Chiles En Nogada

[lolamydog]

At first i was thinking about making chiles en nogada at home myself, but after looking at the list of ingredients I decided to try this dish first at a restaurant.  It was absolutely delicious. Now i have to learn how to cook it at home. It does not look very easy.




Ingredients
2 cups (8 ounces) walnut halves and pieces, must be very fresh walnuts

For the chiles and pork-and-fruit stuffing:
 1 pound boneless pork butt, cut into 1 1/2" cubes

3 large garlic cloves, minced

1 medium sweet white onion, diced

8 large fresh poblano chiles

2 tablespoons vegetable oil

2 tablespoons golden raisins

2 1/2 tablespoons dried mango, candied biznaga cactus or citron, cut into 1/4 -inch dice

1 small pear, peeled, cored and cut into 1/4 - inch dice

1 small Jonathan or McIntosh apple, peeled, cored and cut into 1/4 - inch dice

2 medium fresh peaches (or extra pears or apples), peeled, pitted and cut into 1/4 - inch dice

1 ripe, medium tomato, seeded and roughly chopped

1 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

1 1/4 teaspoon sea salt

1/3 cup (about 1 3/4 ounces) silvered blanched almonds.

1 ripe, medium-size plantain, peeled and cut into 1/4 - inch dice.

For finishing the sauce:

1 1/4 cups milk

1 slice firm white bread, crusts removed

1 tablespoon sugar (or 3 packets of Splenda

Salt, about 1/2 generous teaspoon

1 teaspoon dry sherry

1/4 teaspoon cinnamon, preferable freshly ground Mexican canela
 1/2 cup heavy (whipping) cream or Mexican crema
 For the garnish:
 1 pomegranate
 8 sprigs Italian flat-leaf parsley