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

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

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing,

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving – this make ahead dish is quite easy once you have all your ingredients!

Ingredients

  • 8poblano peppers

Filling:

  • 1tablespoon olive oil
  • 1onion, chopped
  • 2cloves garlic, finely chopped
  • 1 ¾pounds ground pork
  • 2cups peeled, seeded, and chopped tomatoes
  • 1ripe plantain, chopped
  • 1apple, chopped
  • 1fresh peach, chopped
  • 1bunch fresh parsley, chopped
  • 2tablespoons chopped candied orange peel
  • 2tablespoons pine nuts
  • 2tablespoons raisins
  • 2tablespoons blanched almonds, chopped
  • 4whole cloves, ground
  • salt and pepper to taste

Sauce:

  • 2 ½cups chopped walnuts
  • 1 ¾cups milk
  • ¾cup soft goat cheese
  • 1tablespoon white sugar
  • 1(1 inch) piece cinnamon stick

Garnish:

  • 1 ½cups pomegranate seeds
  • ½cup chopped fresh parsley

Directions

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