Chile en nogada

Chiles en nogada are poblano chiles stuffed with a fruit-and-meat picadillo, covered in a creamy walnut sauce (the nogada) and sprinkled with pomegranate seeds, so the dish shows the green, white and red of the Mexican flag. Tradition holds that nuns in Puebla created it in 1821 to honor Agustín de Iturbide after the consummation of independence. It is a seasonal dish, served mainly in August and September when fresh walnuts and pomegranates are available.