Chiles en Nogada

Name: Chiles en Nogada
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 Poblano chiles; 600 g Ground pork or beef; 2 small Onions, finely chopped; 8 cloves Garlic, minced; 2 cups Tomatoes, chopped; 1 cup each Apple & pear, diced; 1 cup Plantain, diced (optional); 1/4 cup each Raisins & almonds, chopped; 1/2 tsp each Cinnamon & cloves, ground; 3 cups Walnuts (soaked, skinned); 2 cups Milk or cream; 1/2 cup Fresh cheese (queso fresco); to taste Sugar & salt; for garnish Pomegranate seeds & parsley

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Mexican Celebration Stuffed Peppers Walnut Sauce Latin America Main Course

Instructions

0 of 5 steps complete

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.

Estimated nutrition

4658.1kcal

204.9protein

285.8fat

306.3carbs

Nutrition confidence88%

11 of 14 ingredients matched the nutrition lookup. 0 amounts used estimated gram conversions.

High protein Contains DairyContains Nuts

Needs nutrition review: Poblano chiles, Sugar & salt, Pomegranate seeds & parsley. Read the nutrition disclaimer.

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ID: 170
Slug: chiles-en-nogada
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Poblano Chiles Pork Or Beef Onions Finely Garlic Tomatoes Apple Pear Plantain Raisins Almonds Cinnamon Cloves Walnuts Soaked Skinned

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