Chilies En Nogada Recipe

Name: Chilies En Nogada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 poblano chilies deveined; vegetable oil; 1/2 onion chopped; 2 cloves garlic chopped; 6 tomatoes large, skinless, seeded, and chopped; 1 cinnamon stick; ground cloves; salt; ground black pepper; 1 peach peeled and chopped; 1 apple peeled and chopped; 1/2 plantain ripe, chopped; 1/4 cup raisins; 1/2 cup pine nuts; 1/3 cup almonds peeled and chopped; 3/4 kilogram pork meat ground; 1/2 cup sherry; sugar optional; 1 cup pomegranate grains; parsley chopped; 1/4 cup walnuts; 1 cup cream; 85 grams cream cheese; salt; ground black pepper; milk optional; sugar; sherry

Servings: persons

8 poblano chilies deveined
vegetable oil
1/2 onion chopped
2 cloves garlic chopped
6 tomatoes large, skinless, seeded, and chopped
1 cinnamon stick
ground cloves
salt
ground black pepper
1 peach peeled and chopped
1 apple peeled and chopped
1/2 plantain ripe, chopped
1/4 cup raisins
1/2 cup pine nuts
1/3 cup almonds peeled and chopped
3/4 kilogram pork meat ground
1/2 cup sherry
sugar optional
1 cup pomegranate grains
parsley chopped
1/4 cup walnuts
1 cup cream
85 grams cream cheese
salt
ground black pepper
milk optional
sugar
sherry

1
Roast the poblano chilies. Once the skins burn, place in a plastic bag and set aside for 15 minutes. Peel the chilies.
2
In a saucepan, add vegetable oil. Saute the onion and garlic.
3
Add the tomato, cinnamon, a pinch of cloves, and salt and pepper to taste. Continue to cook for 3 minutes.
4
Add the peach, apple, plantain, raisins, pine nuts, and almonds. Bring to a boil and cook for 3 minutes.
5
Add the meat and sherry. Bring to a boil and season with salt as needed. Add sugar if desired.
6
Continue to boil until the sauce reduces.
7
In a blender, add the nuts, cream, cream cheese, and salt and pepper to taste. Puree until smooth.
8
Add milk if needed.
9
To serve, stuff the chilies. Pour the sauce on top. Garnish with pomegranate and parsley.

1159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 8 poblano chilies deveined, vegetable oil, 1/2 onion chopped, 2 cloves garlic chopped, and more.

Yes, Chilies En Nogada falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilies En Nogada

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