Mexican Chiles en Nogada
Roasted poblano peppers filled with fruit-studded picadillo and covered in creamy walnut sauce.
Equipment
- Baking sheet
- Large skillet
- Blender
- Large bowl
- Chef's knife
Ingredients
Picadillo and Poblanos
- 6 large poblano peppers
- 1 lb ground pork
- 2 medium tomatoes chopped
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 medium apple diced
- 1 medium pear diced
- 1 medium peach diced
Nogada and Garnish
- 1 cup walnuts soaked and peeled
- 1 cup whole milk
- 2 tbsp cream cheese
- 1 medium pomegranate seeds removed
- 1/4 cup fresh parsley chopped
Instructions
Roast the Poblanos:
- Char the poblanos under a broiler or over a gas flame until blistered. Place in a covered bowl for 10 minutes, then peel carefully and slit one side to remove the seeds.
Cook the Picadillo and Nogada:
- Brown the pork in a skillet. Add the onion, garlic, tomatoes, apple, pear, peach, cinnamon, and a pinch of salt. Cook until thick and the fruit is tender, about 15 minutes.
- Blend the walnuts, milk, cream cheese, and a pinch of salt until smooth. Chill until ready to serve.
Fill and Serve:
- Fill each poblano with picadillo and arrange on a platter.
- Spoon over the walnut sauce and garnish with pomegranate seeds and parsley. Serve at room temperature.
Notes
- Peel walnuts for a smooth sauce.
- Do not overfill the peppers.
- Serve the sauce cool or at room temperature, not hot.
Nutrition
Calories: 540kcalCarbohydrates: 35gProtein: 29gFat: 35gSaturated Fat: 9gCholesterol: 80mgSodium: 510mgFiber: 8gSugar: 20g