Chiles En Nogada Recipe
Poblano peppers stuffed with meat and topped with walnut sauce.
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Ingredients
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Stuffed Peppers
Walnut Sauce
Garnish
Method
Prepare the Stuffed Peppers
- 1
Roast the Poblano Peppers
Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning them occasionally until the skin is blistered and charred. Remove from the oven and place them in a plastic bag for 10 minutes to steam. Once cooled, peel the skins off and make a slit down the side to remove the seeds.
- 2
Cook the Meat Filling
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the ground beef and pork, cooking until browned. Stir in the diced tomato, cinnamon, salt, pepper, chopped almonds, dried apricots, raisins, and parsley. Cook for an additional 5 minutes until everything is well combined.
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the meat filling. Set aside.
Make the Walnut Sauce
- 4
Assemble and Serve
- 5
Serve the Dish
Place the stuffed peppers on a serving dish. Generously drizzle the walnut sauce over the top. Garnish with pomegranate seeds and chopped parsley before serving.