Chiles en Nogada
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The Tale of Chiles en Nogada
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Chiles en nogada is tied to Puebla, where tradition credits Augustinian nuns with creating the dish in 1821 to honor Agustín de Iturbide after Mexican independence. The green poblano chile, white walnut cream sauce, and red pomegranate seeds echo the colors of the new Mexican flag.
Ingredients
Scale:· 6 servings
- 6 large poblano chiles, roasted and peeled
- 1 lb ground pork
- 1/2 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1 apple, diced
- 1 pear, diced
- 1 plantain, diced
- 1 cup walnuts, soaked and peeled
- 1 cup Mexican crema or queso fresco
- 1/4 cup milk
- 1 pomegranate, seeds removed
- Fresh parsley, for garnish
Instructions
- 1Sauté onion and garlic, then brown the pork and beef together.
- 2Stir in tomatoes, raisins, almonds, apple, pear, and plantain, and simmer 15 minutes until thick.
- 3Carefully slit the roasted poblanos and remove the seeds, keeping them intact.
- 4Stuff each poblano generously with the meat and fruit filling.
- 5Blend the walnuts with crema and milk until smooth to make the nogada sauce.
- 6Arrange the stuffed chiles on a platter and cover with the walnut sauce.
- 7Scatter pomegranate seeds and parsley over the top before serving.
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