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Chiles en Nogada

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Chiles en Nogada is a traditional Mexican dish featuring roasted poblano peppers stuffed with a savory-sweet picadillo (meat and fruit filling), topped with a rich walnut cream sauce and garnished with pomegranate seeds and fresh parsley. It’s as beautiful as it is delicious—representing the colors of the Mexican flag and served most famously during patriotic holidays.

Ingredients

Scale

For the Chiles:

  • 6 large poblano peppers

For the Picadillo (Stuffing):

  • 1 tbsp vegetable oil

  • 1/2 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 lb ground pork or beef

  • 2 medium tomatoes, finely chopped or pureed

  • 1/2 apple, peeled and diced

  • 1/2 pear, peeled and diced

  • 1/4 cup raisins

  • 1/4 cup chopped dried apricots (optional)

  • 1/4 cup slivered almonds

  • 1 tsp cinnamon

  • 1/4 tsp ground cloves

  • Salt and pepper, to taste

For the Nogada (Walnut Sauce):

  • 1 cup walnuts (soaked in warm water or milk for 1 hour, skins removed)

  • 1/2 cup Mexican crema or sour cream

  • 1/2 cup milk

  • 1/4 cup fresh cheese (like queso fresco or ricotta)

  • 1–2 tbsp sugar, to taste

  • 1/4 tsp cinnamon (optional)

  • Salt, to taste

For Garnish:

  • 1/2 cup pomegranate seeds

  • Fresh parsley, finely chopped

Instructions

  1. Roast the Poblanos:
    Roast peppers over an open flame or under a broiler until skins are charred. Place in a bowl and cover with plastic wrap or a kitchen towel. Let steam for 10 minutes, then peel skins. Carefully make a slit and remove seeds, keeping peppers as intact as possible.

  2. Make the Picadillo Filling:
    Heat oil in a skillet. Sauté onion and garlic until translucent. Add ground meat and cook until browned. Stir in tomatoes, apples, pears, raisins, almonds, and spices. Cook for about 10–15 minutes until fruit is soft and mixture is thick. Season with salt and pepper. Let cool slightly.

  3. Prepare the Walnut Sauce:
    In a blender, combine soaked walnuts, crema, milk, cheese, sugar, and cinnamon (if using). Blend until smooth. Adjust sweetness and salt to taste. Chill until ready to use.

  4. Stuff the Peppers:
    Gently fill each pepper with the picadillo mixture. Place them on a serving platter or individual plates.

  5. Top with Nogada Sauce and Garnish:
    Spoon walnut sauce generously over each stuffed chile. Sprinkle with pomegranate seeds and chopped parsley.

Notes

  • Traditionally served at room temperature or slightly chilled.

  • You can prepare the filling and sauce ahead of time for easy assembly.

  • For a vegetarian version, use lentils or mushrooms in place of meat.

  • Removing walnut skins gives a smoother, whiter sauce—optional but recommended.

Find it online: https://ukfinda.com/chiles-en-nogada/