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Rich Chiles en Nogada
40 min prep · 20 min cook · Medium · 4 servings
A vibrant Mexican dish featuring poblano peppers stuffed with picadillo and topped with a creamy walnut sauce, ideal for celebrations and showcasing bold flavors.
Ingredients
6 large poblano peppers→400g ground beef or turkey→1 small onion, finely chopped→2 cloves garlic, minced→1/2 cup raisins→1/2 cup chopped dried apricots→1/4 cup chopped almonds→1/2 teaspoon ground cumin→1/2 teaspoon ground cinnamon→1 can (400g) diced tomatoes→Salt and pepper to taste→2 tablespoons vegetable oil→For the Nogada sauce:→1 cup walnut halves, peeled→1 cup milk (or more as needed)→1/2 cup fresh fresh cheese or soft queso fresco→2 tablespoons sherry vinegar→2 tablespoons sugar→Salt to taste→Fresh pomegranate seeds and chopped cilantro for garnish→Corn tortillas (optional, for serving)→Tap an ingredient to explore it
Method
1
Char the poblano peppers over an open flame or under a broiler until blackened. Place in a plastic bag to steam for 10 minutes, then peel off charred skin and carefully make a slit to remove seeds while keeping the pepper intact.
2
In a skillet, heat oil over medium heat. Sauté chopped onion and garlic until translucent. Add ground meat and cook until browned. Stir in diced tomatoes, raisins, apricots, almonds, cumin, cinnamon, salt, and pepper. Cook until flavors meld and mixture thickens, about 10 minutes.
3
Stuff each poblano pepper with the prepared picadillo mixture.
4
In a blender, combine walnuts, milk, cheese, vinegar, sugar, and a pinch of salt. Blend until smooth and creamy, adding more milk if necessary to achieve sauce consistency.
5
To serve, place the stuffed peppers on a plate, pour the walnut sauce generously over each, and garnish with pomegranate seeds and chopped cilantro. Accompany with warm corn tortillas if desired.
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