Chiles en Nogada

Roasted poblano peppers stuffed with a sweet-savory picadillo, draped in walnut cream sauce and pomegranate seeds.

Ingredients

• 700g cured chorizo
• 1 cup masa dough
• 2 tbsp minced garlic
• a pinch of smoked paprika
• 2 tbsp olive oil
• 2 red bell peppers, chopped
• a handful of fresh epazote, chopped
• a drizzle of toasted pumpkin seeds

Instructions

1. 1

   Pat the black beans dry, season generously with salt, pepper, and dried oregano, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat lard in a wide pan or heavy pot over medium-high heat and sear the black beans until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the finely chopped white onion and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cinnamon and avocado, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the black beans to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the black beans is tender and cooked through, roughly 30 mins.

7. 7

   Stir in the toasted pumpkin seeds, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the epazote and serve hot alongside white rice.

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