Cinco de Mayo is not Mexican Independence Day—a statement that usually surprises my non-Mexican friends. Every September, I practically go on a two-week blitz campaign to educate my friends about the real Mexican Independence Day.
The celebration technically begins on September 15th, La Noche del Grito. People all over Mexico gather in their town squares and many watch on television as the clock strikes eleven and the president shouts “Viva Mexico,” and the crowd echoes back the same. “Viva la independencia!”
It’s a grand display of national pride; much like the Fourth of July with the fireworks, parades and parties. I always love watching it on TV, seeing the zócalo in Mexico City filled to the brim with people.
This year, I was standing in my living room with a hand full of queso fresco as I watched El Grito. I was in the middle of making a special sauce, and just as the clock struck eleven, I was about to put the cheese into the blender with milk and walnuts. I didn’t want to miss the big moment, so there I was, cheese in hand, watching my TV and trying not to drip on the floor.
If you’ve never seen El Grito before, here’s your chance:
For 2009, I decided to make my own chiles en nogada, a very typical (and somewhat labor intensive) dish served around this time of year that showcases the colors of the Mexican flag. When I told my suegra my plans weeks before, she asked if I’d be able to find all the ingredients. I had to go to a few stores in order to get everything, and actually, the only ingredient that was difficult to find was a decent-looking pomegranate.
This recipe is from a traditional Spanish-language cookbook by Susanna Palazuelos I received as a gift from my suegra a few years ago, and is adapted to our liking. The original recipe calls for some ingredients I don’t care for so I adjusted portions and some substitutions, but the core of the recipe is still the same. The results were excellent and I even shared some with a few Mexican friends here in Chicago who had never before tasted this very traditional dish.
- 10 chiles poblanos
- 2 tbsp salt
- 1 tbsp white vinegar
- 1 pomegranate, seeds reserved
- A few sprigs of parsley to decorate each chile
- 1 ½ cup walnut halves
- 1 ¼ cup milk (2% or whole; you will use 1 cup of the milk to soak the walnuts)
- 1 ½ cup Mexican cream (crema de leche espesa)
- 10-12 ounces of queso fresco
- 2-3 tbsp cane sugar
- a big pinch of salt
- 1 lb pork loin, cut into a few sections
- 6 cups water
- about 1/3 of a white onion (a big slice)
- 7 cloves of garlic (3 whole, 2 crushed for the pork broth; 2 crushed for the picadillo)
- 1 bunch of fresh flat parsley, divided (3/4 will go in the broth, ¼ will go in the picadillo)
- 1 to 1 ½ tbsp salt
- ¼ cup of vegetable oil
- ¾ of a cup of white onion, finely chopped
- 1 large red tomato, peeled, seeds removed and finely chopped
- 1-2 apples, peeled and finely chopped (yields about 1 cup)
- 1 large pear, peeled and finely chopped (yields about ¾ of a cup)
- 1 large peach, peeled and finely chopped (yields about ½ a cup)
- ¾ cup golden raisins
- ¼ cup almonds, blanched, peeled and finely chopped
THE NIGHT BEFORE: Blanch the walnuts for about 5-7 minutes, let cool slightly and peel the skins off. This is the most important part of the recipe not to cheat on, because the skin is bitter. It will take you awhile to do it, but trust me, you don’t want to leave the skins on. Put the skinned walnuts into a measuring cup and cover with 1 cup of milk, cover with saran wrap and leave in the refrigerator overnight. It took me about 1 hour from start to finish with prepping the walnuts.
Measure out ¾ of a cup of golden raisins and rehydrate them by covering with water (room temperature). Let them rehydrate overnight. Drain the water in the morning and reserve the rehydrated raisins until you are ready to use them.
Using a slotted spoon, transfer the walnuts out of the milk and into a blender. Pour about ¾ of the milk into the blender. Discard the rest. Add the Mexican cream, fresh milk, sugar and salt to the blender. Crumble the queso fresco over the ingredients in the blender so it is easier to incorporate (you want the sauce to be completely smooth with no lumps). Blend until very smooth. Pour into a container and refrigerate.
To prepare the relleno, fill a pot with 6 cups of water and add the slice of onion, 3 whole cloves of garlic (peeled but not chopped), 2 cloves of peeled and crushed garlic, the little bunch of parsley and ½ tbsp of salt. Bring to a boil and add the pork loin piece by piece. Allow it to boil gently for about 15 minutes and then let it simmer for about 40 minutes or until the pork is fork-tender. Remove the meat from the broth and let cool a bit. Shred by hand or with a fork and set aside. Reserve about 1 cup of broth. (Use the rest for another recipe like soup if you wish—you just made pork stock.)
I suggest you chop everything for the picadillo first.
Start with the garlic: crush 2 cloves and add to a large pan. Chop ¾ of a cup of white onion and add to pan. Peel and remove the seeds from the tomato and then finely chop. Set aside in a prep dish. Chop the ¼ of a bunch of parsley left and add to prep dish with tomatoes.
Peel and finely chop the apple, pear, peach and blanched almonds. Set aside in another prep dish.
Heat your pan on the stove with the ¼ cup of oil. Add the garlic and onion and cook for about 4-5 minutes on medium heat or until the onion is transparent, but be careful not to burn it. Add the chopped tomatoes and parsley (distribute evenly in pan) and let cook for about 5 minutes without stirring it. (That’s why you need to distribute it evenly in the pan.)
Stir the oil, garlic, tomatoes and parsley briefly. Incorporate the rest of the salt (1/2 to 1 tbsp), the apple, pear, peach, raisins and almonds and cook over medium heat for about 5 minutes. Add the shredded pork loin and the reserved broth. Continue cooking at medium heat for 7-10 minutes or until the fruit has cooked and the mixture looks thickened. Let the picadillo come to room temperature and reserve.
Roast the chiles over an open flame and peel them. Make a large cut down the side of each chile, making sure to not break them or rip the skin. (I suggest using latex gloves for the next step.) Using your fingers, carefully remove the seeds from inside the chile and then use the knife to remove any large veins. If you need a full tutorial with step by step instructions on how to roast them, you can reference my post on how to roast poblano chiles.
In a large bowl, dilute 2 tbsp of sea salt and 1 tbsp of white vinegar with water to completely cover the chiles. Let them soak for 40-60 minutes. This will take a little bit of the heat out of them if they are too spicy. After soaking, rinse the chiles with cool water and pat them dry as much as possible with paper towels. With a spoon, add a little bit of the relleno to each chile, being careful not to overfill them.
While the chiles are soaking in the salt, water and vinegar solution, cut the ripe pomegranate and reserve the seeds in a prep dish. To remove the seeds without making a mess, slice the pomegranate with five cuts but don’t slice all the way through. Submerge in a bowl of cool water, pull apart the slices and remove the seeds gently by hand. Rinse gently.
Pour the nogada over the chile filled with picadillo and sprinkle the pomegranate seeds on top. Garnish each chile with parsley and serve at room temperature.