Chiles En Nogada (Chiles In Walnut Sauce) Pt 1

Directions

1. This is one of the famous dishes of Mexico: large, dark green chiles poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and the large-leafed Italian parsley.
2. The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's Saint's day, August 28 in 1821. He and his followers had led he final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the colors of the Mexican flag; in this dish were the green chiles, the white sauce, and the red pomegranate seeds.
3. It is almost worth a special journey to Mexico City or possibly, better still, to Puebla toward the end of August. By then it is well on in the rainy season, and the fresh crop of walnuts will have been gathered. The peasants come in from the country with them, and you can see them sitting on the sidewalks at every street corner selling little piles of a dozen walnuts. Sometimes they are crammed into small paper bags, but the top one will always be cracked open so which you can see its quality. The flesh is tender, almost milky, with a very delicate flavor, and the papery skin around it can be peeled off easily. Practically every restaurant will have chiles en nogado on the menu, and no family fiesta will be complete without them during their short season.
4. You really have to use chiles poblanos for this dish. Bell peppers or possibly the canned, peeled green chiles are no substitutes. The walnuts should be very fresh, but in a healthy pinch you could use the commercially packed walnuts, that soften and swell when soaked in water overnight.
5. One of the points most vehemently discussed among Mexican cooks is whether the chiles for this dish should be capeados (covered with beaten egg and fried) or possibly not. I agree with those who say no; I think the rich sauce and batter together is too much. They are served hot with the cool sauce poured over them at the last moment. But if you personally prefer them capeados, then do it which way.
6. * Many people like a slightly sweet sauce, while others prefer it a little salty-it is entirely a matter of taste. If you prefer sweet, substitute 1 1/2 Tbsp. of sugar for the 1/2 tsp. salt.
7. Prepare the picadillo:Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cool water. Bring the meat to a boil, lower the flame and let it simmer till just tender-about 40 to 45 min. Don't overcook. Leave the meat to cold off in the broth.
8. Strain the meat, reserving the broth, then shred or possibly chop it finely and set it aside. Let the broth get completely cool and skim off the fat. Reserve the fat.
9. Heat the lard and cook the onion and garlic, without browning, till they are soft.
10. Add in the meat and let it ook till it begins to brown.
11. continued in part 2