Chile en Nogada Recipe

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while chicken is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are healthier, while sunflower seeds provide a budget-friendly crunch.

sherry

🥗Healthier: white wine

💰Cheaper: apple cider vinegar

White wine maintains flavor, while vinegar is cost-effective.

almonds

🥗Healthier: cashews

💰Cheaper: peanuts

Cashews are creamy and healthier, while peanuts are economical.

Roast poblano peppers over an open flame until charred and blistered, about 10-15 minutes.

Place roasted peppers in a plastic bag to steam for 10 minutes, then peel off the skin.

Prepare the filling by sautéing onions and garlic in a skillet until translucent, about 3-4 minutes.

Add ground meat to the skillet and cook until browned, about 5-7 minutes.

Stir in chopped tomatoes, cinnamon, clove, and salt, cooking for another 5 minutes.

Remove from heat and let the filling cool slightly before stuffing the peppers.

Stuff each poblano pepper with the meat mixture, ensuring they are filled evenly.

For the nogada sauce, blend walnuts, almonds, sugar, sherry, and a pinch of salt until smooth.

Pour the nogada sauce over the stuffed peppers and refrigerate for at least 30 minutes to meld flavors.

Garnish with pomegranate seeds and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens