Chiles en Nogada
Chiles en Nogada are stuffed poblano peppers with flavorful meat picadillo filling. Creamy walnut sauce, pomegranate and cilantro garnish the top. Make this recipe for an impressive Mexican meal!
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Ingredients
4 poblano peppers , roasted and peeled
Filling
1 lb chicken breasts skinless, boneless , diced
1 medium onion , diced (separated)
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp each salt and ground black pepper
1/2 Granny Smith apple , peeled and diced
1/2 pear , diced
1/4 cup dried cranberries
1/4 cup dried apricots , chopped
2 cloves garlic , minced
2 tbsp roasted pumpkin seeds (pepitas)
2 tbsp tomato paste
1 cup dry white wine
pinch of sugar
Sauce
1 tbsp vegetable oil
2 cloves garlic , minced
1 cup dry white wine
2 cups heavy cream
1/3 cup walnuts , ground
Salt and freshly ground black pepper , to taste
Garnish
Fresh cilantro leaves , for garnish
Pomegranate arils , for garnish
Instructions
Chiles
Start your grill, broiler, or over an open flame on the stove top, char the outside of the peppers completely. Allow to cool and scrape off the outer skin off. Make a small incision down one side and open partially. Remove any membrane threads and seeds. Set aside.
Meat and Fruit Filling
Add the vegetable oil to a medium sauté pan over medium heat. Add half of the diced onions and cook until translucent, about 5 minutes. Add the chicken, cumin, kosher salt and pepper and cook for about 5 minutes more.
Add the diced apples, apricots, cranberries, pears, garlic, pumpkin seeds and cook for 3 minutes. Stir in the tomato paste and cook for 3 more minutes. Add the white wine and simmer until the chicken is tender and sauce has thickened, about 5 minutes. Season with sugar, salt and pepper to taste, and then remove from the heat. Set aside to cool slightly.
Stuff each poblano pepper with a quarter of the chicken mixture and set aside. Gently wrap the sides together so pepper encases filling.
Nogada Sauce
In a medium skillet over medium heat, cook the other half of the diced onion in the oil until translucent, about 5 minutes. Add the minced garlic and cook for 3 minutes. Add the wine and simmer until it is almost completely evaporated, about 10 minutes. Add the heavy cream and simmer until reduced by half, about 10-15 minutes more, stirring occasionally. Stir in the chopped walnuts and season to taste with salt and freshly cracked black pepper.
Pour the walnut cream sauce on top of each stuffed poblano pepper and sprinkle with the cilantro and pomegranate arils.
Notes
Recipe adapted from James Beard Award-nominated chef Silvana Salcido Esparza of Barrio Cafe in Phoenix, Arizona. This uses a picadillo with traditional apple and pear fruit, stuffed into a roasted poblano, and a walnut-based cream sauce with pomegranate seeds.
The only difference is that chicken was used instead of pork. I’ve seen beef, chicken, pork and even turkey as the picadillo base.
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Chiles en Nogada (Chilies in Walnut Sauce)
The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's saint's day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquest were concocted of ingredients of the color of the Mexican flag; in this dish were the green chilies, the white sauce, and the red pomegranate seeds. . Alex La Pierre and Mireya P made this for me when I was bedridden. It was unforgettable!
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
*Note: After stuffing the peppers, warm in the oven if you desire warmer peppers.
Stuffing:
1 pound ground beef
2 tomatoes
1 plantain
1 apple
1 peach
1/2 onion
2 large garlic cloves
1/2 cup olives
1/2 cup almonds (without skin)
1/3 cup pine nuts
1/4 cup raisins
2 cloves (ground)
1/2 teaspoon cumin
1/4 teaspoon cinnamon
handful of parsley
pomegranate seeds
salt and pepper to taste
Sauce:
4oz cream cheese (half package)
1/2 cup mexican sour cream
3/4 cup nut of choice (pecans, almonds, or walnuts)
pinch of sugar
salt to taste
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Chiles en Nogada with the World's Premier Culinary College
The Culinary Institute of America is the world's premier culinary college. Culinary school Chef-Instructor Iliana de la Vega demonstrates how to prepare Chiles en Nogada. For more information about our cooking school, please visit ciachef.edu.
Making Chiles En Nogada from scratch
How do you prepare Mexico's most patriotic dish? Chiles en Nogada are a lot of work, but worth it. Mérida author and educator Joanna van der Gracht de Rosado explains. Thanks to Linda Lindholm and Rosana May for their gracious assistance.
Read and print out the recipe here:
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