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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
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Method
1
Char the poblano peppers over an open flame or under a broiler until blackened.
2
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.
3
In a skillet, heat oil over medium heat.
4
Sauté chopped onion and garlic until translucent.
5
Add ground meat and cook until browned.
6
Stir in diced tomatoes, raisins, apricots, almonds, cumin, cinnamon, salt, and pepper.
7
Cook until flavors meld and mixture thickens, about 10 minutes.
8
Stuff each poblano pepper with the prepared picadillo mixture.
9
In a blender, combine walnuts, milk, cheese, vinegar, sugar, and a pinch of salt.
10
Blend until smooth and creamy, adding more milk if necessary to achieve sauce consistency.
11
To serve, place the stuffed peppers on a plate, pour the walnut sauce generously over each, and garnish with pomegranate seeds and chopped cilantro.
12
Accompany with warm corn tortillas if desired.
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