Delicious Chiles en Nogada

Lorenza Ávila
Chiles en Nogada is a traditional Mexican recipe served in September. It is made in commemoration of Mexico's independence, and its ingredients such as dried fruits like acitrón, nuts like walnuts, almonds, and pine nuts, ground beef and pork, and fruits like apple, peach, and plantain are a reflection of mestizaje. The sauce for Chiles en Nogada is made with walnut and a touch of sherry, which gives it a delicious flavor. Are you tempted to try this traditional dish?
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Ingredients
12
Servings
  • 12 Poblano chiles, ready to fill
  • 1 kilo pork
  • 1/2 onions, sliced
  • 2 cloves garlic
  • 6 tablespoons lard
  • 1/2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 8 grains black pepper
  • 5 cloves
  • 1 cinnamon stick
  • 3 tablespoons raisins
  • 2 tablespoons almonds, cleaned and halved (for the filling)
  • 1 cup pear, diced
  • 1/4 cups peach, in cubes
  • 2 tablespoons salt
  • 25 walnuts
  • cow's milk, to cover the nuts
  • 1/2 cups white bread, without edges, cut into cubes - FOR THE NOGADA
  • 125 grams queso fresco, for the nogada
  • 1 1/2 cups whipping cream
  • 1/2 teaspoons salt, for the nogada
  • 1/2 teaspoons sugar, for the nogada
  • 1 pinch cinnamon powder, for the nogada
  • 1 cup pomegranate
  • parsley, chopped
  • 2 tomatoes, chopped into small cubes
Preparation
1h 10 mins
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  • Roast the chiles over direct heat taking care not to burn them too much. Place them in a plastic bag to sweat for 5 minutes. Then peel them and open them on one side to remove veins and seeds, being careful not to break them.
  • In a large skillet add a little oil and fry them a bit, immediately add 1/4 cup of water, salt, and a bunch of herbs, cover and cook for 3 minutes. Dry them and set aside.
  • For the filling: Add the meat to a pot, cover with water and cook with 1/2 onion, 2 garlic cloves, and salt. Once boiling, lower the heat and cook slowly for 40 minutes.
  • Drain the meat and reserve the broth. Finely chop the meat. In another pot, sauté the chopped onion with the garlic in the oil, then add the meat. In a mortar, crush the pepper, clove, and cinnamon. Incorporate this into the meat along with the fruits, pears, and peaches.
  • Sauté the chopped tomatoes and add to the meat, cook for 10 minutes and adjust the salt, it should be a dry filling. Use this to stuff the chiles and arrange them on a platter.
  • For the nogada: soak the walnuts in milk for 2 hours. Blend the walnuts with all the ingredients (white bread, fresh cheese, heavy cream, salt, sugar, and cinnamon) until you achieve a smooth paste, adding salt and sugar if necessary.
  • Drench the chiles with the sauce at the moment of serving and garnish with chopped parsley and red pomegranate.

Nutritional Information

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