From atop, see five plump Poblano peppers in a radial pattern, with their tops open revealing a colorful filling of fruits and meat. They are draped in a creamy white walnut sauce and artistically sprinkled with bright red pomegranate seeds and fresh green cilantro leaves. Plated on a round, rustic ceramic dish providing a stunning contrast.

Chiles en Nogada: Stuffed Poblano Peppers in Walnut Sauce

Name: Chiles en Nogada: Stuffed Poblano Peppers in Walnut Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Cuisine: Mexican
Ingredients: Poblano chiles, large, 5; ground pork, 500g; apple, 1 peeled and diced; pear, 1 peeled and diced; peach, 1 peeled and diced; almonds, 1/2 cup chopped; onion, 1 small fined diced; garlic, 2 cloves minced; cinnamon, 1 tbsp; cumin, 1/2 tbsp; Salt and pepper, to taste; pomegranate seeds, 1 cup; fresh walnuts, 1 cup; Mexican crema, 1 cup; goat cheese, 1/4 cup; sugar, 1/2 cup; milk, 1/2 cup; white wine, 1/2 cup; cilantro leaves, 1 cup for garnish; oil, 2 tbsp

Category Main Course

Prep 30 minutes

Cook 60 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: May 05, 2024

Celebrate Cinco de Mayo in style with this visually stunning, festive dish, that’s just as delicious as it is Instagram ready: Chiles en Nogada. This traditional Mexican dish is packed with vibrant flavors and contrasting textures. The key ingredients are poblano chiles, pomegranate seeds, and a creamy walnut sauce.

Ingredients (for 5)

Poblano chiles, large - 5
Ground pork - 500g
Apple - 1 - peeled and diced
Pear - 1 - peeled and diced
Peach - 1 - peeled and diced
Almonds - 1/2 cup - chopped
Onion - 1 small - fined diced
Garlic - 2 cloves - minced
Cinnamon - 1 tbsp
Cumin - 1/2 tbsp
Salt and pepper - to taste
Pomegranate seeds - 1 cup
Fresh walnuts - 1 cup
Mexican crema - 1 cup
Goat cheese - 1/4 cup
Sugar - 1/2 cup
Milk - 1/2 cup
White wine - 1/2 cup
Cilantro leaves - 1 cup - for garnish
Oil - 2 tbsp

Preparation

Step 1 - 🌶️🔥💨

Roast the 5 large Poblano chiles, then let them steam in a bag for 15 minutes to soften. Peel the skin and remove seeds from the chiles, leaving the tops intact.
Step 2 - 🧅🔥🥄

Sauté the finely diced small onion and 2 cloves of minced garlic in 2 tbsp of oil until translucent.
Step 3 - 🥩🔥🥘

Add the 500g of ground pork to the pan, breaking it into small pieces. Cook until browned.
Step 4 - 🍎🍐🍑🥜🍷🍲

Add the diced fruits (1 apple, 1 pear, and 1 peach), 1/2 cup of chopped almonds, 1/2 cup of white wine, 1/2 tbsp of cumin, and 1 tbsp of cinnamon to the pork. Simmer until most of the liquid is absorbed. Season with salt and pepper to taste.
Step 5 - 🌶️➡️🥘

Stuff the prepared peppers with the cooked pork filling.
Step 6 - 🥜🥛🧀🥣

To make the walnut sauce: blend 1 cup of fresh walnuts, 1 cup of Mexican crema, 1/4 cup of goat cheese, 1/2 cup of sugar, and 1/2 cup of milk until creamy.
Step 7 - 🌶️🥫🍽️

Pour the walnut sauce over the stuffed chiles. Top with 1 cup of pomegranate seeds and garnish with 1 cup of cilantro leaves.

Additional

Chiles en Nogada is said to represent the colors of the Mexican flag: green chiles, white sauce, and red pomegranate seeds. A perfect dish for celebrating Cinco de Mayo! You can make it vegetarian by replacing pork with quinoa or a blend of mushrooms. Kids can help with stuffing the chiles and sprinkling pomegranate seeds.