Name: Chiles en Nogada (Stuffed Poblano Chiles With Walnut Sauce and Pomegranate Seeds)
Cook time: 2 hr
Total time: 3 hr
Yield: Makes 8 (main course) servings
Ingredients: 1 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces; 1 teaspoon salt; 1 (1/2-inch-thick) crosswise slice white onion; 2 garlic cloves, peeled; 1 sprig fresh thyme; 1 cup finely chopped white onion; 1 tablespoon finely chopped garlic (about 3 large cloves); 2 tablespoons olive oil; 2 tablespoons lard or vegetable oil; 2 lb fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice; 1 sprig fresh thyme; 2 Turkish bay leaves or 1 California; 1 (4-inch) cinnamon stick (preferably Mexican); 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 pinch freshly grated nutmeg (optional); 1 tablespoon cider vinegar, or to taste; 1 1/2 teaspoons sugar, or to taste; 3/4 teaspoon salt, or to taste; 1 small peach; 1/3 cup dried apricots, coarsely chopped; 1/4 cup raisins; 1/4 cup pine nuts; 1/3 cup diced (1/3 inch) peeled green apple; 1/2 cup diced (1/3 inch) peeled very ripe (black) plantain or firm banana; 1 1/2 cups walnut halves (5 oz); 3/4 cup slivered almonds (2 1/2 oz) plus additional if necessary to thicken sauce; 1 1/2 cups whole milk plus additional if necessary to thin sauce; 6 oz queso fresco or very mild soft goat cheese, crumbled (1 1/2 cups); 1 tablespoon sugar, or to taste

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Stuffed Poblano Chiles with Walnut Sauce and Pomegranate SeedsRomulo Yanes

Flavorful pork shoulder, along with fruit—dried and fresh, the perfect fall combination—fill these chiles en nogada. Traditionally, new-crop walnuts formed the basis for the sauce for these stuffed peppers. The walnut skins are very bitter, so they are always peeled, which isn't necessary with regular walnuts.

Cooks' notes:

•Pork can be cooked 1 day ahead. Cool in broth, uncovered, then chill in broth, covered.
•Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
•Chiles can be roasted 1 day ahead. Chill, covered, then pat dry before filling.

Recipe notes

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That fall, Gourmet magazine celebrated its 65th birthday with chile peppers, pear cake, and Aquavit-spiked Bloody Marys.

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