wild rice-stuffed chiles en nogada

September 15 begins the days of celebration known as fiestas patrias, or Independence celebrations, with “El Grito de Independencia” (Cry of Independence), commemorating the battle cry of the Mexican War of Independence. This is Mexico’s most important civic holiday and the occasion of one of her most widely celebrated fiesta periods. Schools, banks, and all businesses close for several days. Widely considered Mexico’s national dish, Chiles en Nogada have been called “A Mexican Flag on a Plate” for their tricolor appearance. The following recipe is adapted from the original dish, which didn’t include meat in the stuffing; although that is the common way you will find them served in Mexico, today. Instead, I have used wild rice; the chewiness makes this the perfect foil for the fruits and vegetables in the stuffing.

What Is Wild Rice? Wild rice isn’t technically “rice,” but actually the seed of a species of aquatic grass that was once a dietary staple of the Native Americans.Wild rice a high-fiber food, gluten-free, low in fat, and high in both lysine and protein. It has a nutty, earthy flavor and a distinctly chewy texture. 

Chiles & Stuffing

4 large, fresh Poblanos, as evenly shaped as possible

1 cup Rancho Gordo Wild Rice

3 cups vegetable or chicken stock

5 medium ripe tomatoes, seeds removed and finely chopped

½ cup white onion, finely chopped

2 garlic cloves, minced

1/2 cups tart apples, finely diced

1/2 cup pears, finely diced

1/2 cup diced apricot

1 ripe plantain

2 tbsp. dried black currants or raisins

2 tbsp. sliced blanched almonds, toasted

3 tbsp. olive oil

1/8 tsp. ground cinnamon 

Pinch of cumin

Salt & pepper to taste

Nogada Sauce

1 cup Crème Mexicana, sour cream or Crème Fraiche

½ cup goat cheese

1 cup blanched walnuts

1 cup white bread, diced or torn into small pieces

2 tbsps. sweet Sherry or Port

1 tbsp. white sugar

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

Pinch of salt 

To Cook Wild Rice Rinse wild rice by placing it in a fine-mesh strainer and under cold running water. Shake to drain. Bring stock to boil, adding salt to taste if needed, along with the salt (unless the stock is already salted). Reduce heat, cover and simmer for 45 minutes. Now, it’s time to check your rice. Unlike traditional rice, you re not trying to cook until all liquid has been absorbed. When rice is done, it should be chewy and some of the grains should have burst open. Continue cooking for an additional 10 to 15 minutes if needed — keep an eye on your rice the rice…when the grains are tender, remove from stovetop, transfer to a strainer and drain off any remaining liquid. 

To Prep Poblanos Heat them on the comal, a non-stick pan (without oil) or by just placing them over the gas burners on your stove, keeping them slightly elevated by seating them on the burner grate. Using metal tongs, turn frequently, cooking on each side until the skin is blackened and blistered. Remove chiles from the heat and immediately place them in a plastic bag and tie it closed, allowing the peppers to sweat for 5–10 minutes. This cooking technique is known in Mexico as sudar. Remove the peppers from the bag, you’ll find the burnt skins peel off easily. Now, working very carefully, make a lengthwise slit on one side and remove the seeds, taking care not to tear the chile. Set aside.  

Prep Fruits and Vegetables Parboil plantain by making a slit in the skin and cooking the plantain in boiling water for 5 minutes. Remove, allow to cool enough so you can handle, peel and dice. Heat olive oil over a medium-high flame. Add garlic and onions and sauté until they just begin to turn translucent. Lower the heat to medium. Now add the rest of the chopped ingredients, including the plantain, but not the tomatoes. Season with salt, pepper, cinnamon, and a pinch of cumin. Continue cooking until dried fruit have started to plump up just a little. Remove mixture from heat; add chopped tomatoes and almonds to mixture. 

To Make Nogada SauceMix all ingredients in a blender until smooth. Taste for salt, sugar and spices. Adjust if needed and blend again.  

Stuff & Bake Poblanos with the prepared Wild Rice Pilaf, taking care not to overstuff. Peppers should be “full” but not overflowing. Put the stuffed Poblanos on a baking sheet lined with a silpat or parchment paper and bake for 15 minutes at 350° to marry the flavors of the stuffing with the peppers. Remove, cover with the Nogada Sauce, garnish with cilantro leaves and pomegranate seeds.