Chiles en Nogada / Stuffed Poblano Peppers in Nut Sauce

Stuffed Chiles Ingredients:

  • 3/4 Cup Raisins
  • 1/2 Cup (125 ml) Dry or Sweet Sherry
  • 8 Large Poblano Chile Peppers
  • 3 Roma Tomatoes
  • 500 Grams (1 Pound) Ground Pork
  • 1/2 Medium White Onion, diced
  • 2 Garlic Cloves, minced
  • 1 Cup (250 ml) Chicken Broth (or substitute 2 Teaspoons Chicken Bouillon Powder dissolved in 1 Cup Hot Water)
  • 1 Small or 1/2 Large Granny Smith Apple, diced
  • 1 Red Anjou Pear, diced
  • 1 Plantain, peeled and diced
  • 1/2 Teaspoon Ground Cumin, or to taste
  • 1 Teaspoon Ground Cinnamon, or to taste
  • 1 Teaspoon Ground Cloves, or to taste
  • 100 Grams Slivered Almonds
  • 2 Teaspoon White Sugar, or to taste
  • Salt, to taste
  • 1/4 Cup Olive or Vegetable Oil

Nogada Sauce Ingredients:

  • 100 Grams Shelled Pecan Halves or Shelled Walnuts
  • 1 Cup (250 ml) Créme Fraiche or Heavy Whipping Cream
  • 1 Slice White Bread, with or without crust, as desired
  • Milk or Cream, enough to soak the bread in
  • 1/2 Cup (125 ml) Dry or Sweet Sherry, or to taste
  • 1/3 to 1/2 Pound (200 to 250 Grams) Queso Fresco, or to taste
  • 1 Teaspoon Ground Cinnamon, or to taste
  • 2 Teaspoons White Sugar, or to taste

Garnish:

  • 1 Fresh Pomegranate, halved, with seeds removed and set aside for serving (If these aren’t in season or available where you are, dried cranberries make a perfect substitute!)

Stuffed Chiles Directions:

Place the raisins in a small bowl and pour the 1/2 cup sherry over them. Cover and allow the raisins to soak at least 6 hours, or preferably overnight.

Place the poblano chiles over an open flame on the stovetop and roast them until the skin is blackened. (Note: You can also roast the peppers under the oven broiler.)

Flip the chiles and roast them until they’re completely black.

Immediately transfer the peppers to plastic (Ziploc) bags, seal them, and allow them to sweat about 15 minutes for easier peeling.

Meanwhile, cut the roma tomatoes in half and place them on a foil-lined broiler pan.

Place under the oven broiler until the skins are blackened and easy to remove.

When the tomatoes have cooled, dice them and set aside. Remove the poblano chile peppers from the plastic bags and peel off the skins.

Slice them lengthwise and remove the seeds. Set aside while preparing the filling.

In a heavy-bottomed pot set over medium heat, add the oil and sauté the onions and garlic until tender.

Add the ground pork.

Cook the pork until it’s browned.

Add the diced, roasted tomatoes.

Then add the chicken broth, stirring to mix thoroughly.

Simmer until the meat is tender and the chicken broth is almost gone.

Pour in the raisins and sherry (which have been soaking for 6 to 24 hours). Add the apple, pear, plantain, cumin, cinnamon, cloves, and slivered almonds and stir to combine thoroughly. Add the white sugar and salt to taste.

Remove from heat and stuff the poblanos with the filling. Set the stuffed chiles aside and keep them warm while preparing the nogada sauce.

Nogada Sauce Directions:

Place the pecans or walnuts in the créme fraiche or heavy whipping cream, cover, and allow to soak for at least 6 hours or overnight.

Pour milk or cream over the slice of bread and let that soak while you’re preparing the chiles and filling above.

Pour the nuts and cream into the blender and add the soaked bread.

Blend until smooth. Add the sherry, queso fresco, cinnamon, and white sugar to taste. Mix until thoroughly combined. Taste and adjust seasoning as desired.

When ready to serve the chiles, place a warm stuffed poblano on a plate.

Pour the nogada sauce generously over the chile and garnish with the pomegranate seeds (or dried cranberries). Serve immediately and enjoy!

Bon Appétit!

Recipe Posted by Lindsay

 

Leave a Reply (Will be Moderated)

You must be logged in to post a comment.