How to Make Chile en Nogada with Chef José Sparza in Tijuana

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.

Prepare the ingredients by peeling all the fruits and chopping them into 1 centimeter or 3/8 inch pieces.

Cook the chopped fruits and let them sit for a little bit to share their flavors.

Roast the poblano peppers over a grill or directly on the stove until charred, then peel off the skin.

Stuff the peeled poblano peppers with the filling made from fruits and ground pork.

Prepare the nogada sauce by blending walnuts, cheese, milk, cinnamon, pork wine, and sugar until creamy.

Pour the nogada sauce over the stuffed peppers.

Decorate the dish with pomegranate seeds and chopped parsley.

Serve the dish at room temperature, not hot or warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens