, yi, yi, this stuffed chile thing was not going to happen.
So it is with sincerest apologies that I am a week late with this recipe, showing up late to the party…..again. On the upside, they did have pomegranates in Michigan (!) as well as some of the most beautiful pretzels I ever did see. Plus, my husband might win ArtPrize (I’m just going to keep saying it in hopes that will up his chances) but if you are in Grand Rapids, go ahead and give him your vote, ‘kay?
In true patriotic fashion, this dish represents the colors of the Mexican flag, dark green poblano chiles, creamy white walnut sauce, and bright red pops of pomegranate (a much classier version of our multicolored flag desserts). They are a source of pride in Puebla, where it is said the dish was born, but these picadillo-stuffed peppers are eaten all over the country during this time of year when summer bursts into fall and ripe peppers, tomatoes, apples, fresh walnuts, and pomegranates are simultaneously in season.
I hardly ever make chile rellenos, they take a bit of time, but this one is a show stopper and worth every minute of effort. And bonus, if you leave out the walnut sauce they are dairy free—a rarity in a Mexican stuffed, fried pepper!
Not saying that you should, because honestly the walnut sauce is where it’s at.
Have a great week everybody!!
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