MexicanMain

Chiles en Nogada

Name: Chiles en Nogada
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 1 lb ground pork; 1 lb ground beef; 1 medium white onion, finely diced; 4 cloves garlic, minced; 2 medium ripe tomatoes, diced; 1 large ripe plantain, diced; 1 medium apple, peeled and diced; 1 medium pear, peeled and diced; 1/2 cup raisins; 1/4 cup slivered almonds; 1/4 cup pine nuts; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground cumin; 2 tbsp vegetable oil; 1 1/2 cups fresh walnuts, soaked overnight and peeled; 8 oz Mexican crema or sour cream; 4 oz cream cheese, softened; 1/2 cup whole milk; 1/4 cup dry sherry; 1 cup pomegranate seeds; 1/4 cup fresh Italian parsley leaves; Salt and white pepper to taste

Roasted poblano peppers stuffed with a sweet and savory filling of seasoned ground meat, fruit, and nuts create a stunning dish that balances richness with unexpected brightness. The creamy walnut sauce and garnish of pomegranate seeds add elegance and contrast beautifully to the tender peppers. Perfect for special occasions or when you want to impress guests with authentic Mexican cuisine.

Prep

1 hour

Cook

45 minutes

Total

1 hour 45 minutes

Serves

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Ingredients

Units

Instructions

1
Roast poblano peppers directly over a gas flame or under a broiler, turning frequently until skin is completely blackened and blistered on all sides. Place in a plastic bag for 10 minutes to steam, then carefully peel off the charred skin while keeping the pepper intact. Make a small lengthwise slit and gently remove seeds and membranes without tearing the pepper.
2
Heat vegetable oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Add ground pork and beef, breaking apart with a wooden spoon, and cook until browned, about 8 minutes.
3
Add diced tomatoes, plantain, apple, and pear to the meat mixture. Stir in raisins, almonds, pine nuts, cinnamon, cloves, and cumin. Season with 1 teaspoon salt. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until fruits are tender and flavors meld. Adjust seasoning and let cool slightly.
4
Prepare the walnut sauce by combining the soaked and peeled walnuts, Mexican crema, cream cheese, milk, and sherry in a blender. Process until completely smooth, about 2 minutes. Season with 1/2 teaspoon salt and a pinch of white pepper. Refrigerate until ready to serve.
5
Carefully stuff each prepared poblano pepper with the picadillo filling, using about 3/4 cup per pepper. Gently press the opening closed to reshape the pepper.
6
Arrange stuffed peppers on a serving platter. Generously spoon the chilled walnut sauce over each pepper, allowing it to pool around the base. Scatter pomegranate seeds and parsley leaves over the top to represent the Mexican flag colors.

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Chiles en Nogada

Prep

1 hour

Cook

45 minutes

Total

1 hour 45 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Roast poblano peppers directly over a gas flame or under a broiler, turning frequently until skin is completely blackened and blistered on all sides. Place in a plastic bag for 10 minutes to steam, then carefully peel off the charred skin while keeping the pepper intact. Make a small lengthwise slit and gently remove seeds and membranes without tearing the pepper.
2
Heat vegetable oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Add ground pork and beef, breaking apart with a wooden spoon, and cook until browned, about 8 minutes.
3
Add diced tomatoes, plantain, apple, and pear to the meat mixture. Stir in raisins, almonds, pine nuts, cinnamon, cloves, and cumin. Season with 1 teaspoon salt. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until fruits are tender and flavors meld. Adjust seasoning and let cool slightly.
4
Prepare the walnut sauce by combining the soaked and peeled walnuts, Mexican crema, cream cheese, milk, and sherry in a blender. Process until completely smooth, about 2 minutes. Season with 1/2 teaspoon salt and a pinch of white pepper. Refrigerate until ready to serve.
5
Carefully stuff each prepared poblano pepper with the picadillo filling, using about 3/4 cup per pepper. Gently press the opening closed to reshape the pepper.
6
Arrange stuffed peppers on a serving platter. Generously spoon the chilled walnut sauce over each pepper, allowing it to pool around the base. Scatter pomegranate seeds and parsley leaves over the top to represent the Mexican flag colors.

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