Preparation

Chiles en nogada appears on menus each September throughout Mexico, celebrating independence with the colors of the flag: green pepper, white sauce, red pomegranate. It's elaborate, yes, but cooking for one means you can justify the effort.

Preparing the Pepper

Char the poblano directly over a gas flame or under the broiler, turning until blackened on all sides. Place in a plastic bag for 10 minutes to steam, then peel off the skin. Make a lengthwise slit and carefully remove the seeds, keeping the pepper intact. Set aside.

The Picadillo Filling

Heat a tablespoon of olive oil in a skillet over medium heat. Cook the ground pork, breaking it apart, until browned. Add onion and garlic, cooking until softened, about 4 minutes.

Stir in the diced apple, raisins, almonds, cinnamon, cloves, and tomato sauce. Season with salt and pepper. Cook for 5 minutes until the apple softens and the flavors meld. The filling should be fragrant and slightly sweet.

Carefully stuff the poblano with the picadillo mixture and place it in a small baking dish.

Nogada Sauce

Drain the soaked walnuts and blend with crema, milk, and queso fresco until smooth and creamy. Season with a pinch of salt and a tiny pinch of sugar if needed to balance. The sauce should be pourable but coat the back of a spoon.

Warm the stuffed pepper in a 350°F oven for 10 minutes just to heat through.

Plate the pepper and generously drape the walnut sauce over it, leaving some green visible. Scatter pomegranate seeds and parsley over the top—green, white, and red in harmony.

Eat this slowly, with a fork and knife, savoring the interplay of sweet, savory, and nutty in every bite.