Description
Chiles en nogada shine as a patriotic Mexican masterpiece blending sweet, savory, and creamy flavors. Poblano peppers stuffed with fruits and meat get draped in a luxurious walnut sauce, celebrating national pride with each delicious bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 6 large poblano peppers
- 1 pound (454 grams) ground pork
Filling Ingredients:
- 2 ripe tomatoes, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (37 grams) raisins
- 1/4 cup (30 grams) almonds, chopped
- 1/2 cup (80 grams) pomegranate seeds
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
Nogada (Walnut Sauce) Ingredients:
- 1 cup (120 grams) walnuts
- 1/2 cup (120 milliliters) milk
- 1/4 cup (60 grams) cream cheese
- 1 tablespoon (15 grams) sugar
- 1/4 teaspoon cinnamon
Instructions
- Char poblano peppers over open flame or in 375°F oven until skin blackens completely. Transfer to sealed plastic bag for 10 minutes to steam, then carefully peel away charred skin.
- Sauté ground pork in skillet until golden brown. Incorporate onion and garlic, cooking until fragrant and translucent.
- Enhance meat mixture with diced tomatoes, raisins, almonds, and traditional spices like cinnamon and cloves. Simmer for approximately 10 minutes, allowing flavors to meld together.
- Create creamy walnut sauce by blending walnuts, milk, cream cheese, sugar, and ground cinnamon until achieving a silky, uniform consistency.
- Delicately slice each roasted pepper along one side, removing seeds while maintaining pepper’s structural integrity.
- Generously fill prepared peppers with seasoned meat mixture, ensuring even distribution and compact filling.
- Arrange stuffed peppers on elegant serving platter, then cascade walnut sauce over surface, covering peppers completely.
- Garnish with vibrant pomegranate seeds and freshly chopped cilantro, creating a visually stunning presentation that captures traditional Mexican culinary artistry.
Notes
- Roast poblano peppers carefully to achieve a perfect char without burning, ensuring the skin blisters evenly for easy peeling.
- Use fresh ground pork with a moderate fat content to keep the filling moist and flavorful, preventing dryness in the final dish.
- Adjust the spice blend by toasting whole spices before grinding to enhance the depth of flavor in the filling.
- For a lighter version, substitute ground pork with ground turkey or plant-based meat alternatives to accommodate different dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg