[Dpreefer]

chile en nogada is supposed to be served at room temperature. The chile is cooked and then stuffed after it cools to handling temperature. The sauce is made before and is at room temperature. The sauce is poured over the chile and pomegranite seeds sprinkled on top

(Hint: To sprinkle pomegranite seeds, cut the pomegranite in half. Hold one half over the dish and give it a few nice whaks with a wooden spoon. The seeds just pop out onto the dish. This is so easy that those who tried to manually cut them out roll their eyes when this easy method is revealed to them.