Chile en Nogada

Cocina Lala®
We present to you a classic of Mexican cuisine. Delicious poblano chiles stuffed with ground meat, fruits, and acitrón, covered in a creamy nogada made from milk, goat cheese, and walnut. Your family will love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1/4 cups vegetable oil
  • 1/2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 150 grams ground meat, pork
  • 150 grams ground meat, beef
  • 1 cup tomato purée
  • 100 grams almonds, sliced
  • 100 grams raisins
  • 2 plantains, cut into cubes and fried
  • 100 grams toasted pine nut
  • 5 cloves
  • 2 sprigs cinnamon
  • 2 tablespoons salt
  • 2 peaches, cut into cubes
  • 2 pears, cut into cubes
  • 2 apples, cut into small cubes
  • 1 acitrón, cut into small squares
  • 4 Poblano chiles, roasted, sweated, and peeled
  • 350 grams walnuts
  • 3 cups cow's milk, LALA®, for the nogada
  • 1 tablespoon sugar, for the nogada
  • 1 teaspoon salt, for the nogada
  • 1 goat cheese, for the nogada (190 g)
  • 1/2 bunches parsley, chopped
  • 1 cup pomegranate, shelled
Preparation
20 mins
20 mins
Low
  • In a deep skillet, heat the oil over medium heat and fry the onion, garlic, and meat.
  • Add the tomato puree, almonds, raisins, plantain, and pine nuts.
  • Season with clove, cinnamon, and salt, mix until combined. Add the peach, pear, apple, and acitrón. Remove the cinnamon.
  • Stuff the chiles with the meat. Set aside.
  • For the nogada, blend the milk with the walnut, goat cheese, sugar, and salt.
  • Serve the chile with the nogada, and decorate with parsley and pomegranate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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