The Magical Tale of Chiles en Nogada | Sweet Heat with Rick Martinez

It's story hour this week on Sweet Heat! Join Rick on this journey to make Chiles en Nogada, a delicacy served to celebrate Mexican Independence Day. Charred poblano chiles are stuffed with a picadillo made from ground pork with diced plantains, pears, apples, onions, and tomatoes. It’s topped with a deliciously rich nogada sauce using crema natural and earthy walnuts. GET THE RECIPE ►► https://f52.co/3necTc9 For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez Looking for something specific? VIDEO CHAPTERS 00:00:00 Intro 00:01:16 The Ingredient Breakdown 00:01:56 Chapter 1 - Ingredient Montage 00:02:37 Chapter 2 - Fire 00:03:31 Chapter 3 - Peel the Peppers, Smash the Tomatoes 00:04:29 Chapter 4 - Make the Picadillo 00:06:27 Chapter 5 - Make the Nogada 00:07:41 Chapter 6 - Getting the Stuffing Just Right 00:09:23 Chapter 7 - Plating 00:09:48 Chapter 8 - Eat PREP TIME: 1 hour COOK TIME: 1 hour 30 minutes SERVES: 8 INGREDIENTS Picadillo & Chiles 2 tablespoons lard 1 pound ground pork, preferably not lean 1/2 medium white onion, chopped 4 garlic cloves, finely grated 1/2 sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped 1/2 firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped 1/2 firm-ripe plantain, peeled and chopped Kosher salt 1 teaspoon dried Mexican oregano 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon ground black pepper 1/4 cup dry sherry 1 pound roma tomatoes 1/2 peach, peeled, pitted, and chopped 1/4 cup unroasted whole almonds, chopped 1/3 cup golden raisins 1/3 cup pitted Spanish green olives 1/2 teaspoon finely grated lemon zest 2 tablespoons chopped fresh parsley 1 tablespoon freshly squeezed lemon juice 8 large poblano peppers Nogada Sauce & Garnish 2 1/4 cups walnuts, unroasted 3/4 cup crema ácida or crème fraiche or sour cream 3/4 cup crema natural or heavy cream 1 tablespoon granulated sugar 1 1/2 teaspoons kosher salt 1 cup pomegranate seeds, for garnish 1/2 cup parsley leaves and tender stems, for garnish SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.