Chiles en nogada is a traditional Mexican dish that combines the flavors of sweet, savory, and spicy. This iconic dish is made with poblano chiles that are stuffed with a mixture of picadillo (a savory filling made with ground meat, fruits, and spices), topped with a creamy walnut sauce, and garnished with pomegranate seeds and parsley. The combination of flavors and textures makes chiles en nogada a truly unique and special dish. This article provides detailed recipes for all the components of chiles en nogada, including the picadillo filling, the walnut sauce, and the step-by-step instructions on how to stuff and assemble the chiles. Additionally, there are sections dedicated to variations of the dish, such as vegetarian and vegan options, as well as tips for achieving the perfect chiles en nogada. Whether you're a seasoned cook or a beginner, this article has everything you need to create this delicious and visually stunning dish.
Here are our top 3 tried and tested recipes!
CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)
This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!
Provided by mega2408
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
- Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
- Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
- Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.
Nutrition Facts : Calories 724.3 calories, Carbohydrate 41.4 g, Cholesterol 85.5 mg, Fat 50.5 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 226.7 mg, Sugar 22.7 g
CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)
A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!
Provided by Lucy Loo
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 23
Steps:
- Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
- In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
- Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
- To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g
STUFFED POBLANO CHILES WITH WALNUT SAUCE AND POMEGRANATE SEEDS
Steps:
- Cook pork:
- Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
- Make filling:
- Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.
- While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).
- Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.
- Make sauce:
- Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.
- Stuff and bake chiles:
- Put oven rack in middle position and preheat oven to 350°F.
- Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)
- Divide pork filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.
- Transfer chiles to plates, carefully turning them seam sides down. Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds. Serve chiles warm or at room temperature.
Tips:
- Choose the right Poblano peppers: Look for firm, dark green peppers with smooth skin. Avoid peppers with blemishes or wrinkles.
- Roast the peppers properly: Roasting the peppers brings out their smoky flavor. Make sure to roast them until the skin is blackened and blistered.
- Remove the seeds and veins carefully: Once the peppers are roasted, let them cool slightly before handling. Then, carefully remove the seeds and veins without tearing the pepper flesh.
- Make sure the filling is well-seasoned: The filling is the heart of the dish, so make sure it's packed with flavor. Use a variety of spices and herbs to create a complex taste.
- Don't overcook the peppers: Once the peppers are filled, simmer them gently in the sauce until they are heated through. Overcooking will make the peppers mushy.
Conclusion:
Chiles en nogada is a delicious and festive dish that is perfect for special occasions. With its combination of sweet, savory, and spicy flavors, this dish is sure to impress your guests. If you're looking for a unique and flavorful Mexican dish to try, chiles en nogada is a great option.
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