Chiles en Nogada + Video
User Reviews
5
Chiles en Nogada + Video
Description
In this recipe, poblano peppers are charred and peeled, then carefully slit to remove seeds and membranes. The filling combines sautéed diced chicken breast with onions, cumin, salt, pepper, and a medley of fruits including apples, pears, cranberries, and apricots, along with roasted pumpkin seeds. Tomato paste and dry white wine enrich the mixture, which is simmered until tender and thickened.
The stuffed peppers are wrapped gently after filling, preserving their shape. The accompanying sauce is made by cooking garlic in vegetable oil, adding wine, heavy cream, and ground walnuts, and seasoning with salt and pepper to create a creamy, nutty dressing.
Chiles en Nogada is traditionally served garnished with fresh cilantro and pomegranate seeds, which provide a fresh and tart contrast to the creamy sauce and rich filling. The dish combines smoky, savory, sweet, and nutty flavors with varied textures from tender peppers and chunky filling.
This recipe was adapted from Barrio Cafe, maintaining authentic elements and balanced flavors characteristic of this Mexican culinary classic.
Ingredients
- 4 poblano pepper roasted and peeled
Filling
- 1 lb chicken breast skinless, boneless, diced
- 1 white onion diced (separated, medium
- 1 tbsp vegetable oil
- 1 tsp cumin ground
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 apple peeled and diced, Granny Smith
- 1/2 pear diced
- 1/4 cup dried cranberries
- 1/4 cup dried apricot chopped
- 2 cloves garlic minced
- 2 tbsp pumpkin seeds roasted, aka pepitas
- 2 tbsp tomato paste
- 1 cup white wine dry
- sugar pinch of
Sauce
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 cup white wine dry
- 2 cups heavy cream
- 1/3 cup walnut ground
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Garnish
- cilantro for garnish, fresh leaves
- pomegranate arils for garnish
Instructions
Chiles
- Start your grill, broiler, or over an open flame on the stove top, char the outside of the peppers completely. Allow to cool and scrape off the outer skin off. Make a small incision down one side and open partially. Remove any membrane threads and seeds. Set aside.
Meat and Fruit Filling
- Add the vegetable oil to a medium sauté pan over medium heat. Add half of the diced onions and cook until translucent, about 5 minutes. Add the chicken, cumin, kosher salt and pepper and cook for about 5 minutes more.
- Add the diced apples, apricots, cranberries, pears, garlic, pumpkin seeds and cook for 3 minutes. Stir in the tomato paste and cook for 3 more minutes. Add the white wine and simmer until the chicken is tender and sauce has thickened, about 5 minutes. Season with sugar, salt and pepper to taste, and then remove from the heat. Set aside to cool slightly.
- Stuff each poblano pepper with a quarter of the chicken mixture and set aside. Gently wrap the sides together so pepper encases filling.
Nogada Sauce
- In a medium skillet over medium heat, cook the other half of the diced onion in the oil until translucent, about 5 minutes. Add the minced garlic and cook for 3 minutes. Add the wine and simmer until it is almost completely evaporated, about 10 minutes. Add the heavy cream and simmer until reduced by half, about 10-15 minutes more, stirring occasionally. Stir in the chopped walnuts and season to taste with salt and freshly cracked black pepper.
- Pour the walnut cream sauce on top of each stuffed poblano pepper and sprinkle with the cilantro and pomegranate arils.
Notes
- Roast and peel poblano peppers thoroughly for authentic smoky flavor and tender texture.
- Remove seeds and membranes carefully to prevent bitterness and facilitate stuffing.
- Use a combination of fresh and dried fruit to balance sweetness and tartness in the filling.
- The walnut-based cream sauce (nogada) should be seasoned delicately to complement the filling.
- Garnish with fresh cilantro leaves and fresh pomegranate arils for color contrast and added flavor.
- This recipe is adapted from Barrio Cafe, preserving traditional preparation methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Calories | 773kcal | 39% |
| Carbohydrates | 20g | 7% |
| Protein | 24.8g | 50% |
| Fat | 62.3g | 96% |
| Saturated Fat | 30.8g | 154% |
| Polyunsaturated Fat | 8.1g | 48% |
| Monounsaturated Fat | 19.9g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 218.7mg | 73% |
| Sodium | 173.4mg | 7% |
| Fiber | 2.7g | 11% |
| Sugar | 11.7g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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