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.
2 tablespoons white onion , minced, for the filling
200 grams ground meat, beef sirloin, for the filling
200 grams ground meat, pork loin, for the filling
1 1/2 tablespoons Knorr® Suiza chicken broth
1/2 plantains, peeled and diced, for the filling
1 red apple, cut into cubes
1 peach, cut into cubes
1/2 cups raisins
1 teaspoon cinnamon powder
1 pinch clove, ground
6 Poblano chiles, roasted and seedless
Preparation
50 mins
30 mins
Low
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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