![\"Asando](\"https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/09\/video-snapshot-florinis-1.jpg\")
The pepper of our choice is known as "Fl\u00f3rina" because it is from the place of the same name, a region of Greece. The Florina pepper is red when ripe and is red most of the year. We were struck by the fact that at this time, this same pepper is green, because it has not yet ripened. Our reasoning was that it is the color we are looking for, since poblano peppers are of this color. We think that the grains of pomegranate decorating a red chili ... of course not, and anyway, we would need a color to get to have those of the flag! His skin seemed to have the right texture and it only remained to find out if his flavor would be the desired one. <\/p>\n\n\n\n
We put a good amount in a bag and walked around the stalls to buy the other ingredients. One by one, we put the pomegranates, walnuts, pine nuts, raisins and the other elements that would give us a succulent dish, like the one we made in Mexico, into our cart. The only bet was our \u201cpoblano pepper\u201d.<\/p>\n\n\n\n
Once home, we got to work, emptying our shopping cart, first of all. These are the ingredients we use:<\/p>\n\n\n\n
Dried and fresh fruits<\/h2>\n\n\n\n- 1 cup of chopped apple<\/li>
- 1 cup of chopped pear<\/li>
- 1 cup of chopped peach<\/li>
- 80 gr of pine nuts<\/li>
- 80 gr of raisins<\/li>
- 80 gr of peeled and chopped almonds<\/li><\/ul>\n\n\n\n
Note: To replace the acitr\u00f3n that is in danger of extinction<\/a>We use 70 grams of candied aloe although you can use other candied fruits. <\/p>\n\n\n\nThey also need<\/h2>\n\n\n\n- 3 tbsp lard<\/a><\/li>
- 1 tbsp sugar<\/li>
- 3 tbsp tomato concentrate<\/li>
- 1\/2 tsp ground cloves<\/li>
- 1 pinch of oregano<\/li>
- 1 pinch of thyme<\/li>
- 8 ground black peppers<\/li>
- 1 piece of cinnamon<\/li>
- Salt to taste<\/li><\/ul>\n\n\n\n
Ingredients<\/h2>\n\n\n\n- 20 Florina peppers or similar, deveined and skinless * <\/li>
- 1 kg of ground pork (also, it can be half pork and half beef)<\/li>
- 1 onion finely chopped<\/li>
- 3 garlic cloves finely chopped<\/li><\/ul>\n\n\n\n
* Do not be afraid and enter it! The Fl\u00f3rina pepper has its origins in Brazil and when it was brought to Greece, it found the ideal conditions to grow in the northern region, specifically in the greater area of Fl\u00f3rina. There are other chilies in the world that can substitute for the poblano pepper. For example, the Anaheim chili is a spicier pil\u00edn and its flavor is similar<\/a>. <\/p>\n\n\n\n![\"Extracto](\"https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/09\/extracto-1.jpg\")
Excerpt from the article \u201cPoblano Vs. Anaheim: PepperScale Showdown<\/a>", Translated into Spanish by Google Translate<\/figcaption><\/figure>\n\n\n\nFor the nogada<\/h2>\n\n\n\n- 100 gr of walnut<\/li>
- 70 gr of peeled almonds<\/li>
- 250 gr of goat cheese<\/li>
- 150 ml milk<\/li>
- 50 ml sherry<\/li>
- 2 tsp sugar<\/li><\/ul>\n\n\n\n
How we put them together<\/h2>\n\n\n\n
Once everything was in place, we began by bringing the butter to the fire already hot, frying the onion and garlic. We continue adding the ground meat and seasoning it, we keep it in the cooking until it loses its liquids and is slightly browned. Right at this moment, we add the tomato concentrate and a tablespoon of sugar to counteract the acidity of the tomato. Here, it is worth mentioning that we made sure that the tomato concentrate did not have water, since we do not want it to release it, creating a mixture that ruins our fruits when placing them. <\/p>\n\n\n\n
We stirred and we added our apple, pear and peach, all chopped with their skin so that it would not get off when cooking. We integrate the fruits to the meat for a time of 3 minutes, more or less, until they are slightly cooked. At this point, our noses were about to burst from the whimsical smell that the mixture exuded! <\/p>\n\n\n\n
Note: To replace the acitr\u00f3n that is in danger of extinction<\/a>We use 70 grams of candied aloe although you can use other candied fruits. <\/p>\n\n\n\n * Do not be afraid and enter it! The Fl\u00f3rina pepper has its origins in Brazil and when it was brought to Greece, it found the ideal conditions to grow in the northern region, specifically in the greater area of Fl\u00f3rina. There are other chilies in the world that can substitute for the poblano pepper. For example, the Anaheim chili is a spicier pil\u00edn and its flavor is similar<\/a>. <\/p>\n\n\n\n Once everything was in place, we began by bringing the butter to the fire already hot, frying the onion and garlic. We continue adding the ground meat and seasoning it, we keep it in the cooking until it loses its liquids and is slightly browned. Right at this moment, we add the tomato concentrate and a tablespoon of sugar to counteract the acidity of the tomato. Here, it is worth mentioning that we made sure that the tomato concentrate did not have water, since we do not want it to release it, creating a mixture that ruins our fruits when placing them. <\/p>\n\n\n\n We stirred and we added our apple, pear and peach, all chopped with their skin so that it would not get off when cooking. We integrate the fruits to the meat for a time of 3 minutes, more or less, until they are slightly cooked. At this point, our noses were about to burst from the whimsical smell that the mixture exuded! <\/p>\n\n\n\nThey also need<\/h2>\n\n\n\n
Ingredients<\/h2>\n\n\n\n
For the nogada<\/h2>\n\n\n\n
How we put them together<\/h2>\n\n\n\n
![\"Pimientos](\"https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/09\/chiles-florina-1.jpg\")
![\"chiles](\"https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/09\/chiles-en-nogada-platillo.jpg\")