Chiles En Nogada Recipe

When I tell you these Chiles en Nogada are the ultimate culinary adventure, I’m not exaggerating—get ready to embark on a flavor journey that’s all about cozy warmth, bold spices, and the most deliciously unexpected ingredients coming together in perfect harmony!

Chiles En Nogada is a treasured dish I deeply adore, combining the earthiness of Poblano chiles with a rich picadillo filling made from a blend of ground beef and pork. The savory stuffing is elevated by the sweetness of raisins, diced apple, and ripe plantain, perfectly complemented by the creamy walnut sauce.

I love the harmony of spices like cinnamon, cloves, and nutmeg mingling with tender onions and garlic, offering a symphony of flavors that are both comforting and celebratory. Topped with vibrant pomegranate seeds and a sprinkle of fresh parsley, each bite is a festive delight.

Ingredients

• Poblano chiles: Rich in vitamins A and C.

  Adds mild heat.

• Ground beef: High in protein.

  Provides savory richness.

• Ground pork: Adds flavor depth.

  Complements beef with fattiness.

• Almonds: Offers healthy fats.

  Adds crunchy texture.

• Raisins: Adds sweetness.

  Provides carbohydrates and fiber.

• Ripe plantain: Sweetens filling.

  Rich in potassium and fiber.

• Cinnamon: Adds warmth.

  Enhances sweet and savory notes.

• Pomegranate seeds: Bursts of tartness.

  High in antioxidants.

• Walnuts: Rich in omega-3s.

  Adds creamy texture to sauce.

Ingredient Quantities

• 6 large Poblano chiles
• 1 lb ground beef
• 1/2 lb ground pork
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, peeled and chopped
• 1/2 cup almonds, chopped
• 1/2 cup raisins
• 1 apple, peeled and diced
• 1 ripe plantain, peeled and diced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• Fresh parsley, for garnish
• 2 cups Mexican crema or sour cream
• 1 cup walnuts, finely chopped
• Fresh cheese or queso fresco, optional
• 1 tablespoon sugar
• 1/4 cup milk
• 1 tablespoon sherry (optional)

How to Make this

1. Ribs these Poblano chiles by placing them directly over a gas flame or under a broiler, turning them occasionally until the skin is blistered and blackened. Place the chiles in a plastic vomit bag; in 10 minutes, they will be ready to skin. Remove the bag from your face and peel the skins off the chiles. Make a slit down the side of each chile and carefully remove damned seeds and veins.

2. In a big frying pan over medium heat, cook the ground beef and pork until they are brown. Drain off the excess fat. Add the onion and garlic, and cook until the onion is translucent.

3. Combine the tomatoes, almonds, raisins, apple, and plantain in a saucepan. Add the cinnamon, ground cloves, nutmeg, salt, and pepper. Cook for 10 minutes, stirring occasionally, and allow the mixture to combine and the flavors to mend.

4. Take care not to tear the chiles as you stuff each Poblano with the meat mixture.

5. In a blender, combine the sour cream or crema, chopped walnuts, sugar, milk, and sherry (if using). Blend until smooth and creamy. Adjust the consistency with more milk if necessary.

6. Warm the walnut sauce in a saucepan over low heat, stirring it occasionally, to ensure that it doesn’t boil. The best way to do this is to use a low setting on the burner and to be patient.

7. Pour the warm walnut sauce over the stuffed chiles and place on a serving dish.

8. Pomegranate seeds add pops of color and flavor, while fresh parsley serves as a nice garnish.

9. If you wish, you can add an extra layer of flavor by crumbling fresh cheese or queso fresco on top of the chiles.

10. Present the Chiles en Nogada at room temperature, permitting the components to fully harmonize with each other in every bite.

Equipment Needed

1. Gas stove or broiler
2. Tongs
3. Plastic bag (optional for steaming chiles)
4. Knife
5. Cutting board
6. Large frying pan
7. Wooden spoon or spatula
8. Saucepan (for tomato mixture)
9. Blender
10. Small saucepan (for warming walnut sauce)
11. Serving dish

FAQ

• What is the origin of Chiles En Nogada?Chiles in Nogada is a classic Mexican dish that comes from the city of Puebla. It is often linked to the celebrations of Mexican Independence Day.
• Do I need to roast the Poblano chiles before filling them?The chiles Poblano must be roasted, peeled, and seeded prior to being filled to improve their flavor and simplify the handling process.
• Can I substitute the walnuts in the nogada sauce?Even though walnuts are customary, you can use other nuts such as pecans, which will impart a slightly different flavor.
• Is it mandatory to include the sherry in the nogada sauce?The sherry is optional and can be left out with little effect on the taste of the sauce.
• How can I make this dish less sweet?Here’s how to reduce sweetness. Decrease the sugar in the nogada and adjust the quantity of fruit used in the filling.
• Can Chiles En Nogada be made ahead of time?Certainly! You are able to make the stuffing and the sauce a day ahead and put the dish together right before you plan to serve it. Refrigerate both parts, keeping them separate, and they will be just fine until you’re ready to do the final assembly.
• Is there a non-alcoholic substitute for the sherry?If you would rather not use sherry, you can add a similar depth of flavor with a splash of apple cider vinegar.

Chiles En Nogada Recipe Substitutions and Variations

You can use Anaheim peppers instead of Poblano chiles, if you want a milder flavor.
Ground turkey can replace ground pork for a lighter option.
You may use bananas as a substitute for plantains, but keep in mind that the flavor will be somewhat different.
You can use Greek yogurt in place of Mexican crema or sour cream.
In garnishing, parsley can be substituted with cilantro.

Pro Tips

1. Char the Chiles Evenly: Ensure the Poblano chiles are evenly charred by rotating them frequently. This makes it easier to remove the skins and enhances the smoky flavor.