entrees

Chiles en Nogada

Roasted poblano chilies stuffed with a savoury-sweet filling of ground meat, fruit and nuts is a classic Mexican dish for the holidays. It is also a favourite for national independence celebrations because the top is garnished with a white walnut sauce (nogada), red pomegran... Roasted poblano chilies stuffed with a savoury-sweet filling of ground meat, fruit and nuts is a classic Mexican dish for the holidays. It is also a favourite for national independence celebrations because the top is garnished with a white walnut sauce (nogada), red pomegranate seeds and green parsley, the colours of the Mexican flag. Read More Read Less
30 min
PREP TIME
1h
COOK TIME
584
CALORIES
18
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • 2 tablespoon (30 milliliters) vegetable oil
  • 1 pound (500 grams) ground pork
  • 1 small onion , chopped
  • 1 1/2 teaspoons (7 milliliters) Garlic Powder
  • 2 plum tomatoes , peeled, seeded and chopped
  • 1 small apple , seeded and chopped
  • 1/4 cup (60 milliliters) pine nuts , toasted and chopped
  • 3 tablespoons (45 milliliters) chopped fresh parsley , divided
  • 2 tablespoons (30 milliliters) raisins
  • 1 teaspoon (5 milliliters) salt
  • 1/4 teaspoon (1 milliliters) Ground Cinnamon
  • 1/8 teaspoon (1/2 milliliter) Cloves, Ground
  • 6 poblano chilies , roasted
  • 1 cup (250 milliliters) walnut halves , skin removed
  • 3/4 cup (175 milliliters) Mexican creme Substitution Available
    • crème fraiche
  • 1/2 cup (125 milliliters) crumbled queso fresco Substitution Available
    • crumbled feta cheese
  • 1/4 cup (60 milliliters) milk
  • Seeds from 1 pomegranate

Preparation

  • 1 Preheat oven to 350°F (180°C). Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons (30mL) of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes. Cool slightly.
  • 2 Divide meat mixture among chilies. Gently distribute the filling so chilies are evenly stuffed. Place on baking pan lightly sprayed with no stick cooking spray.
  • 3 Bake 30 minutes or until heated through.
  • 4 Meanwhile for the nogada sauce, place walnuts, crema, queso fresco and milk in blender container; cover. Blend on high speed until smooth. Warm sauce before serving. Serve each chile topped with 1/4 cup (60 mL) nogada sauce. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS