Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

Name: Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
Total time: 30 min
Yield: 8 Servings
Ingredients: 8 poblano peppers; 1 tablespoon olive oil; 🧅 1 onion, chopped; 🧄 2 cloves garlic, finely chopped; 1 ¾ pounds ground pork; 🍅 2 cups peeled, seeded, and chopped tomatoes; 🍌 1 ripe plantain, chopped; 🍎 1 apple, chopped; 🍑 1 fresh peach, chopped; 2 tablespoons pine nuts; 2 tablespoons raisins; 2 tablespoons blanched almonds, chopped; 2 tablespoons chopped candied orange peel; 4 whole cloves, ground; Salt and pepper to taste; 2 ½ cups chopped walnuts; 🥛 1 ¾ cups milk; 🧀 ¾ cup soft goat cheese; 1 tablespoon white sugar; 1 (1 inch) piece cinnamon stick; 🔴 1 ½ cups pomegranate seeds; ½ cup chopped fresh parsley

Cost $20, save $15

Source: Recommended by CookPal

30 Min
8 Servings
$20

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

Cost $20, save $15

Source: Recommended by CookPal

30 Min
8 Servings
$20

INGREDIENTS

Chiles
- 8 poblano peppers
Cooking Oils
- 1 tablespoon olive oil
Vegetables & Aromatics
- 🧅 1 onion, chopped
- 🧄 2 cloves garlic, finely chopped
Meat
- 1 ¾ pounds ground pork
Fruits
- 🍅 2 cups peeled, seeded, and chopped tomatoes
- 🍌 1 ripe plantain, chopped
- 🍎 1 apple, chopped
- 🍑 1 fresh peach, chopped
Nuts & Seeds
- 2 tablespoons pine nuts
- 2 tablespoons raisins
- 2 tablespoons blanched almonds, chopped
Flavorings & Spices
- 2 tablespoons chopped candied orange peel
- 4 whole cloves, ground
- Salt and pepper to taste
Walnut Sauce
- 2 ½ cups chopped walnuts
- 🥛 1 ¾ cups milk
- 🧀 ¾ cup soft goat cheese
- 1 tablespoon white sugar
- 1 (1 inch) piece cinnamon stick
Garnish
- 🔴 1 ½ cups pomegranate seeds
- ½ cup chopped fresh parsley

STEPS

Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often.

Place the charred chiles in a plastic bag or covered bowl, let sit, then peel off the skin. Cut a slit in each chile and remove the seeds.

Heat olive oil in a pot. Cook onion and garlic until soft, then add ground pork and cook until browned. Mix in tomatoes, plantain, apple, peach, parsley, orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until done.

Blend walnuts, milk, goat cheese, sugar, and cinnamon stick into a smooth sauce.

Stuff each poblano chile with the pork filling. Place on a plate, spoon the walnut sauce on top, and garnish with pomegranate seeds and parsley.

NUTRIENTS

Per 1 serving

🔥

724

Calories

34
Protein
41
Carbs
51
Fats

💡 For an authentic touch, try to source fresh poblano peppers.Chiles can be roasted and peeled ahead of time for meal prep.Adjust the sweetness of the walnut sauce with more or less sugar depending on your preference.Leftover walnut sauce can be stored in the refrigerator for up to 3 days.