Chiles en Nogada
Authentic Mexican chiles en nogada with pork-fruit filling, walnut cream sauce and pomegranate. The iconic Independence Day dish of Mexico.
60mPrep
45mCook
4Servings
640Calories
38gProtein
Ingredients
- 8 unitspoblano chiles
- 500 gground pork
- 1 unitpeach
- 1 unitpear
- 0.5 unitplantain
- 200 gtomato
- 150 gwalnuts
- 200 mlMexican cream
- 100 gfresh goat cheese
- 60 gpomegranate seeds
- 15 gflat-leaf parsley
Ingredients
- 8 units poblano chiles
- 500 g ground pork
- 1 unit peach
- 1 unit pear
- 0.5 unit plantain
- 200 g tomato
- 150 g walnuts
- 200 ml Mexican cream
- 100 g fresh goat cheese
- 60 g pomegranate seeds
- 15 g flat-leaf parsley
Instructions
- Roast and peel poblanos, make a side slit, remove seeds.
- Brown pork with onion, garlic and tomato. Add diced peach, pear, plantain, raisins, almonds; simmer.
- Stuff chiles with pork-fruit mixture.
- Blend walnuts, cream and goat cheese until smooth for nogada.
- Plate chiles, pour nogada over, top with pomegranate and parsley.