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Chiles En Nogada

A traditional Mexican dish featuring roasted poblano peppers stuffed with a flavorful meat filling and topped with a creamy walnut sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 poblano peppers
  • 1 pound ground beef
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 apple peeled and diced
  • 1 pear peeled and diced
  • 1/2 cup raisins
  • 1/2 cup almonds chopped
  • 1 cup walnuts
  • 1 cup milk
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large baking sheet
  • Skillet
  • Blender or food processor
  • Mixing bowl
  • Knife and cutting board
  • Serving platter

Method
 

  1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them until the skin is blistered and charred, about 20 minutes.
  2. In a skillet, heat some oil over medium heat and sauté the onions until translucent. Add the minced garlic and ground beef, cooking until browned.
  3. Stir in the diced apple, pear, raisins, cumin, cinnamon, salt, and pepper. Cook for an additional 5 minutes until the fruits soften.
  4. Add the chopped almonds and mix well.
  5. In a blender, combine the walnuts, milk, and sugar. Blend until smooth and creamy.
  6. Carefully peel the roasted peppers and make a slit on one side. Stuff each pepper with the meat filling.
  7. Place the stuffed peppers on a serving platter and drizzle the walnut sauce generously over them. Garnish with fresh parsley.
  8. Serve the Chiles En Nogada warm.

Notes

Let the stuffed peppers rest for a few minutes before serving to allow the flavors to meld together.