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Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
Prep
1 hr
Cook
30 mins
Servings
8
Difficulty
Hard
This is my favorite dish to make when I want to impress guests without spending hours in the kitchen. Chiles en Nogada is a stunning Mexican classic featuring roasted poblano peppers stuffed with a savory pork mixture and topped with a creamy walnut sauce that's both elegant and surprisingly simple to prepare. The beauty of this recipe is that most of the work happens upfront, leaving you just thirty minutes of cooking time. Walnuts are packed with omega 3 fatty acids, making this indulgent dish surprisingly heart healthy. What I love most is how the combination of sweet fruits like plantain and peach mingles with spices and the rich, velvety walnut cream, creating layers of flavor that feel fancy but come together quite easily.
Ella x
Ingredients
- 8poblano peppers
- 2 tbspolive oil
- 1onion(diced)
- 3 clovesgarlic(minced)
- 450 gground pork
- 2tomatoes(diced)
- 1plantain(diced)
- 1apple(peeled and diced)
- 1peach(peeled and diced)
- 2 tbspfresh parsley(chopped, plus extra for garnish)
- 2 tbspcandied orange peel(chopped)
- 2 tbsppine nuts
- 2 tbspraisins
- 2 tbspalmonds(chopped)
- ¼ tspground cloves
- 1 tspsalt
- ½ tspblack pepper
- 237 mlwalnuts
- 118 mlmilk
- 100 ggoat cheese
- 1 tbspsugar
- 1cinnamon stick
- 118 mlpomegranate seeds(for garnish)
Detail level
Instructions
- 1
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
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
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
Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
- 5
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.
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