Chile En Nogada Recipe
Make Chile En Nogada Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Nogada Sauce
Garnish
Method
Filling Preparation
- 1
Cook the Meat
In a large skillet, heat a tablespoon of oil over medium heat. Add the ground beef and pork, cooking until browned. Drain excess fat.
- 2
Add Vegetables
Add finely chopped onion, minced garlic, and diced tomatoes to the skillet. Cook for about 5 minutes until soft.
- 3
Incorporate Fruits and Nuts
Stir in pineapple, chopped almonds, cinnamon powder, oregano, salt, and black pepper. Cook the mixture for another 10 minutes, stirring occasionally.
- 4
Stuff the Peppers
Gently stuff each roasted poblano pepper with the meat mixture, ensuring they are filled generously.
Nogada Sauce Preparation
- 5
- 6
Adjust Consistency
If the sauce is too thick, add more milk until desired consistency is reached. Add sherry or brandy and season with salt to taste.
Final Assembly
- 7
Plate the Dish
Place stuffed poblano peppers on a serving platter. Drizzle nogada sauce over the top.
- 8
Add Garnish
Sprinkle pomegranate seeds and chopped parsley over the sauce for a vibrant finish.
