Stuffed poblano peppers with walnut sauce and pomegranate — Mexico's national dish in flag colors.
Chiles en Nogada is Mexico's most patriotic and elegant dish — roasted poblano peppers stuffed with picadillo (a sweet-savory filling of meat, fruits, and nuts), draped in a creamy walnut sauce (nogada), and topped with ruby pomegranate seeds and parsley. The green-white-red colors mirror the Mexican flag. Created in 1821 to celebrate Mexico's independence, served especially during patriotic September.
Serves 6
Char poblanos directly over flame or under broiler until blackened all over. Place in plastic bag 10 minutes. Peel skin, leaving stems intact. Make slit lengthwise, remove seeds carefully.
Brown pork in pan. Add onion and garlic, cook 5 minutes.
Add tomatoes, apple, pear, peach, raisins, almonds, pine nuts, cinnamon, cloves, and salt. Cook 15 minutes until thick and sweet.
Carefully stuff each pepper with picadillo. Don't overfill.
Soak walnuts in milk 30 minutes. Drain. Blend walnuts with crema, queso fresco, fresh milk, sugar, and salt until completely smooth and creamy.
Place stuffed peppers on plates. Pour generous nogada sauce over each. The sauce should coat completely.
Sprinkle pomegranate seeds and parsley to recreate Mexican flag colors. Serve at room temperature, traditional way.
Fresh walnuts (peeled) make the smoothest nogada — bitter skins are removed.
Serve room temperature — that's traditional and best for flavors.
Vegetarian: stuff with beans and vegetables.
Use beef instead of pork.
Sauce separates if refrigerated. Best made and eaten same day.
Created in 1821 by Augustinian nuns in Puebla to celebrate Mexico's independence and General Iturbide's birthday.
September — Mexican Independence Month — when the colors and seasonal pomegranate align perfectly.
Per serving (400g) · 6 servings total
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