Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
6 to 12 servings
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Calories
796 kcal
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Course
Main Course
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Cuisine
Mexican
Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
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Chiles en Nogada are full of Mexican history. Puebla nuns invented the dish in 1821, to honor a visit by Mexican General Augustín de Iturbide. The dish features the colors of the Mexican flag: white creamy walnut sauce sprinkled with bright red pomegranate seeds and fresh green parsley. This dish is commonly served to celebrate Mexican Independence Day on September 16.
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Ingredients
- 12 chile poblanos
- 3 roma tomatoes
- 2 tablespoons olive oil
- ½ white onion finely chopped
- 3 cloves of garlic
- 1 pound ground pork
- 1/4 tablespoon salt
- ¼ teaspoon ground pepper
- ½ tablespoon dried oregano
- ½ tablespoon ground cloves
- ½ tablespoon ground cinnamon
- ½ tablespoon ground nutmeg
- ½ tablespoon dried thyme
- 1 tablespoon white vinegar
- 4 firm peaches peeled and chopped
- 2 gala or golden delicious apples peeled and chopped
- 2 bartlett pears peeled and chopped
- 1 ounce white cooking wine
- ¼ cup fresh parsley chopped
- ½ cup raisins
- 1/2 cup blanched almonds chopped
Nogada (Walnut Sauce):
- ¼ cup milk plus more if needed
- 1/2 cup crema mexicana
- 1 ounce white cooking wine
- 4 ounces cream cheese softened
- 1/4 cup goat cheese softened
- 1 cup shelled walnuts
- 2 tablespoons granulated sugar
Garnishes:
- pomegranate seeds
- fresh parsley
Instructions
- Preheat broiler.
- Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
- Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
- Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.
- Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop.
- In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes add garlic and continue to cook for another minute.
- Add ground pork and add all spices and vinegar.
- After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches, apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit.
- Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.
- While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend.
- Assemble poblanos by stuffing with filling.
- Pour cream sauce over the poblanos and ganish with pomegranate seeds and chopped parsley.
Notes
- Traditionally, the sauce for this dish should be made with freshly shelled walnuts that are soaked in milk overnight, but I skipped this step and made the sauce with shelled walnuts I purchased.
Nutrition Information
Show Details
Calories
796kcal
(40%)
Carbohydrates
63g
(21%)
Protein
26g
(52%)
Fat
52g
(80%)
Saturated Fat
14g
(70%)
Cholesterol
91mg
(30%)
Sodium
534mg
(22%)
Potassium
1349mg
(39%)
Fiber
14g
(56%)
Sugar
35g
(70%)
Vitamin A
2194IU
(44%)
Vitamin C
214mg
(238%)
Calcium
205mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6to 12 servings
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Calories | 796kcal | 40% |
| Carbohydrates | 63g | 21% |
| Protein | 26g | 52% |
| Fat | 52g | 80% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 91mg | 30% |
| Sodium | 534mg | 22% |
| Potassium | 1349mg | 29% |
| Fiber | 14g | 56% |
| Sugar | 35g | 70% |
| Vitamin A | 2194IU | 44% |
| Vitamin C | 214mg | 238% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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