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Stuffed Poblano Chiles in Walnut Sauce |
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Serves: 6 Print this Recipe(Chiles en Nogada) Category: Peppers Mexico's colors are reflected in this stunning and festive dish from the city of Puebla that commemorates Mexico's Independence Day on September 16. The chiles are served almost everywhere in and around Puebla during the walnut harvest. Chiles en Nogada is made by stuffing dark green poblano chiles with picadillo--an intriguing mixture of ground meat, onions, tomatoes, jalapeños, olives, raisins, dried fruits, and spices. The warm chiles are served with a cool creamy walnut sauce and brilliant red pomegranate seeds on top. If you make the dish in parts and start a day or two ahead, it's manageable. 6 large poblano chiles, roasted and peeled __Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 3 cups Minced Spicy Pork or minced beef Walnut Sauce 1 pomegranate Sprig of Italian flat-leaf parsley 1. Prepare the poblano chiles. With a small sharp knife, slit each chile lengthwise, with stems intact, to within 1 inch of the bottom end. Carefully cut out the seed pod. Rinse the chiles under cold running water to remove the remaining seeds. Pat dry with paper towels and put on a plate. Cover and refrigerate until ready to stuff, up to 2 days ahead. 2. Prepare the picadillo. Cover and refrigerate until ready to stuff the chiles, up to 2 days ahead. Then, prepare the walnut sauce. Cover and refrigerate until ready to use, up to 1 day ahead. 3. Preheat the oven to 350°. Grease a baking sheet. To assemble, stuff each chile until plump with about 1/2 cup picadillo and close to reshape. Put the stuffed chiles on the baking sheet with the cut side up showing some of the stuffing. Cover with a loose tent of aluminum foil and bake until completely heated through, about 25 minutes. 4. Meanwhile, cut the pomegranate in half with a sharp knife. Reserve one half for another use. With the remaining half, separate the pomegranate seeds from the skin within a bowl of cold water in the sink (to prevent splattering of juices). Place the seeds in a small bowl. To serve, put 1 stuffed chile on each of 4 serving plates, spoon about 1/4 cup walnut sauce over each chile and scatter about 1 tablespoon pomegranate seeds on top. Garnish with parsley sprigs. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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