Chile en Nogada

Name: Chile en Nogada
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 10 pieces
Ingredients: 10 roasted poblano peppers; 1/4 lb ground beef; 1/4 lb ground pork; 1 cup tomato sauce; 1 white onion; 5 cloves garlic; 1/4 tsp ground cinnamon; 3 black peppercorns; 1/4 tsp ground cloves; 1/2 tsp dry thyme; 1 tsp salt; 1 tsp sugar; 1/2 large apples; 1/2 pear; 1 peach; 1/2 ripe plantains; 1/4 cup raisins; 1 tsp olive oil; 2 cups walnuts; 1/2 cup milk; 3 oz goat cheese; 1 tbsp sugar; salt; parsley; pomegranate seeds

User Reviews

4.9

276 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
10 pieces
Course
Main Course
Cuisine
Mexican

Chile en Nogada

Iris Warren

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A delicious stuffed poblano pepper filled with ground beef and pork, topped with a creamy white sauce and beautifully decorated with pomegranate seeds and parsley.

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Ingredients

Servings

10 roasted poblano peppers

For the filling:

1/4 lb ground beef
1/4 lb ground pork
1 cup tomato sauce
1 white onion
5 cloves garlic
1/4 tsp ground cinnamon
3 black peppercorns
1/4 tsp ground cloves
1/2 tsp dry thyme
1 tsp salt
1 tsp sugar
1/2 large apples diced
1/2 pear diced
1 peach diced
1/2 ripe plantains diced
1/4 cup raisins
1 tsp olive oil

For the salsa:

2 cups walnuts
1/2 cup milk
3 oz goat cheese
1 tbsp sugar
salt to taste

For garnishing:

parsley
pomegranate seeds

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Instructions

For the salsa nogada:

Begin by soaking the walnuts and almonds in hot water for approximately 20 minutes. Once done, remove the skins, place the nuts in cold water for a further 15 minutes.
Place the salsa ingredients in the blender along with the almonds and walnuts and blend to a smooth paste and set aside.

For the pepper filling:

Prepare the filling by frying half the amount of onion in a saucepan with the olive oil. Add the garlic and continue frying for a couple of minutes.
Add the fried onion and garlic in a blender with the tomato sauce, thyme and cloves and blend until smooth.
In the same saucepan place the meat along with the rest of the onion. Season with salt and cook until the meat is evenly browned and tender.
Stir in all the diced fruit and cook for an additional 5 minutes, stirring well to combine evenly.
Stir in the sugar and cinnamon and cook on medium-low flame for another 3 minutes.
Next, add 1 cup of tomato sauce and simmer until most of the liquid has evaporated. Make sure the mixture does retain some moisture to make filling the peppers easier.

How to Make the Chiles Rellenos:

Once everything is ready begin filling the peeled poblano peppers.
To do this, cut an opening right down the middle. Use toothpicks to close it back up if you desire.
Smother in the salsa, and top with parsley and pomegranate seeds.
Serve and enjoy!