This dish is a traditional Mexican dish that is typically served during the month of September. It consists of poblano peppers that are stuffed with a mixture of meat, fruits, and spices, and then covered in a creamy walnut sauce. The dish is then garnished with pomegranate seeds and cilantro. Chiles en nogada is a rich and flavorful dish that is sure to please any crowd.
Ingredients
- 6 poblano peppers
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped apple
- 1/4 cup chopped raisins
- 1/4 cup chopped almonds
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cumin
- salt and pepper to taste
- 2 cups walnut sauce
- 1/2 cup pomegranate seeds
- 1/4 cup chopped cilantro
Method
- Preheat oven to 350 degrees Fahrenheit.
- Cut the peppers in half lengthwise and remove the seeds and ribs. Place the peppers on a baking sheet and roast for about 15 minutes, or until they are soft.
- In a skillet, cook the ground beef over medium heat until it is browned. Drain any excess fat and remove from heat.
- Stir in the onion, apple, raisins, almonds, cinnamon, cloves, and cumin. Season with salt and pepper to taste. Stuff the mixture into the roasted peppers.
- Pour the walnut sauce over the peppers. Sprinkle with pomegranate seeds and cilantro. Serve immediately.
Potential changes & improvements
If you are not a fan of cilantro, you can omit it from the recipe. Other herbs such as parsley or basil can be used in its place. You could also add some crumbled goat cheese on top of the dish for an extra bit of richness. If you cannot find pomegranate seeds, you could use chopped dried cranberries or cherries instead.
What other food it works well with
Chiles en nogada goes well with a variety of side dishes. Try serving it with some rice, beans, and a side salad. For a heartier meal, you could add some shredded chicken to the filling.
Common Mistakes
One common mistake when making this dish is using too much of the walnut sauce. Be sure to use just enough to coat the peppers and not drown them. Another mistake is not roasting the peppers long enough. They should be soft and slightly charred before being stuffed.
Nutritional Information
This dish is high in protein and fat. Each serving contains approximately:
- Calories: 440
- Fat: 28 g
- Saturated Fat: 5 g
- Cholesterol: 55 mg
- Sodium: 420 mg
- Carbohydrates: 28 g
- Fiber: 5 g
- Sugar: 11 g
- Protein: 20 g
Allergens:
- Beef
- Walnuts