Chile en Nogada

There exists a historical cloud concerning the lore of chile en nogada and how it became sewn into the annals of Mexico. Even two neighboring states lay claim to its origin: Puebla and Oaxaca. The most widespread and accepted historical acceptance follows.
News had arrived that Agustin de Iturbide, a War of Independence [from Spain] commander and future emperor, would be traveling through Puebla on his way to Mexico City after signing the 1821 Treaty of Cordoba in Veracruz. The town wished to honor him with a grand fiesta, so the nuns of the Santa Monica convent gathered any foods in-season and prepared a new dish. The creation became Chiles en Nogada, chiles in walnut sauce, which were a “hit” and the recipe spread throughout Mexico due to the significance of the flag colors and that the dish was invented for their independence and the new emperor. It became to be known as Mexico’s national dish.
Traditionally served at room temperature with cold cream sauce, the name comes from the Spanish word for the nut tree, Nogal. It consists of poblano chiles filled with picadillo which is a mixture of shredded beef and pork, fruit [usually apple, peach and pear] and spices. A walnut- or pecan-based cream sauce coats the pepper and bright pomegranate seeds are sprinkled atop. The three colors of the dish represent the colors of the Mexican flag: green chile, white sauce and red seeds.