Hispanic Heritage Month - Alamo Living Historians Show How To Make Chiles En Nogada

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.

Soak chopped walnuts in milk overnight to soften them.

Drain the soaked walnuts and blend them with queso fresco, crema or sour cream, and sugar until thick.

Prepare the picadillo filling by combining ground beef and ground pork in a Dutch oven.

Add chopped onions, minced garlic, and roma tomatoes (or crushed tomatoes) to the meat.

Incorporate chopped peaches, pears, and tart apple into the mixture.

Season with salt, pepper, and cinnamon, then mix well and simmer for about an hour.

Roast poblano chiles over an open flame until blistered, then place them in a plastic bag to steam.

Peel the skins off the roasted poblanos, cut them open, and remove the seeds and stems.

Stuff the roasted poblanos with the picadillo filling.

Pour the walnut cream sauce over the stuffed poblanos and sprinkle with pomegranate seeds and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens