• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 16
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    Chiles en Nogada (Stuffed Poblanos in Walnut Sauce)

    Stuffed Poblanos in Walnut Sauce (Chiles en Nogkada) Recipe

    Chef LaLa says she loves the history behind this recipe. Chiles en nogada is a Mexican dish, whose name comes from the word nogal, meaning “walnut tree” in Spanish. The dish represents the Mexican flag: green chiles, white nut sauce and red pomegranate seeds.

     

     

    A chef, nutritionist and owner of catering business, SAVOR!, in Los Angeles, Chef LaLa regularly doles out her savvy solutions for better living on national television shows including NBC’s TODAY, Martha Stewart, Dr. Oz, Univision and CNN en Español, and as an expert on America Now.


    Ingredients
    1/2
    cup
    chopped salt pork or bacon
    5
    cloves
    garlic, minced
    1/2
    pound
    lean ground beef
    1/2
    pound
    pork
    1/2
    pound
    veal
    3/4
    cup
    dried finely chopped apricots
    4
    cups
    finely chopped peaches
    2
    cups
    peeled and chopped
    1/2
    ripe plantain or banana, chopped
    1/2
    cup
    raisins
    1
    cup
    pitted prunes, finely chopped
    2
    cups
    chopped tomatoes
    1/2
    teaspoon
    ground cloves
    1/4
    teaspoon
    ground nutmeg
    2
    teaspoons
    ground cinnamon
    4
    sprigs
    fresh thyme
    4
    bay leaves
    1
    tablespoon
    black pepper
    1
    cup
    white wine
    1/2
    cup
    dry sherry
    2
    teaspoons
    salt
    16
    medium to large poblano chiles
    2
    cups
    shelled walnuts
    2
    cups
    raw slivered almonds
    4
    ounces
    goat cheese
    2
    ounces
    queso cotija
    1
    slice
    white bread, crust removed
    2
    cups
    half-and-half
    1
    tablespoon
    sugar
    1/4
    teaspoon
    ground cinnamon
    1/4
    cup
    dry sherry
    1/4
    teaspoon
    salt
    *
    pomegranate seeds (optional)
    *
    granny smith apples
    Directions
    Heat large skillet over medium-high heat. Add salt pork and brown.
    Add garlic and cook 1 to 2 minutes.
    Add beef, pork and veal. Cook, stirring occasionally to break up and separate meat.
    Stir in apricots, peaches, apples, plantain, raisins, prunes and tomatoes.
    Lower heat and cook for 20 minutes.
    Add cloves, nutmeg, cinnamon, thyme, bay leaves, pepper, wine, sherry and salt.
    Simmer for 1 hour.
    Place chiles over high flame and sear until black but still firm.
    Place chiles in plastic bag 10 minutes; peel. Make a slit on one side about three-fourths the length of the chile. Remove seeds and veins. Place on paper towels and wipe dry.
    Stuff with filling and refrigerate until ready to serve.
    Boil walnuts 5 to 8 minutes. Drain and peel skins.
    Place walnuts, almonds, goat cheese, queso cotija, bread, half-and-half, sugar, cinnamon, sherry and salt in blender or food processor. Puree until smooth.
    Refrigerate until ready to serve.
    Place cold chiles on plate topped with walnut sauce. Garnish with pomegranate seeds.
    Serve.

    The base number of servings for this recipe is 16
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