Poblano peppers stuffed with meat, covered in walnut cream and pomegranate seeds. Mexico's patriotic dish (it's the flag colors).
Ingredients
Scale
Measurement units
- 6 whole poblano peppers
- ¾ lb ground pork
- ¾ lb ground beef
- 1 medium white onion, diced
- 4 cloves garlic cloves
- 2 medium Roma tomato, diced
- 1 medium apple, diced
- 1 medium pear, diced
- 1 medium peach, diced
- ½ whole ripe plantain, diced
- ⅓ cup raisins
- ¼ cup blanched almonds, chopped
- 2 tbsp pine nuts
- ¼ cup candied cactus or citron
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 ½ tsp salt
- 1 ½ cup walnuts, fresh if possible
- 4 oz queso fresco
- 4 oz cream cheese
- ½ cup milk
- 2 tbsp dry sherry
- 1 tbsp sugar
- ½ cup pomegranate seeds
- ¼ cup fresh parsley
Ingredients
Scale
Measurement units
- 6 whole poblano peppers
- ¾ lb ground pork
- ¾ lb ground beef
- 1 medium white onion, diced
- 4 cloves garlic cloves
- 2 medium Roma tomato, diced
- 1 medium apple, diced
- 1 medium pear, diced
- 1 medium peach, diced
- ½ whole ripe plantain, diced
- ⅓ cup raisins
- ¼ cup blanched almonds, chopped
- 2 tbsp pine nuts
- ¼ cup candied cactus or citron
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 ½ tsp salt
- 1 ½ cup walnuts, fresh if possible
- 4 oz queso fresco
- 4 oz cream cheese
- ½ cup milk
- 2 tbsp dry sherry
- 1 tbsp sugar
- ½ cup pomegranate seeds
- ¼ cup fresh parsley
Instructions
Roast the poblanos
Char, steam, peel, seed carefully. Keep whole with stems.
Ingredients
- poblanos (6 whole)
Make the picadillo
Brown pork and beef with onion and garlic. Add tomato, all fruits, raisins, nuts, acitrón, cinnamon, cloves, salt. Cook 25-30 minutes until liquid evaporates and mixture is thick. Cool.
Ingredients
- pork (¾ lb)
- beef (¾ lb)
- onion (1 medium)
- apple (1 medium)
- pear (1 medium)
- peach (1 medium)
- raisins (⅓ cup)
- almonds (¼ cup)
- garlic (4 cloves)
- tomato (2 medium)
- plantain (½ whole)
- pine nuts (2 tbsp)
- candied cactus (¼ cup)
- cinnamon (½ tsp)
- cloves (¼ tsp)
- salt (1 ½ tsp)
Make the nogada
Soak walnuts in milk 30 minutes (or blanch to remove skins for whiter sauce). Blend walnuts with milk, queso fresco, cream cheese, sherry, sugar, and pinch of salt until smooth and creamy.
Equipment
- blender
Ingredients
- walnuts (1 ½ cup)
- milk (½ cup)
- queso fresco (4 oz)
- cream cheese (4 oz)
- sherry (2 tbsp)
- sugar (1 tbsp)
Stuff the chiles
Fill poblanos generously with cooled picadillo.
Add the fresh herbs
Place stuffed chile on plate. Pour nogada sauce generously over top. Scatter pomegranate seeds and parsley. Serve at room temperature.
Ingredients
- pomegranate (½ cup)
- parsley (¼ cup)
Before you cook
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