Chiles en Nogada is a marriage of Old and New World cuisine. Legend says they were created by nuns in the Santa Monica Convent in Puebla to honor General Iturbide, the leader of the Independence movement but the recipe was likely circulating in manuscripts well before then. Its colors are those of the Mexican flag – green, white and red - making it the celebratory dish for Mexican Independence Day on September 16th.

For the peppers:
6 poblano peppers
2 tablespoons olive oil
1⁄2 yellow onion, diced
2 garlic cloves, chopped
1⁄2 pound ground beef
1⁄2 pound ground pork
8 ounces tomato sauce
1⁄2 cup diced mixed dried fruit
1⁄2 cup toasted almonds, pine nuts or a combination of both
2 tablespoons chopped parsley
salt and pepper

For the walnut sauce:
5 ounces queso fresco (about 1 1⁄2 cups)
1⁄2 cup walnuts
2 tablespoons sugar
1 cup milk
pinch salt
1⁄2 cup pomegranate seeds

Roast the poblanos directly over a gas flame, in a dry skillet or under the broiler, turning often, until charred all over. Transfer the poblanos to a plastic bag or bowl, cover, and let sweat for 5 minutes.

Rub the blackened skin off of the poblanos and make a slit in the side of each one, beginning 1⁄2 inch below the stem and ending 1⁄2 inch from the tip. Carefully dislodge the seed clusters at the base of the stems. Rinse off any stray seeds and bits of skin. Pat dry.

In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until the onion is translucent, about 4 minutes. Add the ground beef and pork and cook, stirring, until no trace of pink remains; drain off the fat in the skillet.

Stir the tomato sauce, dried fruit, nuts and parsley into the meat mixture and season to taste with salt and pepper.

Stuff the poblanos with the meat filling and arrange them snugly in a baking dish. Transfer the poblanos to plates and serve immediately with walnut sauce or cover and bake for about 5 minutes at 375° F until they are heated through.

Make the sauce. In a blender, combine the queso fresco, walnuts, sugar, milk and pinch salt and puree until smooth.

Pour the walnut sauce over the chiles garnished with pomegranate seeds.

Serves 6