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 pomegranate seeds and green parsley, the colours of the Mexican flag.
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)

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