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Chiles En Nogada (Poblanos In Walnut Sauce) Recipe - Cooking Index

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Chiles En Nogada (Poblanos In Walnut Sauce)

Cuisine: Mexican
Type: Meat
Serves: 8 people

Recipe Ingredients

10   Chiles poblanos - peeled and deveined*
1 lb 454g / 16ozPork grounded
1 lb 454g / 16ozBeef grounded
1 lb 454g / 16ozOnion (medium)
1 cup 62g / 2.2ozRed tomato pure
2   Garlic cloves
  Salt and pepper
1/2 cup 73g / 2.6ozCandied citron, chopped**
1/2 cup 80g / 2.8ozRaisins
1/2 cup 46g / 1.6ozAlmonds chopped
1/2 cup 118mlPine nuts
1 cup 237mlFresh fruits: apple, pear, apricots, cut in little cubes
2 cups 125g / 4.4ozWalnut meat, chopped
1 1/2 cups 355mlCream - (the best cream)
1/4   Cream cheese
1/2 cup 118mlMilk - up to 3/4
  Cinnamon powder
  Red pomegranate
  Parsley leaves

Recipe Instructions

*The size have to be large, if you cannot get large chiles you can use little ones, but need to buy more, is difficult to make the exactly amount of chiles and stuffing.

**acitron: a citron dried and made into sweetmeat, candied lemon.

Prepare the stuffing: In a sauce pan put vegetable oil, in the blender make a puree with onion and garlic, add to the vegetable oil when it is hot, let the onion fry until be brown. Add the meat, let cook until the meat loose all the water and looks a little brown, add the red tomato puree, add salt and pepper and let it boil, add the fruits chopped and let cook until will be dry. Let cool.

Sauce: Mix all in the blender until be soft and have a sauce consistency, try and season with salt and cinnamon, this sauce will be cold over the stuffing chiles.

Serve: Fill all the chiles with the meat, there are two ways for to serve:

1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the chiles with this mix and put them to fry in some vegetable oil. let cool and cover with the white sauce, adorn with the pomegranate and some little parsley leaves.

2.-Without using the eggs and oil, I prefer in this way, just after fill them put over the white sauce and adorn with the pomegranate and some little parsley leaves.

Patricia Wriedt - Mexico City


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