Description
Chiles en Nogada is a vibrant and festive Mexican dish that features tender roasted poblano peppers stuffed with a savory mix of seasoned meat, dried fruits, and aromatic spices, all generously topped with a creamy walnut sauce. This culinary masterpiece not only delights the palate but also showcases the colors of the Mexican flag, making it perfect for celebrations, family gatherings, or any occasion where you want to impress your guests.
Ingredients
Scale
- 6 large poblano peppers
- 1 lb ground beef or pork
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 cup walnuts, soaked overnight in milk
- 1/2 cup milk (plus more if needed)
- 2 tbsp sugar (to taste)
- 1 cinnamon stick
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet until charred, about 15–20 minutes. Place them in a covered bowl to steam.
- In a skillet over medium heat, cook the ground meat until browned. Add onions, garlic, tomatoes, dried fruits, and spices; cook for about 10 minutes until well combined.
- Blend soaked walnuts with milk until smooth; add sugar and the cinnamon stick. Adjust consistency with more milk if necessary.
- Peel the skin off the cooled peppers and make a slit along one side. Stuff each pepper with the meat mixture.
- Arrange stuffed peppers on a platter and drizzle nogada sauce over them. Garnish with pomegranate seeds.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 410
- Sugar: 18g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 65mg