Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada)

Name: Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada)
Prep time: 12 h
Cook time: 6 h
Total time: 18 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tbsp Almonds; 2 tbsp Candied Orange Peel; 2.5 cups Chopped Walnuts; 1 whole Cinnamon Sticks; 1 whole Cooked Apples; 2 cups Diced Tomatoes; 1 whole Diced Yellow Onion; 1 bunch Fresh Parsley; 2 cloves Garlic; 0.75 cup Goat Cheese; 4 whole Ground Cloves; 1.75 lb Ground Pork; 1.75 cups Milk; 1 tbsp Olive Oil; 1 whole Peach; 2 tbsp Pine Nuts; 1 whole Plantain; 8 whole Poblano Pepper; 1.5 cups Pomegranate Arils; 2 tbsp Raisin; 1 dash Salt & Pepper; 1 tbsp Sugar

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Sodium Gluten-Free Comfort-Food

Chiles en Nogada pairs smoky roasted poblanos with a pork and fruit picadillo that’s gently spiced and subtly sweet. A lush walnut sauce blankets the peppers, while pomegranate seeds and parsley add bright pops of freshness and crunch. Serve this festive dish for a special dinner or holiday meal when you want rich, balanced flavors and striking color.

Prep12 hrs
Cook6 hrs
Serves8
DifficultyHard

Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada)

1

Roast the poblano chiles over an open flame on a gas stove or grill, turning frequently, until the skin is blackened and charred on all sides, 10 to 15 minutes.
2

Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Let sit for 5 to 10 minutes, then uncover and peel off the skin. Cut a lengthwise slit in each chile and remove the seeds.
3

Heat olive oil in a large pot over medium heat. Add the onion and the garlic and cook until soft and translucent, 3 to 4 minutes. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks, about 7 minutes. Stir in the tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until the filling is cooked through and the flavors are well combined, about 10 minutes.
4

Combine the walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until the walnut sauce is smooth and creamy.
5

Fill each poblano chile with the pork filling and place on a plate. Spoon the walnut sauce over the chile and sprinkle with pomegranate seeds and parsley.