Name: Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Poblano peppers - 8; Olive oil - 1 tablespoon; Onion, chopped - 1; Garlic, finely chopped - 2 cloves; Ground pork - 1 ¾ pounds; Peeled, seeded, and chopped tomatoes - 2 cups; Ripe plantain, chopped - 1; Apple, chopped - 1; Fresh peach, chopped - 1; Fresh parsley, chopped - 1 bunch; Chopped candied orange peel - 2 tablespoons; Pine nuts - 2 tablespoons; Raisins - 2 tablespoons; Blanched almonds, chopped - 2 tablespoons; Whole cloves, ground - 4; Salt and pepper to taste - 4; Chopped walnuts - 2 ½ cups; Milk - 1 ¾ cups; Soft goat cheese - ¾ cup; White sugar - 1 tablespoon; Cinnamon stick - 1 (1 inch) piece; Pomegranate seeds - 1 ½ cups; Chopped fresh parsley - ½ cup

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

1. Poblano peppers - 8

2. Olive oil - 1 tablespoon

3. Onion, chopped - 1

4. Garlic, finely chopped - 2 cloves

5. Ground pork - 1 ¾ pounds

6. Peeled, seeded, and chopped tomatoes - 2 cups

7. Ripe plantain, chopped - 1

8. Apple, chopped - 1

9. Fresh peach, chopped - 1

10. Fresh parsley, chopped - 1 bunch

11. Chopped candied orange peel - 2 tablespoons

12. Pine nuts - 2 tablespoons

13. Raisins - 2 tablespoons

14. Blanched almonds, chopped - 2 tablespoons

15. Whole cloves, ground - 4

16. Salt and pepper to taste - 4

17. Chopped walnuts - 2 ½ cups

18. Milk - 1 ¾ cups

19. Soft goat cheese - ¾ cup

20. White sugar - 1 tablespoon

21. Cinnamon stick - 1 (1 inch) piece

22. Pomegranate seeds - 1 ½ cups

23. Chopped fresh parsley - ½ cup

How to cook deliciously - Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

1. Stage

Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.

2. Stage

Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.

3. Stage

Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.

4. Stage

Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.

5. Stage

Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley. Dotdash Meredith Food Studios