Chiles en Nogada
Chiles en Nogada: a feast of patriotic flavors, poblano chile stuffed with picadillo and bathed in a creamy nogada.
90 min4 servingsAdvancedMexican
1078kcal / serving
39.7 gprotein
68.3 gcarbs
76 gfat
Ingredients
- 4 pieces Large poblano chiles
- 250 grams Ground beef
- 250 grams Ground pork
- 1 piece Panochera apple
- 1 piece Water pear
- 1 piece Plantain
- 50 grams Acitrón (or quince fruit paste)
- 50 grams Raisins
- 50 grams Peeled and chopped almonds
- 30 grams Pine nuts
- 1 quarter Finely chopped white onion
- 2 cloves Finely chopped garlic
- 2 pieces Finely chopped tomato
- 1 piece Cinnamon stick
- 1 piece Cloves
- Salt, to taste
- 2 tablespoons Vegetable oil
- 150 grams Peeled Castilla walnuts
- 100 grams Queso fresco (for the nogada)
- 200 milliliters Whole milk
- 50 grams Granulated sugar
- 1 tablespoon Dry sherry (optional)
- Pomegranate seeds, for garnish
- Chopped fresh parsley, for garnish
Directions
- Roast the poblano chiles over direct heat until the skin is charred. Seal in a bag for 15 minutes, peel under water, carefully remove seeds and veins. Reserve.
- Prepare the picadillo: sauté onion and garlic in oil. Add ground meats, cook and drain fat. Incorporate tomato, cinnamon, clove, and salt. Cook for 5 minutes.
- Add diced fruits (apple, pear, plantain), acitrón (or fruit paste), raisins, almonds, and pine nuts. Cook over low heat for 10-15 minutes until flavors are integrated. Remove spices.
- Make the nogada: blend Castilla walnuts, queso fresco, milk, and sugar until a smooth cream is obtained. Add sherry optionally.
- Stuff the poblano chiles with the picadillo. Serve the chiles bathed in nogada, garnished with pomegranate and chopped parsley.
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