Shannon Adams
@tastyshana
Chiles en Nogada: Mexican Stuffed Poblano Peppers with Walnut Sauce
Chiles en Nogada is a traditional Mexican dish featuring roasted poblano peppers stuffed with a savory pork filling and topped with a creamy walnut sauce. This dish is not only delicious but also visually stunning, making it perfect for special occasions.
Details
- Cuisine:mexican
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:23
- Views:24
Recipe Information
- Prep time6 min.
- Cook time30 min.
- Total time36 min.
- Servings8
Ingredients
- 8
- 2 tablespoons
- 1
- 2 cloves
- 1 pound
- 2
- 1
- 1
- 1
- 1/4 cup
- 1/4 cup
- 1/4 cup
- 1/4 cup
- 1/4 cup
- 1/2 teaspoon
- to taste
- to taste
- 1 cup
- 1/2 cup
- 1/2 cup
- 1 tablespoon
- 1
- for garnish
Cooking Instructions
Follow our step-by-step guide on how to make Chiles en Nogada: Mexican Stuffed Poblano Peppers with Walnut Sauce.
Step 1
To start, roast the poblano peppers over an open flame on your gas stove or grill.
Step 2
Keep turning them frequently until the skin is beautifully blackened and charred all around, which should take about 10 to 15 minutes.
Step 3
Once they’re perfectly roasted, transfer the peppers to a plastic bag or a bowl covered with plastic wrap.
Step 4
This steaming process will help loosen the skin, so let them sit for about 5 to 10 minutes.
Step 5
After that, peel off the charred skin, cut a slit lengthwise in each pepper, and carefully remove the seeds.
Step 6
Next, grab a large pot and heat some olive oil over medium heat.
Step 7
Toss in the chopped onion and minced garlic, cooking them until they’re soft and translucent, which should take around 3 to 4 minutes.
Step 8
Now, add the ground pork to the pot, breaking it up with a spoon as it cooks until it’s nicely browned, about 7 minutes.
Step 9
Once the pork is ready, it’s time to add a burst of flavor! Stir in the diced tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper.
Step 10
Let this delightful mixture simmer for about 10 minutes, allowing all those wonderful flavors to meld together.
Step 11
While that’s cooking, let’s whip up a creamy walnut sauce.
Step 12
In a blender, combine the walnuts, milk, goat cheese, sugar, and a cinnamon stick.
Step 13
Blend everything until the sauce is smooth and velvety.
Step 14
Now comes the fun part! Stuff each roasted poblano pepper with the savory pork filling, arranging them beautifully on a serving plate.
Step 15
Drizzle the luscious walnut sauce over the top, and for a pop of color and flavor, garnish with pomegranate seeds and a sprinkle of fresh parsley.
Step 16
Enjoy this vibrant dish that’s sure to impress your family and friends!.