Chiles en Nogada

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.
Ingredients
6
Servings
  • 2 cups walnuts, cut in half for the nogada
  • 1 1/2 cups evaporated milk, for the nogada
  • 1/2 cups sour cream, low-fat, for the nogada
  • 150 grams double cream cheese, for the nogada
  • 1 tablespoon dry sherry, for the nogada
  • 2 tablespoons sugar, for the nogada
  • 2 tablespoons vegetable oil, for the filling
  • 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® granulated chicken bouillon
  • 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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