75 walnuts in their shells or 3 cups walnut halves
2 cups of milk
8 oz creme fraiche
8 ounces of queso fresco
2 tablespoons of sugar
Pinch of salt
2½ lbs. of pork loin
1 teaspoon of salt
2 onions quartered (for pork)
4 cups of water
Olive oil
2 cups of onions (2 medium onions)
5 whole garlic cloves, crushed and chopped
2 cups (1 lb) of finely chopped, roasted tomatoes
4 tablespoons of minced parsley
1 apple, peeled and chopped (about 1 cup)
2 large pear, pealed and chopped (about 1 cup)
2 peaches, peeled and chopped (about 1 cup)
1 large firm banana, peeled, and chopped about 1 cup
½ cup of raisons
1 cinnamon stick
Instructions
For the nut sauce: (You can prepare the nut sauce the night before) To prepare nut sauce, shell the walnuts. Place in a glass bowl cover with boiling water and let the walnuts soak for five-ten minutes. Drain, then peel the thin skin from the nuts. Place the walnuts in a small bowl, cover with 1 cup of the milk and let soak for 12 hours. Drain the walnuts reserving 1 cup of milk. Transfer the walnuts to a blender and puree with the cream, the remaining 1 cup of milk the queso fresco, sugar, and salt and refrigerate. When you are about 20 minutes away from serving the dish take the nut sauce out of the refrigerator.
For the meat: Preheat oven to 350 degrees. In a cast iron dutch oven heat oil. Generously salt and pepper the pork loin. Brown the pork on all sides. Add garlic and onion slices and lightly brown them around the pork. Add 3 cups of water and boil for 1 minute. Place the dutch oven in the oven covered and roast for about 1 hour and 30 minutes. Drain reserving 1 cup of the cooking stock. Let the pork cool. Chop finely and set aside.
For the filling: In a skillet, heat oil. Add the chopped onion and garlic and saute until transparent. Add tomatoes, minced parsley, and cook for five minutes. Add the remaining salt, apple, pear, peaches, banana, raisons, and the cinnamon stick and simmer uncovered for 5 minutes or until the fruit thickens. Add the pork and the reserved stock and simmer for another 15 minutes. Set aside.
Pasillas Chiles: Roast the chiles on a comal or a skillet until blackened. Place the chiles in a glass dish and cover with an air tight lid to sweat the chiles for about 15 minutes. Peel the thin skin off of the chiles. Make 1 long slit in each chile and remove the seeds.
Stuffing the Chiles: Use a spoon and stuff the chiles with the meat mixture. Bake for about 20 minutes.
Plate each of the chiles. Add the nut sauce and top with the pomegranates and garnish with fresh parsley. Buen Provecho!
Recipe by Epicurean Narrative at https://epicureannarrative.com/chiles-en-nogada-chiles-in-walnut-sauce/