Cholula Recipe
(Chef Olea’s interpretation of Chile en Nogada) a tower of chile poblano / ground lamb, pork and beef / nuts / dried fruits / spices over a cold creamy walnut sauce / pomegranate seeds / balsamic jalapeño reduction
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Ingredients
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Chiles and Filling
Walnut Sauce
Balsamic Jalapeño Reduction
Garnish
Method
Roasting Chiles
- 1
Roast the Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes.
- 2
Peel and Prepare the Peppers
Once cooled, peel the charred skin from the poblano peppers, cut a slit down the side, and remove the seeds. Set aside.
Preparing the Filling
- 3
Cook the Meat Filling
In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the ground lamb, pork, and beef. Cook until browned and fully cooked. Stir in the chopped nuts, dried fruits, cinnamon, cloves, salt, and pepper. Mix well and remove from heat.
Making the Walnut Sauce
- 4
Preparing the Balsamic Jalapeño Reduction
- 5
Make the Reduction
In a small saucepan, combine balsamic vinegar, chopped jalapeño, and honey. Bring to a boil, then reduce heat and simmer until thickened, about 10-15 minutes.