Teresa's Recipes
Chiles en Nogada
Indulge in the vibrant flavors of Mexico with this exquisite Chiles en Nogada recipe. This culinary gem, hailing from Puebla, Mexico, is traditionally served in celebration of Mexican Independence Day. The dish is a sensory delight, presenting a beautiful array of colors symbolizing the Mexican flag—green poblano peppers, white walnut sauce, and red pomegranate seeds. The stuffed peppers offer a delightful contrast of textures and flavors, with a savory meat filling, sweet fruit, and a creamy, nutty sauce.
Ingredients
- A handful for garnish Fresh parsley
- 1/2 cup Pomegranate seeds
- 1 tablespoon Sugar
- 1 cup Cream cheese
- 1/2 cup Milk
- 1 cup, shelled Walnuts
- To taste Salt and pepper
- 1/4 teaspoon, ground Cloves
- 1/2 teaspoon, ground Cinnamon
- 1/4 cup, chopped Almonds
- 1/4 cup Raisins
- 1, peeled and diced Peach
- 1, peeled and diced Pear
- 1, peeled and diced Apple
- 2 cloves, minced Garlic
- 1, finely chopped Onion
- 1/2 pound Ground pork
- 1/2 pound Ground beef
- 6 Poblano peppers
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 600
- Fat: 35g
- Carbs: 40g
- Protein: 25g
- Sodium: 500mg
- Sugar: 20g
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred, turning them occasionally for even roasting. Once roasted, place them in a plastic bag for about 10 minutes. This process will make the skin easier to peel off.
- While the peppers are cooling, heat a skillet over medium heat. Add the ground beef and pork, cooking until browned. Add in the minced garlic and chopped onion, stirring until the onion becomes translucent.
- To the skillet, add diced apple, pear, peach, raisins, chopped almonds, ground cinnamon, ground cloves, and season with salt and pepper. Stir well and cook for about 5 minutes.
- Peel the skin off the cooled poblano peppers, make a small slit down one side and carefully remove the seeds and membranes. Stuff each pepper with the meat and fruit mixture, then arrange them in a baking dish.
- In a blender or food processor, combine the shelled walnuts, milk, cream cheese, and sugar. Blend until you achieve a smooth, creamy consistency. This will be your nogada (walnut sauce).
- Pour the walnut sauce over the stuffed peppers, making sure they are well-covered.
- Bake for about 20-25 minutes, until the sauce becomes bubbly and slightly browned on top.
- Serve the Chiles en Nogada garnished with pomegranate seeds and fresh parsley. Enjoy this festive dish warm, and savor the delightful contrast of flavors!