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.

Roast poblano peppers over an open flame until charred, then place in a plastic bag to steam.

Peel the charred skin off the peppers and remove seeds carefully.

Sauté onion and garlic in a skillet until translucent, about 5 minutes.

Add ground meat to the skillet and cook until browned, stirring frequently.

Incorporate diced tomatoes, chopped apple, pear, and banana into the meat mixture.

Season with cinnamon and clove, then simmer for 10 minutes to meld flavors.

Stuff each roasted poblano pepper with the meat mixture, packing it well.

Blend walnuts, milk, and sugar until smooth to create the nogada sauce.

Pour the nogada sauce over the stuffed peppers on a serving platter.

Garnish with chopped cilantro and pomegranate seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens