Chiles En Nogada
Celebrate the heart of Mexican cuisine with Chiles en Nogada, a vibrant and flavorful dish that’s as stunning as it is delicious. This traditional recipe combines roasted poblano peppers stuffed with a rich and aromatic filling of ground beef, pork, raisins, almonds, and warm spices like cinnamon and cloves. The pièce de résistance is the creamy walnut sauce, or "nogada," made from blended walnuts, milk, cream cheese, and a hint of sherry, which perfectly complements the savory stuffing. Topped with jewel-like pomegranate seeds and fresh parsley, this dish is a visual masterpiece that embodies the colors of the Mexican flag. Perfect for special occasions or as a centerpiece for authentic Mexican feasts, Chiles en Nogada is a true culinary treasure that delights both the palate and the eyes.
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Recipe Information
Ingredients
- 6 large Poblano peppers
- 250 grams Ground beef
- 250 grams Ground pork
- 1 medium, finely chopped Onion
- 2 finely minced Garlic cloves
- 2 medium, finely chopped Tomato
- 50 grams Dried raisins
- 50 grams, finely chopped Almonds
- 30 grams Pine nuts
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon, plus more to taste Salt
- 0.5 teaspoons Black pepper
- 150 grams, shelled and soaked in milk Walnuts
- 1 cup Milk
- 100 grams Cream cheese
- 1 tablespoon Sugar
- 2 tablespoons Sherry or white wine
- 0.5 cup Pomegranate seeds
- 2 tablespoons, for garnish Fresh parsley leaves
- 2 tablespoons Vegetable oil
Instructions
Begin by roasting the poblano peppers over an open flame or in the oven until their skins are blistered and charred. Place them in a plastic bag for 10 minutes to let them sweat and loosen the skins.
Once cooled, peel the charred skins off the peppers carefully. Make a small slit down the side of each pepper and remove the seeds and veins, being careful not to tear the pepper. Set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the ground beef and ground pork to the skillet. Cook until browned, breaking up any lumps with a spatula, about 8-10 minutes.
Mix in the tomatoes, raisins, chopped almonds, pine nuts, cinnamon, cloves, salt, and pepper. Cook the mixture for another 10-15 minutes, stirring occasionally, until the flavors meld and the mixture is slightly dry.
Carefully stuff each poblano pepper with the cooked meat filling. Close the opening using toothpicks if needed. Set aside.
To prepare the walnut sauce (nogada), drain the soaked walnuts and blend them in a blender with milk, cream cheese, sugar, and sherry or white wine until smooth and creamy. Adjust seasoning with a pinch of salt if necessary.
To plate, place a stuffed poblano pepper on a plate, spoon the walnut sauce generously over the top, and garnish with pomegranate seeds and chopped parsley leaves.
Serve at room temperature or slightly warm. Enjoy the flavors of this traditional Mexican dish!
Nutrition Facts
Calories |
3795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.4 g | 356% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 76.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5546 mg | 241% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 128.4 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 958 mg | 74% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
