Chiles en Nogada (Chiles in Walnut Sauce)

Chiles en Nogada is a celebratory Mexican dish representing the national colors: green chiles, white walnut cream, and red pomegranate seeds. The poblano peppers are gently roasted and peeled, then stuffed with a savory picadillo of pork, fruits, and spices. The star of the dish is the rich, sweet-savory nogada sauce made from fresh walnuts, cheese, and cream. Garnished with candied fruit and pomegranate arils, it offers a delightful contrast of textures and flavors. This complex, labor-of-love recipe is perfect for autumn gatherings or special occasions, showcasing the best of Mexican autumnal produce.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 74.2

Dietary: Gluten-free

Description

Chiles en Nogada is a celebratory Mexican dish representing the national colors: green chiles, white walnut cream, and red pomegranate seeds. The poblano peppers are gently roasted and peeled, then stuffed with a savory picadillo of pork, fruits, and spices. The star of the dish is the rich, sweet-savory nogada sauce made from fresh walnuts, cheese, and cream. Garnished with candied fruit and pomegranate arils, it offers a delightful contrast of textures and flavors. This complex, labor-of-love recipe is perfect for autumn gatherings or special occasions, showcasing the best of Mexican autumnal produce.

Ingredients

6 Chiles Poblanos
3 tablespoons Raisins
1 small Italian parsley
2 tablespoons Almonds; blanched & slivered

Directions

1
Roast the poblano chiles over an open flame or under a broiler until the skin is blackened and blistered. Place them in a plastic bag to steam for 10 minutes, then peel off the skin and remove seeds, keeping the chiles whole.
2
Cut the boneless pork into cubes. In a large pot, combine pork, sliced onion, garlic, and salt. Cover with cold water, bring to a boil, then reduce heat and simmer for 40-45 minutes until tender.
3
Strain the meat, reserving the broth. Shred or finely chop the cooled meat. Skim the fat from the reserved broth and set aside.
4
In a skillet, melt the reserved fat or lard. Saut&# 195;Â© finely chopped onion and garlic until soft. Add the shredded meat and cook until slightly browned.
5
Add the raisins, chopped pear, chopped peach, acitron, crushed spices (cloves, cinnamon, peppercorns), and mashed tomatoes to the meat mixture. Cook over high heat, stirring frequently, until the mixture is almost dry and well-combined. Let cool.
6
To make the nogada sauce, soak shelled walnuts in boiling water for 5 minutes. Peel off the skins and grind the walnuts finely with fresh white bread, garlic, and farmer cheese.
7
Blend the walnut mixture with thick sour cream, sugar or salt (to taste), and a pinch of salt. Whisk until smooth and creamy. Chill the sauce until ready to serve.
8
Carefully stuff each peeled poblano chile with the picadillo mixture, being careful not to tear the skin.
9
Arrange the stuffed chiles on a serving platter. Generously pour the cold walnut sauce over the chiles, covering them completely.
10
Garnish with pomegranate seeds, slivered almonds, and candied fruit to represent the colors of the Mexican flag. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 74.2kcal

% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.6g8%
Cholesterol 11.8mg4%
Sodium 175.2mg8%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, chiles, nogada, poblano, walnut, picadillo, pork, pomegranate, september, festive, stuffed, cream, cheese, cinnamon, almonds, raisins, traditional, autumn, dinner, special occasion

Read it online: https://www.chefs-mate.com/recipe/chiles-en-nogada-chiles-in-walnut-sauce/