The Magical Tale of Chiles en Nogada | Sweet Heat with Rick Martinez

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are lower in heat and easier to find.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat while chicken is often more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar flavor, while sunflower seeds are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can reduce costs.

Char the poblano peppers on all five burners of the stove until they are well charred.

Place the charred poblano peppers in a heatproof bowl and cover tightly with plastic wrap. Let them sit for 10 minutes to steam.

Peel the skin off the poblano peppers once they have steamed.

Smash the tomatoes by hand or dice them up if preferred.

Brown the pork in a skillet with a little lard until it is nice and brown, then transfer it to a bowl.

In the same skillet, add onions, garlic, pear, and apple, and cook until everything is nice and tender, adding more lard if needed.

Add peaches, almonds, raisins, and the smashed tomatoes to the mixture.

After the liquid from the tomatoes cooks down, add the browned pork, lemon zest, and 1 cup of water. Cook down for about 15 minutes until all the water has evaporated and the pork is cooked through.

In a blender, combine 1 cup of water, Crema natural, walnut halves, sugar, and salt to make the nogada sauce.

Stuff the roasted poblano peppers with the filling, ensuring to find the right balance of filling to avoid under or over stuffing the peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens