This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!
Provided by mega2408
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
- Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
- Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
- Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.
Nutrition Facts : Calories 724.3 calories, Carbohydrate 41.4 g, Cholesterol 85.5 mg, Fat 50.5 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 226.7 mg, Sugar 22.7 g
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Denise Chastain
[email protected]I can't wait to make this dish again.
Asma koko Khan
[email protected]This dish is a must-try for any fan of Mexican food.
Daniel Laskid
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
Xtylish King
[email protected]This dish is a great way to show off your cooking skills.
Camila Jimenez
[email protected]I love the way the walnut sauce pairs with the poblano peppers.
Earning Update News
[email protected]This is a great recipe for a special occasion. It's beautiful and delicious.
Alonzo Vera
[email protected]I made this dish for a potluck and it was a hit. Everyone was asking for the recipe.
rahat Souan
[email protected]This dish was a bit more work than I expected, but it was worth it. It was so delicious and everyone loved it.
Jessica Enroos
[email protected]I'm so glad I found this recipe. It's the best chiles en nogada I've ever had.
Parta Sweggarz
[email protected]This was a delicious and authentic recipe. I will definitely be making it again.
Shahirali memin
[email protected]I made this dish for my family and they loved it. It's a great dish for a special occasion.
Youness Bou
[email protected]This dish is a great way to use up leftover turkey or chicken.
Casey Human
[email protected]I love the combination of the sweet and savory flavors in this dish.
Edward Membreno
[email protected]The walnut sauce is what really makes this dish special. It's so creamy and flavorful.
Jeff Remmick
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's worth it.
Sarowar Islam
[email protected]This was my first time making chiles en nogada and it turned out great! The instructions were easy to follow and the dish was so flavorful.
Siyana Zulu
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it.
Eyobendalkahew Endalkahew
[email protected]This dish was amazing! The flavors were so complex and delicious. I will definitely be making this again.