Learn how to make Chiles En Nogada, the Mexican Stuffed Poblano Peppers with white walnut sauce and pomegranate topping that are traditionally served around Mexican Independence Day every September.
To prepare the poblano peppers, carefully cut out the stem part to be able to remove the seeds and veins from the inside. On a gas burner char the poblanos until blackened and the skin starts to release.
Place the charred poblanos in a plastic bag or a bowl with a lid and let them sweat for 15-30 minutes. After that, use the back of a butter knife to remove and scrape off the charred skin from the poblano peppers.
Stuffing:
To make the stuffing, heat a large pan. Add the oil. To the hot oil add the ground meats and cook until well browned. Add the onion and garlic and sauté for another 4-5 minutes.
Now add all remaining stuffing ingredients (apple, peaches, dried fruit, chopped walnuts and almonds, pine nuts, spices, tomato puree, and broth). Let everything cook for 7-10 minutes.
Mexican White Sauce:
To a blender or food processor add all sauce ingredients (milk, cream, wine, cinnamon, white pepper, salt, goat or cream cheese). Blend everything together until well combined.
Then transfer the sauce to a saucepan and bring to a boil over medium heat. Then turn down the heat and let the sauce simmer for 2 minutes.
To finish:
Fill the stuffing into the cleaned poblano peppers. (If necessary you can add them to a baking dish and heat them in the oven at 350°F until heated through).
Plate one stuffed poblano at a time. Cover the top and the plate with the white sauce. Sprinkle the the left third with chopped parsley, the right third with pomegranate arils, and the middle third with chopped nuts to represent the Mexican flag.
Keyword Chiles en Nogada
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