Chiles En Nogada Mexican Stuffed Poblano Peppers In Walnut Sauce Food

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CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)



Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) image

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

8 poblano peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 ¾ pounds ground pork
2 cups peeled, seeded, and chopped tomatoes
1 ripe plantain, chopped
1 apple, chopped
1 fresh peach, chopped
1 bunch fresh parsley, chopped
2 tablespoons chopped candied orange peel
2 tablespoons pine nuts
2 tablespoons raisins
2 tablespoons blanched almonds, chopped
4 whole cloves, ground
salt and pepper to taste
2 ½ cups chopped walnuts
1 ¾ cups milk
¾ cup soft goat cheese
1 tablespoon white sugar
1 (1 inch) piece cinnamon stick
1 ½ cups pomegranate seeds
½ cup chopped fresh parsley

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

CHILES EN NOGADA



Chiles en Nogada image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, diced
2 teaspoons diced onion
1 teaspoon diced apple
1 teaspoon diced dried apricots
1 teaspoon dried cranberries
1 teaspoon diced pear
1 teaspoon raisins
1 clove garlic, minced
2 teaspoons tomato paste
1 cup dry white wine
Sugar
Salt and freshly ground black pepper
4 poblano peppers, roasted and peeled
1 shallot, minced
1/2 tablespoon vegetable oil
1 clove garlic, minced
1 cup dry white wine
2 cups heavy cream
1/3 cup almonds, ground
Salt and freshly ground black pepper
1 teaspoon fresh cilantro leaves, for garnish
1 teaspoon pomegranate seeds, for garnish

Steps:

  • For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
  • Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
  • For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
  • To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.

STUFFED POBLANO CHILES IN A CREAMY WALNUT SAUCE



Stuffed Poblano Chiles in a Creamy Walnut Sauce image

Provided by Marcela Valladolid

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1/2 pound ground pork
1/2 pound ground sirloin beef
1 bay leaf
1 cinnamon stick
Salt and freshly ground black pepper
1/3 cup dried apples, chopped
1/3 cup dried apricots, chopped
3/4 cup acitron, or sweetened dried pineapple, chopped
1 teaspoon ground cinnamon
4 cups walnuts, peeled* see Cook's Note
2 1/2 cups Mexican crema
4 ounces goat cheese, at room temperature
Salt
10 poblano chiles, charred, peeled, left whole for stuffing
Whole flat-leaf parsley leaves
1/2 cup pomegranate seeds

Steps:

  • In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside. Remove the cinnamon stick and bay leaf and discard.
  • Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.
  • Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)
  • Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.
  • *Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

STUFFED POBLANO CHILES WITH WALNUT SAUCE AND POMEGRANATE SEEDS



Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds image

Categories     Blender     Cheese     Dairy     Herb     Nut     Pepper     Pork     Tomato     Walnut     Pomegranate     Gourmet

Yield Makes 8 (main course) servings

Number Of Ingredients 37

For pork
1 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
1 teaspoon salt
1 (1/2-inch-thick) crosswise slice white onion
2 garlic cloves, peeled
1 sprig fresh thyme
For filling
1 cup finely chopped white onion
1 tablespoon finely chopped garlic (about 3 large cloves)
2 tablespoons olive oil
2 tablespoons lard or vegetable oil
2 lb fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice
1 sprig fresh thyme
2 Turkish bay leaves or 1 California
1 (4-inch) cinnamon stick (preferably Mexican)
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 pinch freshly grated nutmeg (optional)
1 tablespoon cider vinegar, or to taste
1 1/2 teaspoons sugar, or to taste
3/4 teaspoon salt, or to taste
1 small peach
1/3 cup dried apricots, coarsely chopped
1/4 cup raisins
1/4 cup pine nuts
1/3 cup diced (1/3 inch) peeled green apple
1/2 cup diced (1/3 inch) peeled very ripe (black) plantain or firm banana
For sauce
1 1/2 cups walnut halves (5 oz)
3/4 cup slivered almonds (2 1/2 oz) plus additional if necessary to thicken sauce
1 1/2 cups whole milk plus additional if necessary to thin sauce
6 oz queso fresco or very mild soft goat cheese, crumbled (1 1/2 cups)
1 tablespoon sugar, or to taste
1/4 teaspoon salt, or to taste
For chiles
8 large fresh poblano chiles (2 lb total), roasted and peeled
1/2 cup fresh pomegranate seeds (from 1 pomegranate)

Steps:

  • Cook pork:
  • Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
  • Make filling:
  • Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.
  • While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).
  • Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.
  • Make sauce:
  • Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.
  • Stuff and bake chiles:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)
  • Divide pork filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.
  • Transfer chiles to plates, carefully turning them seam sides down. Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds. Serve chiles warm or at room temperature.

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