Here we are with step 2 of the chiles en nogada story: the filling. If I were going super-authentic it would be a picadillo (see the recipe I posted yesterday), but I made some edits, so "filling" is plenty appropriate.
One of our dinner guests for this meal eats chicken and fish but not beef or pork, so I went with shredded chicken thighs as the meat. Braise in a couple inches of water, remove, cool, shred, chop. (And the liquid left behind is basically chicken stock, so save that for another use.)
Then I mixed the meat with an oddly eclectic assortment of ingredients: onion, garlic, cinnamon, cloves, tomatoes, a pear, an apple, cranberries, and -- hold onto your hats for this one -- dried kiwi.
That's it for the filling. Stuff into the peppers, and then you're ready for the sauce.
Oh, the sauce.
We'll talk about that tomorrow.