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

Chiles en nogada is a traditional Mexican dish from Puebla where poblano chiles are stuffed with ground pork and fruit with a walnut sauce.

• Preparation Time: 60 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 30 mins
• Calories: 724 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons raisins
• 1 onion, chopped
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 bunch fresh parsley, chopped
• 2 tablespoons pine nuts
• 1 (1 inch) piece cinnamon stick
• 2 cloves garlic, finely chopped
• 1 fresh peach, chopped
• 1 apple, chopped
• 8 poblano peppers
• 2 tablespoons chopped candied orange peel
• 2 cups peeled, seeded, and chopped tomatoes
• 1 ripe plantain, chopped
• 2 tablespoons blanched almonds, chopped
• 4 whole cloves, ground
• 0.5 cup chopped fresh parsley
• 1.75 cups milk
• 0.75 cup soft goat cheese
• 2.5 cups chopped walnuts
• 1.75 pounds ground pork
• 1.5 cups pomegranate seeds

Recipe Instructions

Step 1

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, 10 to 15 minutes.

Step 2

Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.

Step 3

Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.

Step 4

Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.

Step 5

Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.