4.9 from 276 votes
Chile en Nogada
Chile en Nogada is a traditional Mexican dish featuring roasted poblano peppers stuffed with a richly spiced meat and fruit filling. The filling blends ground beef and pork with aromatic spices and diced fruits like apple, pear, peach, and plantain, balanced with tomato sauce and raisins. The dish is topped with a creamy walnut and goat cheese salsa and garnished with parsley and pomegranate seeds for a signature presentation.
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings:
10
pieces
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 10 poblano peppers roasted
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 cloves ground
- 1/2 tsp thyme dry
- 1 tsp salt
- 1 tsp sugar
- 1/2 apple diced, large
- 1/2 pear diced
- 1 peach diced
- 1/2 plantain diced, ripe
- 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
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.
Cup of Yum
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!