Vegetarian Chile in Nogada

Name: Vegetarian Chile in Nogada
Prep time: 75 min
Cook time: 35 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 Poblano chiles; 3 tablespoons vegetable oil; 3 tablespoons garlic, finely chopped, for filling; 1/4 cups onion, finely chopped, for the filling; 1/4 cups plantain, cubed, for the filling; 4 cups button mushrooms, sliced, for the filling; 1/4 cups peach, cubed, for the filling; 1/4 cups apple, cubed, for filling; 1 pear, cubed, for filling; 1/4 cups raisins, for the filling; 1/4 cups almonds, for the filling; 3 tablespoons pine nuts, for the filling; 1/4 cups pecans, finely chopped for the filling; 1/4 cups acitrón, for filling; 1 pinch clove, for the filling; 1 pinch cinnamon powder, for the filling; bay, for the filling; 1 sprig thyme, for the filling; 1 tablespoon oregano, for the filling; 1 pinch salt; 2 cups walnuts, soaked in milk, for nogada; 1/4 cups goat cheese, for nogada; 1/2 cups cow's milk, for nogada; 3 tablespoons sugar, for nogada; 1/2 cups pomegranate, for decoration; parsley, for decoration

Mónica Mateos

Are you vegetarian but love chiles in nogada? Then you must cook this Vegetarian Chile in Nogada, a recipe that aligns with your lifestyle and is also delicious. It's also an excellent option for meatless Mondays.

Enjoy this seasonal recipe by preparing a Vegetarian Chile in Nogada. The best part is that you can use all the ingredients from the original recipe except for the ground meat, so the flavor is almost the same.

Reviewed by Editorial Team of Kiwilimón

Published: 06-09-2017

Preparation

40 mins

35 mins

Low

Heat a griddle over high heat and roast the chiles. Place them in a plastic bag and let rest for about 15 minutes. Clean the chiles by removing the skin, veins, and seeds. Set aside. For the filling, heat a pan over medium heat with the oil, add the plantain and cook for a few minutes. Add the mushrooms and cook until softened. Add the fruits one by one, the nuts, and season with the spices. Cook for 10 more minutes. Set aside, For the nogada, blend all the ingredients until you obtain a smooth and creamy sauce, set aside. Fill the chiles with the mushroom mixture. Serve with the nogada, and decorate with pomegranate and parsley. Enjoy.