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Chiles en Nogada is a very special celebratory dish that originated in Puebla in the 1800s. The dish consists of a blistered poblano chili stuffed with a combination of beef and pork, mixed with chopped apple, pear, peach, almond, raisins, ground cloves and cinnamon. The chile is finished with a “nogada” sauce made with peeled walnuts, almonds, goat cheese and milk, blended until smooth. The dish is then decorated with bright red pomegranate seeds and sometimes chopped parsley.