Chile En Nogada Recipe

Preheat the oven broiler or set a gas flame to high. Rub the poblano chiles with a little oil and place on a foil-lined baking sheet. Roast, turning occasionally, until the skins are blistered and charred on all sides.

Transfer peppers to a sealed bag or bowl; let steam 15 minutes. Remove skins, carefully slit each pepper lengthwise, and gently scrape out seeds and membranes. Pat dry.

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.

Add ground beef (and pork if using); cook, breaking meat apart, until browned and no pink remains, about 6–8 minutes.

Stir in red bell pepper and crushed tomatoes; cook 3–5 minutes to blend flavors.

Add raisins, apples, pears, peaches, and spices (cinnamon, cloves, cumin); season with salt and pepper. Simmer 15–20 minutes, stirring occasionally, until the mixture is dry and flavorful.

Toast pecans and almonds in a dry skillet over medium heat until fragrant, about 4–6 minutes. Cool slightly.

Place toasted nuts in a blender with milk and queso fresco (or crema). Blend until smooth. Add cinnamon and sugar; blend to fully incorporate. If too thick, add a little more milk to reach a creamy consistency.

Stuff each poblano pepper with a generous portion of picadillo. Place filled peppers on a serving platter.

Pour a generous spoonful of nogada sauce over each stuffed pepper, letting some sauce drip down the sides.

Sprinkle pomegranate seeds over the peppers and garnish with parsley. Serve at room temperature or gently warmed.