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Chiles en Nogada (Stuffed Chiles in Walnut Sauce)

Time: Prep: 40 minutes plus standing, Broil: 5 minutes
Servings: 5 minutes

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Festive Mexican dish, Chiles en Nogada, or Stuffed Chiles in Walnut Sauce. This recipe is a perfect blend of flavors and colors, featuring stuffed poblano peppers covered in a creamy walnut sauce and topped with pomegranate seeds. It’s not just a meal; it’s a celebration of Mexico’s rich culinary heritage. Whether you’re a seasoned cook or new to the kitchen, we’ll guide you through each step to create this beautiful and tasty dish. Let’s get cooking and bring a touch of Mexican culture to your table!

Ingredients

Picadillo Filling 

1 1/2 pounds ground pork 

1 large yellow onion, halved and finely chopped 

1 can (14.5 ounces) fire-roasted diced tomatoes with garlic 

1 large green apple, halved, cored and finely chopped 

1/4 cup sherry cooking wine 

1/2 cup raisins 

1/2 cup slivered almonds 

1 teaspoon dried Mexican oregano 

1/2 teaspoon salt 

1/2 teaspoon ground black pepper 

1/4 teaspoon ground cinnamon 

1/8 teaspoon ground cloves 

Walnut Sauce 

1 1/2 cups whole milk 

1 cup walnut pieces 

1/2 cup slivered almonds 

1 cup crumbled queso fresco 

1/2 cup Mexican crema 

Stuffed Chiles 

8 medium poblano peppers 

1/4 cup pomegranate arils 

2 tablespoons chopped fresh cilantro and/or parsley 

Preparation

Picadillo Filling 

  1. In large nonstick skillet, cook pork and onion over medium-high heat 10 minutes or until pork is browned and cooked through. Add tomatoes with their juice, apple and wine; cook 5 minutes or until apple is tender, stirring occasionally. Stir in raisins, almonds, oregano, salt, black pepper, cinnamon and cloves; cool 5 minutes. Makes about 6 cups filling.

 

Walnut Sauce 

  1. In blender, add milk, walnuts and almonds; let stand 20 minutes. Add queso and crema; purée on high until smooth. Makes about 3 1/2 cups sauce.

 

Stuffed Chiles 

  1. Place oven rack about 5 inches from broiler; preheat broiler to high. Place peppers on rimmed baking pan; broil 5 minutes or until charred on all sides, turning once. Transfer peppers to bowl; cover with plastic wrap and let stand 10 minutes. Remove skin from peppers; cut lengthwise slit in each pepper. Leaving stem intact, remove seeds and membranes, being careful not to tear peppers; stuff with filling. Makes 8 stuffed chiles.

 

  1. Serve stuffed chiles topped with sauce garnished with pomegranate arils and cilantro.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.