From mexicanfoodjournal.com

Authentic Chiles en Nogada

6 servings · 45 min prep · 60 min cook

Ingredients

Chiles

• 6 large poblano chiles (about 6" long)

Filling

• 10 oz beef
• 10 oz pork
• 1 medium carrot
• 1 medium white onion
• 1 medium waxy potato
• 1 medium zucchini squash
• 3 plum tomatoes (Roma tomatoes)
• 1/2 cup peas
• 8 oz biznaga or candied fruit or dried fruit
• 1/2 cup raisins
• 1/2 cup almonds
• 1/2 tsp cinnamon
• 1 tbsp brown sugar
• 1 tsp salt, plus more to taste
• 3 tbsp vegetable oil

Nogada

• 1 1/4 cup Mexican cream (do not use sour cream)
• 1/2 cup shelled walnuts
• 1/2 tsp cinnamon
• 1 tbsp brown sugar

Garnish

• 2 small (or 1 large) pomegranates
• 1 small bunch parsley

Steps

1. Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through, about 20 minutes, turning once. When the meat is cooked, remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.

   20 min

2. Chop the meat into cubes first, then chop finely.
3. Chop the 1 medium onion, 1 medium carrot, 1 medium zucchini, 1 medium potato and 8 oz candied fruit into 1/4 inch cubes.
4. Chop the ½ cup almonds very fine.
5. Slice the 3 tomatoes in half and add them to your blender with ½ cup of the cooking liquid from the meat.
6. Blend until smooth but not liquefied.
7. Fry the onions in 3 tbsp of oil for 2 minutes.

   2 min

8. Add 1 medium potatoes, stir and cook for 5 minutes.

   5 min

9. Add the chopped meat and stir.
10. Add the pureed tomato.
11. Add 1 medium carrots, 1 medium zucchini, and ½ cup raisins and cook for 5 minutes until the tomato puree is starting to reduce.

    5 min

12. Add ½ cup peas, 8 oz biznaga or candied fruit, and ½ cup almonds. Stir well.
13. Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.

    15 min

14. Place the chiles over the open flame on the burner of your stove. Do not leave the chiles unattended.
15. Blacken and blister the skin on all sides.
16. When you have roasted all of the chiles, place them in a plastic bag to sweat them.
17. Scrape the skin off the chiles with the blade of a knife.
18. Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
19. Remove the seeds inside the chile with your fingers without tearing the chile.
20. Place 1 ¼ cup cream, ½ cup walnuts, and ½ tsp cinnamon in your blender.
21. Blend until the ½ cup walnuts are completely incorporated into the sauce and the sauce is smooth.
22. Slice the 2 small (or 1 large) pomegranates in half and remove the seeds.
23. Chop the 1 small bunch parsley very finely, reserving a few leaves to use as decoration.
24. Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
25. Place 1 stuffed chile on each plate.
26. Spoon the nogada over the stuffed chile until it is completely covered.
27. Sprinkle pomegranate seeds and chopped 1 small bunch parsley over the chile covered in nogada.
28. Decorate with 1 or 2 1 small bunch parsley leaves.

Nutrition

Per serving

kcal

654

protein

27 g

carbs

67 g

fat

34 g

Simplify your own recipe on Reduce