Mexican 60 min

Chiles en Nogada

Name: Chiles en Nogada
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 large poblano chiles, roasted and peeled; 1 lb ground pork; ½ cup peaches, finely diced; ½ cup pears, finely diced; ½ cup plantain, finely diced and fried; ¼ cup raisins; ¼ cup almonds, roughly chopped; ¼ cup pine nuts; 1 white onion, finely diced; 3 cloves garlic, minced; 2 Roma tomatoes, diced; 1 teaspoon cinnamon; ¼ teaspoon cloves; 1 cup walnuts, blanched and peeled; 4 oz cream cheese, room temperature; ½ cup Mexican crema; 1 tablespoon sherry; Pomegranate seeds and fresh flat-leaf parsley for garnish

comfort-food

Ingredientsfor 2

560

Cal

28g

Protein

34g

Carbs

36g

Fat

16 large poblano chiles, roasted and peeled
21 lb ground pork
3½ cup peaches, finely diced
4½ cup pears, finely diced
5½ cup plantain, finely diced and fried
6¼ cup raisins
7¼ cup almonds, roughly chopped
8¼ cup pine nuts
91 white onion, finely diced
103 cloves garlic, minced
112 Roma tomatoes, diced
121 teaspoon cinnamon
13¼ teaspoon cloves
141 cup walnuts, blanched and peeled
154 oz cream cheese, room temperature
16½ cup Mexican crema
171 tablespoon sherry
18Pomegranate seeds and fresh flat-leaf parsley for garnish

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Instructions

1
Cook the picadillo filling: cook onion in oil until golden. Add garlic, then ground pork, and cook until browned. Add tomatoes, cinnamon, and cloves. Fold in peaches, pears, fried plantain, raisins, almonds, and pine nuts. Season with salt and cook 5 minutes until the flavors meld.
2
Make the nogada sauce: blend blanched walnuts, cream cheese, crema, sherry, and a pinch of salt until completely smooth and silky. Season with salt. The sauce should be ivory-white, thick, and richly flavored.
3
Carefully stuff each roasted poblano through its slit with a generous amount of the picadillo filling, pressing firmly but not overfilling.
4
Arrange the stuffed chiles on a platter. Spoon the nogada sauce generously over each chile, covering completely. Scatter pomegranate seeds and fresh flat-leaf parsley over everything — the green, white, and red represent the Mexican flag. Serve at room temperature.