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Author Archive | Victor Palma

Chiles en Nogada

chilesNogada

By Executive Chef Victor Palma, Rosewood Hotel San Miguel de Allende

Serves 10

10 large poblano chiles

For Meat Filling

2 pounds ground pork leg
1 onion, quartered
3 garlic cloves, whole and peeled
2 bay leaves
2 cinnamon sticks
3 star anise

For Fruit Filling

1 tablespoon canola or corn oil
½ medium onion, chopped
4 cloves of garlic, minced
4 medium tomatoes, seeded and chopped
½ cup parsley, chopped
½ cup chopped almonds
½ cup pine nuts
½ cup diced biznaga (candied cactus) *
1 pear, peeled, cored and chopped
1 apple, peeled, cored and chopped
1 peach, pitted, peeled and chopped
¼ cup raisins
⅓ cup brown sugar
2 teaspoons salt, or to taste

For Walnut Sauce

2 cups milk
1 cup goat cheese
1 cup fresh walnuts (or pecans), peeled and chopped
¼ teaspoon ground cinnamon
¼ cup dry sherry
Sugar (optional)

For Garnish

¾-1 cup of pomegranate seeds
½ cup parsley, finely chopped

1.…

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