Chiles en Nogada is a traditional Mexican dish that is typically made with poblano peppers stuffed with a mixture of ground meat and fruits, topped with a creamy walnut sauce, and garnished with pomegranate seeds and parsley. It’s a festive dish often associated with Mexican Independence Day, as it features the colors of the Mexican flag: green, white, and red. Here’s a basic recipe for Chiles en Nogada:
Ingredients: (for 6 servings)
For the Stuffed Peppers:
6 large poblano peppers
1 lb (450g) ground beef or pork (you can also use a mixture of both)
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 cup raisins
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup pine nuts
2 tbsp vegetable oil
1 tsp ground cinnamon
1 tsp ground cumin
Salt and pepper to taste
For the Walnut Sauce:
1 cup shelled walnuts
1 cup queso fresco or mild feta cheese
1 cup crema Mexicana (Mexican sour cream) or regular sour cream
1/2 cup milk
1 tablespoon sugar (or more if you have a sweet tooth)
Salt to taste
For Garnish:
Seeds from 1 pomegranate
Chopped fresh parsley
Instructions:
Roast and peel the poblanos:
Place the poblano peppers directly over an open flame or under the broiler until the skin is charred and blistered. (Air fryer works perfectly well, too!)
Place the roasted peppers in a plastic bag or a covered bowl for about 15 minutes to steam, which will make peeling them easier.
Peel the peppers, remove the seeds, and make a slit lengthwise to remove the veins while keeping the pepper whole.
Prepare the stuffing:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until softened.
Add the ground meat and cook until browned. Break it apart as it cooks.
Stir in the raisins, almonds, walnuts, pine nuts, ground cinnamon, ground cumin, salt, and pepper. Cook for a few more minutes until everything is well combined.
Stuff each poblano pepper with the meat and fruit mixture.
Prepare the walnut sauce:
In a blender, combine the shelled walnuts, queso fresco (or feta cheese), crema Mexicana (or sour cream), milk, sugar, and salt.
Blend until smooth and creamy. If it’s too thick, you can add a little more milk to reach your desired consistency.
Plate and serve:
Place the stuffed peppers on individual plates.
Pour the walnut sauce generously over each pepper.
Sprinkle pomegranate seeds and chopped fresh parsley on top for garnish.
Chiles en Nogada are best served at room temperature or slightly chilled. Enjoy this flavorful and visually stunning Mexican dish!
