I love making dishes with unusual flavour combinations, so when I read about Chiles on Nogada, a Mexican dish from Pueblo, my interest was piqued…. stuffed poblano peppers featuring lots of fruits and spices, bathed in a walnut sauce and topped with pomegranate seeds? Wow!
Supposedly the recipe was developed by nuns, who peeled and ground the walnuts for days, awaiting the arrival of Agustín de Iturbide! It’s served nowadays in Mexico when the pomegranates are in season, and often to celebrate Diez y Seis de Septiembr (Mexico’s Independence Day).