Chile en Nogada – Traditional Indepe

Ingredients

• * 4 poblano pepper
• * 250 gr ground beef shoulder
• * 250 gr ground pork shoulder
• * 100 gr butter
• * 1 tbsp cooking oil
• * 1/2 cup dry white wine
• * 1 white onion
• * 2 large clove of garlic
• * 4 celery stalk
• * 1 tbsp fresh sage (finely chopped)
• * 4 tbsp parsley (finely chopped)
• * 1 tbsp fresh tarragon (finely chopped)
• * 1 tsp dried oregano
• * 1 gala apple
• * 3 guava (seeded)
• * 1 pear
• * 1 peach
• * 100 gr dried apricot
• * 100 gr acitron (caramelized viznaga cactu)*
• * 100 gr almond (chopped)
• * 100 gr raisin1 tsp cinnamon (ground)
• * 1/2 tsp ground clove (ground)
• * sea salt and pepper to taste
• * * * nogada (nut) sauce
• * 200 gr requeson (you can use ricotta cheese instead)
• * 1/4 to 1/2 cup of milk
• * 1/2 cup walnut
• * 1 slice of white onion
• * 2 guava (seeded)
• * 1 to 2 tsp sugar
• * 1 tsp vanilla
• * dash of freshly ground nutmeg
• * natural sea salt and pepper to taste
• * 2 pomegranate (for garnish)
• * 1 tbsp finely chopped parsley (for garnish)

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