Chiles en Nogada (Poblano Peppers in Walnut Sauce)
Serves 8
Ingredients
Chiles
- 8 poblano chiles, roasted & peeled
Filling
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb ground pork
- 1 cinnamon stick
- 2 bay leaves
- 1 can (28 oz) crushed tomatoes
- 1 tbsp cider vinegar
- pinch of fresh nutmeg
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
- 1 tsp salt
- 1½ tsp sugar
- ½ cup green apple, peeled & diced
- 1 ripe banana, peeled & chopped
- ¼ cup raisins
- ⅓ cup dried apricots, chopped
Walnut Sauce
- 6 oz queso fresco cheese
- 2 cups walnut halves
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup whole milk
Garnish
- fresh or dried pomegranate seeds
Equipment
- large heavy-bottomed pot
- kitchen shears
- blender
How-to
Roast Chiles
- Preheat oven to broil
- Place chiles directly onto top oven rack and broil for about 3-4 minutes, then turn. Repeat and allow to char on all sides
- Transfer chiles to a bowl, cover and let rest for 20 minutes to steam the skins away from the flesh
- Once chiles have cooled, peel skins and set aside
Make Filling
- Add oil to a large pot over medium-high heat. Sauté for 5 minutes
- Add pork. Allow pork to brown, about 5 minutes
- Add bay leaves, cinnamon stick, allspice, cloves, nutmeg, sugar, salt, vinegar and tomatoes. Cover and allow to simmer over medium heat for 30 minutes
- Add apricots, raisins, apple and banana and cook for 5 more minutes
- Remove bay leaves and cinnamon stick
Stuff & Heat Chiles
- Preheat oven to 350°
- With kitchen shears, cut a 2" slit in one side of each chile and fill with the pork mixture
- Place stuffed chiles in a pan and place in the oven for 15-20 minutes until heated through
Make Sauce & Serve
- While chiles are cooking, add walnuts, cheese, milk, sugar and salt to a blender. Blend until mixture develops into a thick sauce. Add additional milk if desired to thin the consistency
- To serve, place 1 chile per serving on a plate, pour sauce over top and garnish with pomegranate seeds
Note: All components can be made a day ahead and kept refrigerated separately