Chiles en Nogada are poblano chiles stuffed with a ground beef and pork picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. This Mexican recipe hails from Puebla, Mexico.
Chef Lynne, from Cook With Us Culinary School shares her recipe to make Chiles en Nogada, (Chiles in Walnut Sauce). This is often served as a holiday dish because the pomegranates are in season.
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Chiles in Walnut Sauce ~ Chiles en Nogada
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Ingredients
The Poblanos
- 8 large poblano chiles charred, peeled, deveined
The Picadillo Filling:
- 1/2 lb ground beef
- 1/2 lbs ground pork
- 2 tbsp pork lard
- 1 cup onion finely chopped
- 2 cloves garlic diced
- 1 tbsp ancho chile powder dried
- 1 tsp thyme
- ½ cinnamon stick
- Salt to taste
- 1 lbs peaches or apples peeled and cubed
- 1/3 cup raisins
- 1/3 cup raw almonds chopped
- 1/4 cup cider vinegar
- 2 tsp pilloncillo or brown sugar
The Nogado Sauce:
- 1 cup unsweetened heavy whipping cream or Mexican crema
- ½ cup sour cream if using whipping cream
- 1 cup shelled walnuts ground in a spice mill or cuisinart
- 2 tbsp fresh parsley minced
- 2 tbsp brandy
- ½ tsp ground cinnamon
- Pinch of salt
- Fresh sprigs of cilantro for garnish
- 1/2 Cup pomegranate seeds or sliced cherries for garnish
Instructions
The Picadillo Filling:
- In a heavy skillet, melt lard over med. high heat. Add the meat and brown lightly, breaking it up into small pieces. Drain off any fat.
- Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, and salt, cook for 10 minutes.
- Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes.
- Remove cinnamon, cool slightly, and then stuff the prepared chiles with about 1/2 C. of the filling.
The Ploblanos:
- Make a slit in the side of each chile. Remove seeds and membranes by cutting carefully around the crown, leaving the stem intact. Fill chiles. Chiles may be served as is or fried in a relleno batter.
- Cover chiles with nogado sauce.
The Nogado Sauce:
- Whip the cream with a whisk until soft peaks form. Fold in the sour cream (if using) ground nuts, parsley, brandy, cinnamon, and salt.
- After the chile is stuffed and baked spoon sauce over and around each one.
- Garnish with a sprinkle of pomegranate seeds and cilantro.
Did You Know?
The traditional chile en nogada is from Puebla; it is tied to the independence of this country since it is said they were prepared for the first time to entertain the future emperor Agustín de Iturbide when he came to the city after the signing of the Treaty of Córdoba. This dish is a source of pride for the inhabitants of the state of Puebla.
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