The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquest were concocted of ingredients of the color of the Mexican flag; in this dish were the green chilies, the white sauce, and the red pomegranate seeds.
The classic Mexican dish uses a pork picadillo with dried fruits and spices. Guaymas uses ground chicken. Use whichever ground meat you like. This dish is a bit involved, but the effort is worth it. It really is an extraordinary blend of flavors. If you ever get to Guyamas Restaurant in Tiburon, Mill Valley California, (now closed) by all means, order it! You won’t be disappointed.