Chiles en Nogada

Chiles en Nogada is a traditional dish from Mexico featuring poblano peppers filled with a rich blend of meat, fruits, and spices, topped with a creamy walnut sauce and pomegranate seeds. The flavors and textures harmonize beautifully, with the pepper’s mild heat complementing the sweetness of the fruit and the creamy richness of the sauce. This dish requires some preparation, including roasting, peeling, and stuffing the peppers, as well as making the walnut sauce from scratch. Chiles en Nogada is often enjoyed during the Mexican Independence Day celebrations, making it a cherished culinary tradition.

Ingredients

• 4 large poblano peppers
• 1/2 cup walnuts, toasted
• 1/4 cup milk
• 1/2 lb ground beef
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup raisins
• 1/4 cup almonds, slivered
• 1/4 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp nutmeg
• 2 tbsp olive oil
• 1 cup pomegranate seeds

Instructions

1. Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skin, remove seeds, and set aside.
2. Combine toasted walnuts and milk in a blender and blend until smooth to create the walnut sauce.
3. Heat olive oil in a skillet over medium heat. Cook the ground beef until it’s browned. Add onion, garlic, raisins, almonds, cinnamon, clove, and nutmeg, and cook until the onion is soft.
4. Carefully stuff the poblano peppers with the meat mixture and place them in a baking dish.
5. Pour the walnut sauce over the stuffed peppers and bake in a preheated oven at 350°F (175°C) for 20 minutes.
6. Garnish with pomegranate seeds before serving.

Keywords: Stuffed Peppers, Creamy, Savory, Pomegranate, Fruity

Spice Rack: Cinnamon, Clove, Nutmeg

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