Making Chiles En Nogada from scratch

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 over an open flame, turning them constantly to avoid burning.

Place the charred peppers between layers of newspaper for half an hour to sweat.

Remove the charred skin from the chilies and rinse in cold water.

Make a cut down the length of each chili to remove veins and seeds, then rinse again.

Finely dice the onion, tomato, garlic, and bell pepper.

Grate fresh nutmeg and chop the pecans, fruits, and preserved citrus rind.

Heat oil in a skillet over medium heat and start cooking the meat.

Add the chopped vegetables, fruits, nuts, and spices one ingredient at a time, stirring as you go.

Stuff the chilies with the meat filling, placing them sliced side up on a plate.

Cover the stuffed chilies with parchment paper and refrigerate overnight.

Soak the chopped pecans in milk and chill them as well.

The next day, drain the milk from the pecans and rinse them in cold water.

Mix the pecans with cream, sugar, salt, and nutmeg, thinning with cold milk if necessary.

Prepare rice, adding saffron or condimento español if desired.

Mash ripe avocados with onion and cilantro, adding lemon and salt to taste.

To serve, mold the rice onto a plate, add a dollop of guacamole, and drizzle Nogada over the chili.

Garnish with cilantro leaves and pomegranate seeds, and serve with artisanal bread or tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens