Refresh

This website www.chefspencil.com/wprm_print/chile-en-nogada is currently offline. Cloudflare's Always Online™ shows a snapshot of this web page from the Internet Archive's Wayback Machine. To check for the live version, click Refresh.

Go Back
–+ servings
Chile en Nogada

Chile en Nogada

Chef's Pencil Staff
A delicious stuffed poblano pepper filled with ground beef and pork, topped with a creamy white sauce and beautifully decorated with pomegranate seeds and parsley.
4.91 from 92 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 10 pieces

Ingredients
 
 

  • 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

For garnishing:

Instructions
 

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!

Notes

Tried this recipe?Let us know how it was!