Chile en Nogada
Chiles en nogada is a delicious traditional Mexican dish: poblano peppers are stuffed with picadillo (a mixture of grounded meat, fruits, and spices), topped with a walnut-based cream sauce, and decorated with pomegranate seeds and parsley.
It was invented in the city of Puebla and the dish colors resemble the Mexican flag. Enjoy this classic chile en nogada recipe!
Chile en Nogada
- 10 roasted poblano peppers
For the filling:
- 1/4 lb ground beef
- 1/4 lb ground pork
- 1 cup tomato sauce
- 1 white onion
- 5 cloves garlic
- 1/4 tsp ground cinnamon
- 3 black peppercorns
- 1/4 tsp ground cloves
- 1/2 tsp dry thyme
- 1 tsp salt
- 1 tsp sugar
- 1/2 large apples diced
- 1/2 pear diced
- 1 peach diced
- 1/2 ripe plantains diced
- 1/4 cup raisins
- 1 tsp olive oil
For the salsa:
- 2 cups walnuts
- 1/2 cup milk
- 3 oz goat cheese
- 1 tbsp sugar
- salt to taste
- pomegranate seeds
For the salsa nogada:
- Begin by soaking the walnuts and almonds in hot water for approximately 20 minutes. Once done, remove the skins, place the nuts in cold water for a further 15 minutes.
- Place the salsa ingredients in the blender along with the almonds and walnuts and blend to a smooth paste and set aside.
For the pepper filling:
- Prepare the filling by frying half the amount of onion in a saucepan with the olive oil. Add the garlic and continue frying for a couple of minutes.
- Add the fried onion and garlic in a blender with the tomato sauce, thyme and cloves and blend until smooth.
- In the same saucepan place the meat along with the rest of the onion. Season with salt and cook until the meat is evenly browned and tender.
- Stir in all the diced fruit and cook for an additional 5 minutes, stirring well to combine evenly.
- Stir in the sugar and cinnamon and cook on medium-low flame for another 3 minutes.
- Next, add 1 cup of tomato sauce and simmer until most of the liquid has evaporated. Make sure the mixture does retain some moisture to make filling the peppers easier.
How to Make the Chiles Rellenos:
- Once everything is ready begin filling the peeled poblano peppers.
- To do this, cut an opening right down the middle. Use toothpicks to close it back up if you desire.
- Smother in the salsa, and top with parsley and pomegranate seeds.
- Serve and enjoy!
Related: Mixiotes de Pollo
Related: Roasted Mexican Chicken
Related: Chicken Quesadilla with Pico de Gallo
Related: Arroz Verde (Mexican Green Rice)
Related: Chicken Chili with Corn
Related: Pulled Chicken Tacos with Tomatillo Salsa
Related: Tasty Mexican Easter & Lent Foods to Try Out