World Flavors Cookbook

Chiles en Nogada

Poblano peppers stuffed with picadillo (fruit, meat, nuts), draped in walnut cream sauce, and topped with pomegranate — Mexico's Independence Day dish in the national colors.

Cuisine: Mexico

Ingredients

• 6 large poblano peppers, roasted and peeled
• For picadillo: 500g ground pork and beef, 1 onion, garlic, 2 tomatoes, 1 pear diced, 1 peach diced, 50g raisins, 50g almonds, 1 plantain fried, cinnamon, cloves
• For nogada: 200g fresh walnuts, 200g queso fresco, 200ml milk, 1 tbsp sugar
• Pomegranate seeds
• Fresh parsley

Instructions

1. Make picadillo: cook meat with onion, garlic, tomatoes, fruits, raisins, almonds, and spices until thick.
2. Stuff roasted poblanos with picadillo.
3. Make nogada: blend walnuts, cheese, milk, and sugar until creamy white.
4. Place stuffed chiles on plate. Pour walnut sauce over (it should drape, not pool).
5. Top with pomegranate seeds and parsley.
6. Serve at room temperature.