🇲🇽 Chiles en NOGADA | ¡Exquisitos y saludables!

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.

Roast 6 poblano peppers over low heat on the stove, turning until charred on all sides.

Cover the peppers in a container or with a cloth to steam for 20 minutes.

Sauté 1 medium chopped onion and 2 finely chopped garlic cloves in vegetable oil until translucent.

Cook 1 cup of lentils, then strain the broth.

Add the strained lentils to the sautéed onion and garlic mixture.

Incorporate 1 chopped apple, 1 chopped pear, and 1 chopped peach into the mixture.

Hydrate with 1 cup of water and add 2 tablespoons of vegetable seasoning.

Mix in 1/2 cup of tomato puree, 1/2 cup of sliced almonds, and 1/4 cup of walnuts.

Season with 1 teaspoon of ground cinnamon and a pinch of ground clove, adjusting salt to taste.

Cook on low heat for 10 minutes to meld flavors.

Prepare the nogada sauce by blending 1 cup of soaked and peeled almonds, 1 cup of soy milk, 1 tablespoon of sugar or agave honey, a pinch of salt, and 1/8 teaspoon of ground cinnamon.

Optionally, add 2 tablespoons of sherry or white wine, or substitute with water if unavailable, and blend until smooth.

Remove the skin from the roasted peppers, cut them open, and remove the seeds.

Stuff the peppers with the lentil mixture, then pour the nogada sauce over them.

Garnish with pomegranate seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens