Chiles en Nogada

Name: Chiles en Nogada
Total time: 105 min
Yield: 2
Ingredients: 6 unit poblano peppers; 1 lb ground pork; 1 lb ground beef; 1 unit yellow onion (finely diced); 3 clove garlic (minced); 1 unit apple (small dice); 1 unit pear (small dice); 1 unit peach (small dice); ¼ cup raisins; 1 ½ cup walnuts; 1 cup whole milk; ½ cup heavy cream; 4 oz goat cheese or queso fresco; 1 cup pomegranate seeds; ½ cup fresh parsley; 1 ½ tsp salt

Meat & Game · Latin American & Caribbean

16 ingredients · 105 minutes · 2 servings

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Contains dairy, tree nut

Restrictions

Containsdairy · tree nutIt is in an ingredient you cannot leave out.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

6 unit	poblano peppers
1 lb	ground pork
1 lb	ground beef
1 unit	yellow onion (finely diced)
3 clove	garlic (minced)
1 unit	apple (small dice)
1 unit	pear (small dice)
1 unit	peach (small dice)
¼ cup	raisins
1 ½ cup	walnuts
1 cup	whole milk
½ cup	heavy cream
4 oz	goat cheese or queso fresco
1 cup	pomegranate seeds
½ cup	fresh parsley
1 ½ tsp	salt

Steps

Char12 min
poblanos blistered on all sides
Char the poblanos until the skins blister evenly, then cover briefly to steam. Peel gently, cut one lengthwise slit in each chile and remove seeds while keeping the stem and walls intact.
Saute12 min
meat browned and onion tender
Cook onion and garlic, add pork and beef and brown thoroughly. Break the meat into small pieces but do not pulverize it; the filling should retain texture.
Simmer18 min
fruit tender, filling moist but not wet
Fold in diced apple, pear, peach, raisins and salt and cook until the fruit softens and excess liquid evaporates. Wet picadillo leaks from the chile and thins the walnut sauce.
Mix4 min
walnut sauce smooth and thickly pourable
- whole milk
- heavy cream
Blend walnuts with milk, cream and cheese until very smooth. Add milk only as needed; nogada should coat the chile in an opaque layer rather than run off like broth.
Rest5 min
stuffed chiles warm, not piping hot
Fill each poblano generously with picadillo and let the chiles settle briefly. This dish is best warm to room temperature so the walnut sauce stays creamy rather than melting.
Top2 min
white sauce fully napping chile
- pomegranate seeds
- fresh parsley
Spoon nogada over each chile and finish generously with pomegranate seeds and parsley. The green-white-red presentation is part of the dish's identity, not incidental garnish.