Chiles en Nogada Traditional Recipe | V&V Supremo®

Ingredients

• 8 medium poblano peppers, roasted, peeled, deveined, and cut for stuffing
• 2 Tbsp. vegetable oil
• 3 Tbsp. yellow onion, small diced
• 2 small cloves garlic, minced
• ½ lb. ground pork, 75% lean
• 6 oz. ground beef, 80% lean
• ¼ Cup + 1 Tbsp. smoked ham, small diced
• ½ lb. roma tomatoes roasted, peeled, seedless, chopped
• ½ cup chicken stock
• 1 pinch ground cloves
• 1 pinch ground cumin
• 1 pinch ground cinnamon
• ½ Cup + 2 Tbsp. apples, small diced
• ½ Cup + 2 Tbsp. pears, small diced
• ½ Cup + 2 Tbsp. peaches, small diced
• ¼ Cup + 1 Tbsp. plantain, small diced
• 1 pinch saffron
• ½ Cup + 1 Tbsp. raisins
• ¼ Cup + 1 Tbsp. sliced almonds, toasted
• 3 Tbsp. candied pineapple rings, minced
• ½ tsp. kosher salt
• ¼ Cup sherry wine
• 1¼ Cups walnuts, shelled, roughly chopped, skin removed
• ¼ Cup Mexican-style sherry wine
• 2¼ Cups V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cinnamon
• 2 Tbsp. granulated sugar
• 2 Tbsp. + 1 tsp. Mexican-style sherry wine
• 3 slices old French roll bread, torn in pieces
• 1½ Cups V&V Supremo® Queso Fresco, crumbled
• ¾ Cup pomegranate seeds
• 8 parsley sprigs