Chiles en Nogada: Mexico's Most Festive Stuffed Pepper

Mexican chiles en nogada in a blue and white bowl.

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Chiles en Nogada: Mexico's Most Festive Stuffed Pepper

Roasted poblano chiles stuffed with spiced pork picadillo, bathed in creamy walnut sauce, garnished with pomegranate seeds and parsley. Mexico's most festive

Prep Time2

Cook Time1 30

Overnight soaking of walnuts12

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 366kcal

Author: Dorothy Stainbrook

Equipment

Dutch oven 6-quart
Blender or food processor
mortar and pestle (or spice grinder)
Large baking sheets
10-inch skillet 10-inch

Ingredients

For the Nogada (Walnut Sauce)

¼ pound walnut halves about 20-25
Boiling water to cover
¼ cup milk for soaking
¼ pound farmer's cheese or ricotta
1 ½ cups Mexican crema or crème fraîche
1 small piece white bread crust removed
1 ½ tablespoons sugar
Pinch of ground cinnamon optional

For the Picadillo (Pork Filling)

3 pounds boneless pork shoulder
½ medium onion sliced (for cooking pork)
2 cloves garlic for cooking pork
1 tablespoon kosher salt
Water to cover
2 tablespoons reserved pork fat or olive oil
½ medium onion chopped
5 whole cloves
8 whole peppercorns
1 teaspoon ground cinnamon
1/2- inch cinnamon stick
2 teaspoons kosher salt
14 ounces canned whole peeled tomatoes crushed
3 tablespoons golden raisins
2 tablespoons blanched slivered almonds
2 tablespoons candied fruit acitrón, chopped
1 pear peeled and diced
1 peach peeled and diced

For Assembly

12 poblano chile peppers
1 small bunch Italian parsley chopped
1 cup pomegranate seeds

Instructions

Night Before:
1/4 pound walnut halves
Prepare walnuts: Cover walnut halves with boiling water, soak 5 minutes. Drain and peel off brown skins by hand. Place in bowl, cover with milk, refrigerate overnight.
Boiling water to cover, 3 pounds boneless pork shoulder, 1/2 medium onion, 2 cloves garlic, 1 tablespoon kosher salt, 2 tablespoons reserved pork fat, 1/4 cup milk for soaking
Prepare pork: Cut pork into 2-inch cubes. Place in Dutch oven with sliced onion, garlic, and salt. Cover with water. Bring to boil, reduce heat, simmer 40-45 minutes until tender. Cool in liquid. Strain meat and refrigerate. Save broth; skim fat next day.
Serving Day:
Roast poblanos: Broil at 550°F on baking sheet, turning once, until blackened (5-7 minutes per side). Cool. Peel off charred skins. Carefully remove stems and seeds, keeping chiles intact.
12 poblano chile peppers
Make picadillo: Crush cloves and peppercorns. Dice cooked pork. Heat reserved fat in skillet, sauté chopped onion and garlic until soft. Add pork, cook until golden (10 minutes). Add spices, cook 5 minutes. Add crushed tomatoes, cook 10 minutes. Stir in raisins, almonds, pear, peach, and candied fruit. Keep warm.
Water to cover, 1/2 medium onion, 5 whole cloves, 8 whole peppercorns, 1 teaspoon ground cinnamon, 1/2- inch cinnamon stick, 2 teaspoons kosher salt, 14 ounces canned whole peeled tomatoes, 3 tablespoons golden raisins, 2 tablespoons blanched slivered almonds, 2 tablespoons candied fruit, 1 pear, 1 peach
Make nogada: Drain walnuts. Blend with crema, farmer's cheese, bread, sugar, and cinnamon until smooth.
1/4 pound farmer's cheese, 1 1/2 cups Mexican crema, 1 small piece white bread, 1 1/2 tablespoons sugar, Pinch of ground cinnamon
Assemble: Stuff poblanos with picadillo. Keep warm in low oven. To serve, plate chiles, pour nogada over generously, garnish with pomegranate seeds and parsley.
1 small bunch Italian parsley, 1 cup pomegranate seeds

Notes

The nogada in this recipe is slightly sweetened. For a more savory version, substitute 1/2 teaspoon salt for the sugar and omit cinnamon.
If fresh peaches or pears aren't available, use canned fruit, well drained.
Leftover picadillo freezes well. The nogada does not.

Nutrition