Chiles en Nogada. Receta Poblana 100% Original

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.

Peel the apples, pears, peaches, and banana for the filling.

Grate the banana and chop the other fruits into small pieces.

Cook the ground pork with salt until tender, then cut into pieces.

Soak whole almonds in hot water, peel them, and chop into 6-7 pieces each.

Prepare a salsa with 3 chopped tomatoes, 1 clove of garlic, and about ½ teaspoon of salt.

Sauté the chopped almonds in a skillet with a drizzle of oil until they release their oils, then reserve them.

In the same skillet, add more oil and sauté the ground pork until cooked.

Add the prepared tomato salsa to the pork and mix well.

Incorporate the chopped pears first, then mix for 1-2 minutes.

Add the chopped apples and mix for another 2-3 minutes until well combined.

Add the banana and mix again, ensuring all ingredients are integrated.

Add the chopped peaches and mix well.

Incorporate the raisins and sautéed almonds into the mixture.

Season with salt (about 1.5 teaspoons) and mix to taste.

Add some of the cooking broth from the pork to keep the mixture moist.

Sprinkle sugar into the filling and mix well, adjusting to taste.

Prepare the poblano peppers by roasting them over an open flame until charred, then place in a plastic bag to steam.

Once steamed, peel the skin off the peppers and remove the seeds carefully.

Stuff each poblano pepper with the prepared filling, packing it well.

For the nogada sauce, blend together sour cream, panela cheese (or queso fresco), walnuts, and milk until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens