Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

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Description

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving – this make ahead dish is quite easy once you have all your ingredients!

Ingredients

  • 8 poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 ¾ pounds ground pork
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 ripe plantain, chopped
  • 1 apple, chopped
  • 1 fresh peach, chopped
  • 1 bunch fresh parsley, chopped
  • 2 tablespoons chopped candied orange peel
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • 2 tablespoons blanched almonds, chopped
  • 4 whole cloves, ground
  • salt and pepper to taste
  • 2 ½ cups chopped walnuts
  • 1 ¾ cups milk
  • ¾ cup soft goat cheese
  • 1 tablespoon white sugar
  • 1 (1 inch) piece cinnamon stick
  • 1 ½ cups pomegranate seeds
  • ½ cup chopped fresh parsley

Instructions

  1. Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides
  2. turning often
  3. 10 to 15 minutes.
  4. Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes
  5. then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
  6. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent
  7. 3 to 4 minutes. Add ground pork and cook until browned
  8. breaking up with a spoon while cooking
  9. about 7 minutes. Mix in tomatoes
  10. plantain
  11. apple
  12. peach
  13. parsley
  14. candied orange peel
  15. pine nuts
  16. raisins
  17. almonds
  18. cloves
  19. salt
  20. and pepper. Simmer until filling is cooked through and flavors are well combined
  21. about 10 minutes.
  22. Combine walnuts
  23. milk
  24. goat cheese
  25. sugar
  26. and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
  27. Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

Prep Time: 1 hr

Cook Time: 30 mins

Total Time: 1 hr 35 mins

Servings: 8

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