Photograph of the finished Chiles en nogada

Mexico · Ớt poblano nhồi thịt sốt óc chó

Chiles en nogada

1 hr 15 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Poblano peppers Poblano peppers 8
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Tomato Tomato 2
  • Photograph of Onion Onion 1.2
  • Photograph of Apple Apple 1.2
  • Photograph of Walnut Walnut 5.6 oz
  • Photograph of Fresh cream Fresh cream 1 cups
  • Photograph of Pomegranate seeds Pomegranate seeds 2.8 oz
  • Photograph of Herbs Herbs 0.7 oz

Method

  1. 1 Grill poblano peppers over a flame until the skin is evenly charred, then cover in a sealed bag for 10 minutes. Peel, make a slit, and remove all the seeds.
  2. 2 Sauté chopped onions and tomatoes until fragrant, add ground pork and cook until done, add diced apples and a pinch of cinnamon, simmer for 15 minutes until the picadillo filling thickens.
  3. 3 Blanch the walnuts in boiling water, then peel off the thin skin and soak them in fresh cream for 30 minutes to soften them.
  4. 4 Grind walnuts with fresh cream and a pinch of salt to make a smooth, white nogada sauce, then refrigerate.
  5. 5 Stuff each chili pepper with the filling, arrange them on a plate, and drizzle with plenty of walnut sauce.
  6. 6 Sprinkle with pomegranate seeds and herbs to create a colorful mix of green, white, and red, then serve immediately.

With an appliance

  • Oven 1 hr 30 min

    Replace step 1: place the peppers on the racks in the oven at 230 degrees for 12 minutes, rotate the tray at the 6th minute to sear the skin evenly, then cover and let it rest for 10 minutes; the steps for stuffing and making the sauce remain the same.

Start cooking