Chiles en Nogada is a traditional Mexican dish featuring stuffed poblano peppers filled with a savory-sweet mixture of meat, fruits, and spices, topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley.
Preparation time
1h
Cooking time
30min
Ingredients
6 Servings
- 50 grams almonds
- 1 apple
- 1 teaspoon cinnamon
- 0.5 teaspoon cloves
- 250 ml cream
- 3 garlic cloves
- 500 grams ground beef
- 1 onion
- 1 bunch parsley
- 1 peach
- 1 plantain
- 6 poblano peppers
- 100 grams pomegranate seeds
- 50 grams raisins
- 1 teaspoon salt
- 2 tablespoons sugar
- 100 grams walnuts
- 1 tablespoon white vinegar
Directions
Step 1
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a plastic bag to sweat for 10 minutes, then peel off the skins and remove the seeds.
Step 2
In a large pan, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
Step 3
Stir in the cinnamon and ground cloves, followed by the diced apple, peach, and plantain. Cook for about 5 minutes until the fruits are slightly softened.
Step 4
Add the chopped almonds, raisins, and salt. Cook for another 5 minutes, then remove from heat and let the filling cool.
Step 5
Stuff each poblano pepper with the meat and fruit mixture, being careful not to overfill.
Step 6
To make the nogada sauce, blend the soaked and peeled walnuts with the cream, sugar, and white vinegar until smooth. Adjust seasoning with salt if necessary.
Step 7
Serve the stuffed peppers on a plate, drizzled with nogada sauce and garnished with pomegranate seeds and chopped parsley.