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

Recipesfull introduces to you: Authentic Mexican Recipes. (Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) Recipe). 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!

Brief

Prep 1hr

Cook: 30 mins

Additional: 5 mins

Total: 1hr35 mins

Servings: 8

Yield: 8 servings

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

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

Everyday Cooking

Directions

Step 1

Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides turning often 10 to 15 minutes.

Step 2

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 then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.

Step 3

Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent 3 to 4 minutes. Add ground pork and cook until browned breaking up with a spoon while cooking about 7 minutes. Mix in tomatoes plantain apple peach parsley candied orange peel pine nuts raisins almonds cloves salt and pepper. Simmer until filling is cooked through and flavors are well combined about 10 minutes.

Step 4

Combine walnuts milk goat cheese sugar and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.

Step 5

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.

Nutritional Information

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

Servings Per Recipe:8

Calories: 724.3

% Daily Value *

Protein: 33.8g 68%

Carbohydrates: 41.4g 13%

Dietary Fiber: 8.5g 34%

Sugars: 22.7g

Fat: 50.5g 78%

Saturated Fat: 13.2g 66%

Cholesterol: 85.5mg 29%

Vitamin A Iu: 2336.2IU 47%

Niacin Equivalents: 11.8mg 91%

Vitamin B6: 1mg 63%

Vitamin C: 106.6mg 178%

Folate: 107.1mcg 27%

Calcium: 231.4mg 23%

Iron: 4.3mg 24%

Magnesium: 136.2mg 49%

Potassium: 1220.4mg 34%

Sodium: 226.7mg 9%

Thiamin: 0.8mg 82%

Calories From Fat: 454.2

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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