Chiles en Nogada
Prep Time
1 hour 30 minutes
Calories
700 kcal (est.)
Difficulty
Medium
Ingredients
- 4-6 large poblano peppers
- 1 lb ground pork or beef (or a mix)
- 1/4 cup olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 apple, peeled, cored, and diced
- 1 pear, peeled, cored, and diced
- 1 peach or plantain, peeled and diced
- 1/4 cup raisins
- 1/4 cup blanched almonds, chopped
- 1/2 cup chicken broth
- Salt and pepper to taste
- Pinch of ground cinnamon
- Pinch of ground cloves
- Pinch of ground cumin
- 1 cup walnuts, shelled (preferably fresh or soaked overnight and peeled)
- 1/2 cup goat cheese or queso fresco
- 1/4 cup milk (or heavy cream)
- 1-2 tbsp sugar (to taste)
- Pinch of salt (for sauce)
- Pomegranate seeds for garnish
- Fresh parsley, chopped for garnish
- Edible gold leaf (optional)
Instructions
- Roast poblano peppers over an open flame, under a broiler, or on a hot comal until charred and blistered. Place them in a plastic bag or covered bowl for 10-15 minutes to steam. Peel off the skin, make a slit along one side, and carefully remove seeds and veins without tearing the pepper. Set aside.
- Heat olive oil in a large skillet. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add ground meat and cook, breaking it up, until browned. Drain any excess fat.
- Add chopped tomatoes to the meat mixture and cook until softened. Stir in the diced apple, pear, peach/plantain, raisins, and almonds.
- Pour in the chicken broth and season with salt, pepper, cinnamon, cloves, and cumin. Bring to a simmer and cook uncovered for 15-20 minutes, or until the liquid has mostly reduced and the flavors have melded. Adjust seasoning if needed. Let cool slightly.
- In a blender, combine walnuts, goat cheese (or queso fresco), milk, sugar, and a pinch of salt. Blend until very smooth and creamy. If too thick, add a little more milk or water until it reaches a pourable consistency. Taste and adjust sweetness and salt.
- Carefully stuff each poblano pepper with the picadillo filling. Be generous but don't overstuff to avoid tearing the pepper.
- Place the stuffed chiles on individual plates. Ladle a generous amount of nogada sauce over each chile, covering it completely.
- Garnish with a generous sprinkle of fresh pomegranate seeds and chopped parsley. Add edible gold leaf if desired for presentation. Serve at room temperature or slightly warm.