🇲🇽 Mexico recipe
Chiles en Nogada
Chiles en Nogada is Mexico's most patriotic dish, traditionally served in August and September to celebrate Independence Day. The dish mirrors the colors of the Mexican flag: green poblano chiles, white walnut cream sauce (nogada), and red pomegranate seeds. Each chile is stuffed with picadillo -- a savory-sweet filling of ground pork and beef with seasonal fruits, nuts, and warm spices. The crowning glory is the silky nogada, a cold walnut-cream sauce that drapes luxuriously over the warm chiles.
Prep1 hr
Cook50 mins
Serves8
Difficultyhard
Ingredients
- 8 large fresh poblano chiles
- 1 lb ground pork
- 1/2 lb ground beef
- 2 tablespoons lard or vegetable oil
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 2 medium tomatoes, finely chopped
- 1 ripe plantain, peeled and diced small
- 1 large Granny Smith apple, peeled and diced small
- 1 large pear, peeled and diced small
- 1 large peach, peeled and diced small
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 2 tablespoons pine nuts
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- For the nogada sauce:
- 1 cup raw walnuts, soaked in milk overnight and peeled
- 8 oz Mexican fresh cheese (queso fresco) or cream cheese
- 1/2 cup whole milk
- 1/4 cup dry sherry
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- For garnish:
- Seeds from 1 large pomegranate
- Fresh flat-leaf parsley leaves
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 24 g
- Carbs
- 32 g
- Fat
- 30 g
