This is a very delicious seasonal recipe; prepare this Independence Day a delightful chile where the creaminess of the nogada, the sweet delight of the filling, and the tartness of the pomegranate will fill your mouth with an explosion of flavor.
For the nogada, blend the walnuts, evaporated milk, cream, cheese, sherry, and sugar (add a little water if necessary to achieve a thick, lump-free consistency). Refrigerate.
For the filling, heat the oil and fry the onion with both types of meat until they are golden and well cooked.
Season with Knorr® Suiza Chicken Broth, add the fruits, raisins, cinnamon, and clove.
Cook over medium heat for 5 minutes, stirring occasionally.
Stuff the poblano peppers with the previous mixture and drizzle with the nogada. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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