Stuffed Chiles in Nogada

Name: Stuffed Chiles in Nogada
Prep time: 1h 10 mins
Cook time: 0 mins
Total time: 1h 10 mins
Yield: 12
Cuisine: Mexicana
Ingredients: 12 Poblano chiles, ready to fill; 1 kilo ground meat; 1/2 onions, cut into slices; 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; 1 cup pear, cut into cubes; 1/4 cups peach, in cubes; 2 tablespoons salt; 25 walnuts; 2 cups cow's milk, as needed (to cover the walnuts); 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; 2 cups pomegranate; 1/2 cups parsley, chopped; 2 tomatoes, chopped into small cubes

Sara Salame

Recipe for stuffed chiles in nogada, it is a very typical recipe from Mexico. The chiles are bathed in a sauce called nogada and filled with meat and dried fruits.

Reviewed by Editorial Team of Kiwilimón

6 comentarios

	164
Favorites

Collections

Planner

Grocery List

Ingredients

Servings

12 Poblano chiles, ready to fill
1 kilo ground meat
1/2 onions, cut into slices
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
1 cup pear, cut into cubes
1/4 cups peach, in cubes
2 tablespoons salt
25 walnuts
2 cups cow's milk, as needed (to cover the walnuts)
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
2 cups pomegranate
1/2 cups parsley, chopped
2 tomatoes, chopped into small cubes

Preparation

1h 10 mins

0 mins

Roast the chiles over direct heat, making sure not to char 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 tear them.
In a large skillet, add a little oil and fry them slightly, then 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: Place the meat in a pot, cover with water and cook with 1/2 onion, 2 garlic cloves, and salt. Once it boils, lower the heat and cook slowly for 40 minutes.
Drain the meat and reserve the broth. In another pot, sauté the chopped onion with the garlic in the oil, add the meat. In a mortar, crush the pepper, clove, and cinnamon. Incorporate 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 mixture. Use this to fill 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 a smooth paste is achieved, add salt and sugar if necessary.
Pour the sauce over the chiles at the moment of serving and garnish with chopped parsley and pomegranate.

Nutritional Information

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

Do you want to know what other nutrients this or other recipes have?

Provided by