dinner · gluten-free
Chiles en nogada
Mexico's Independence Day dish: roasted poblanos filled with fruit-studded picadillo under creamy walnut sauce and pomegranate.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Char poblanos over a flame, sweat in a bag, peel and slit to remove seeds.
-
2
Brown meat with onion and garlic until no pink remains and it reaches 71°C (160°F), add tomatoes, then fruit, raisins, almonds, cinnamon and salt; cook until thick.
-
3
Blend nogada ingredients until smooth and creamy; chill.
-
4
Stuff the peppers with picadillo.
-
5
Serve at room temperature covered with nogada and scattered with pomegranate and parsley.
