Ingredients
Single portion- 2 Poblano chiles
- 150 g Ground pork or beef
- 1/2 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1/2 cup Tomato, chopped
- 1/4 cup each Apple & pear, diced
- 1/4 cup Plantain, diced (optional)
- 1 tbsp each Raisins & almonds, chopped
- pinch each Cinnamon & cloves, ground
- 3/4 cup Walnuts (soaked, skinned)
- 1/2 cup Milk or cream
- 2 tbsp Fresh cheese (queso fresco)
- to taste Sugar & salt
- for garnish Pomegranate seeds & parsley
Instructions
- Step 1: Char poblanos over flame or broiler until blistered; steam covered 10 minutes. Peel skin, slit lengthwise, and remove seeds carefully.
- Step 2: Picadillo: Sauté onion and garlic; add meat and brown. Stir in tomato, diced fruits, raisins, almonds, and spices; simmer until thick. Cool to warm.
- Step 3: Nogada: Soak walnuts in hot water 10 minutes, then in milk 20 minutes. Peel if needed. Blend walnuts with milk/cream and queso fresco; season lightly with sugar and salt.
- Step 4: Stuff chiles with picadillo. Spoon nogada over at room temperature. Garnish with pomegranate seeds and parsley.
- Step 5: Serve traditionally at room temp; batter-frying is a regional variant but not required.