Chiles en Nogada

Name: Chiles en Nogada
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers, roasted and peeled; 1 lb ground beef; 1/2 white onion, diced; 2 garlic cloves, minced; 1/2 apple (Granny Smith), diced; 1/2 pear, diced; 1/4 cup raisins; 1/4 cup sliced almonds, toasted; 2 tbsp olive oil; 1 can tomato sauce (8 oz); 1/2 cup beef broth; 1/2 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup walnuts (raw); 1/2 cup Mexican crema; 1/2 cup whole milk; 1/4 cup pomegranate seeds

Poblano peppers stuffed with savory ground meat and fruit, topped with creamy walnut sauce and pomegranate seeds. A festive Mexican classic.

60 minMediumServes 4350 cal/serving

MexicanDinnerStovetopStandard

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Ingredients

4 poblano peppers, roasted and peeled
1 lb ground beef
1/2 white onion, diced
2 garlic cloves, minced
1/2 apple (Granny Smith), diced
1/2 pear, diced
1/4 cup raisins
1/4 cup sliced almonds, toasted
2 tbsp olive oil
1 can tomato sauce (8 oz)
1/2 cup beef broth
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup walnuts (raw)
1/2 cup Mexican crema
1/2 cup whole milk
1/4 cup pomegranate seeds

Instructions

1

Roast 4 roasted and peeled poblano peppers directly over a gas flame or under a broiler until blackened all over, about 5 minutes. Place in a plastic bag for 5 minutes to steam. Peel off the charred skin carefully. Make a slit and remove seeds, keeping the pepper whole. Set aside.
2

Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1/2 diced white onion and 2 minced garlic cloves, sauté for 2 minutes. Add 1 lb ground beef and cook until no pink remains and internal temperature reaches 160°F (71°C), about 5-7 minutes. Drain excess fat.
3

Stir in 1/2 diced apple (Granny Smith), 1/2 diced pear, 1/4 cup raisins, and 1/4 cup toasted sliced almonds. Cook for 2 minutes. Add 1 can tomato sauce (8 oz), 1/2 cup beef broth, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, and 1/4 tsp salt. Simmer for 5 minutes. Let filling cool slightly.
4

Stuff each poblano pepper with the filling, being gentle not to tear. Place in a baking dish.
5

Blend 1/2 cup walnuts (raw), 1/2 cup Mexican crema, and 1/2 cup whole milk until smooth and creamy. This is the nogada sauce. Pour over the stuffed peppers.
6

Top with 1/4 cup pomegranate seeds and serve at room temperature or slightly chilled.

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Questions

What is Chiles en Nogada?

Poblano peppers stuffed with savory ground meat and fruit, topped with creamy walnut sauce and pomegranate seeds. A festive Mexican classic. This reference files it under Mexican dinner: made on the stovetop, rated medium and about 60 minutes start to finish.

What internal temperature should Chiles en Nogada reach?

For Chiles en Nogada, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for crema in Chiles en Nogada?

The entry for Chiles en Nogada calls for 1/2 cup Mexican crema. In its place: Sour cream thinned with a little milk or lime juice.

Can I make Chiles en Nogada dairy-free?

Yes. The dairy in Chiles en Nogada is 1/2 cup Mexican crema, 1/2 cup whole milk. Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Chiles en Nogada keep?

Refrigerate what is left of Chiles en Nogada within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Calabacitas side
Southwest Black Bean and Corn Quinoa Salad salad
Tomatillo Salsa Verde sauce
Watermelon Agua Fresca drink

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