We present a classic of Mexican cuisine. Delicious poblano peppers stuffed with ground meat, fruits and citron, bathed in a creamy nogada made with milk, goat cheese and walnut. Your family will love it!
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Ingredients5 portions
Preparation
In a deep pan heat the oil over medium heat and fry the onion, garlic and meat.
Add the tomato puree, the almonds, the raisins, the plantain and the pine nut.
Season with cloves, cinnamon and salt, mix until integrated. Add the peach, the pear, the apple and the acitron. Remove the cinnamon.
Fill the chiles with the meat. Reservation.
For the nogada, liquefy the milk with the walnut, the goat cheese, the sugar and the salt.
Serve the chili with the nogada, decorate with the parsley and the pomegranate.
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