Ingredients
Scale
- 6 large poblano chiles, roasted and peeled
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1 peach, peeled and diced
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- Salt and pepper to taste
- 1/2 cup chopped tomato (optional)
- 1/2 cup fresh parsley, chopped (for garnish)
- 1/2 cup pomegranate seeds (for garnish)
- Walnut Sauce:
- 1 cup walnuts, soaked in milk for 2 hours and peeled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup milk
- 1/4 cup fresh cheese (queso fresco), crumbled
- 1 tbsp sugar
- 1/4 tsp cinnamon
- Salt to taste
Instructions
- Roast poblano chiles until charred, place in a plastic bag for 10 minutes, then peel skin and remove seeds carefully.
- In a skillet, sauté onion and garlic until translucent.
- Add ground meat and cook until browned.
- Stir in diced apple, pear, and peach. Cook for 5 minutes.
- Add raisins, almonds, cinnamon, cloves, and optional tomato. Cook until mixture thickens. Season with salt and pepper.
- Blend soaked walnuts with crema, milk, cheese, sugar, cinnamon, and salt until smooth to make the walnut sauce.
- Stuff each chile with the picadillo mixture.
- Pour walnut sauce over chiles and garnish with parsley and pomegranate seeds.
- Serve at room temperature or slightly chilled for a traditional experience.
Notes
To peel walnuts easily, soak them in milk for a couple of hours—this also removes any bitterness and makes the sauce extra creamy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile
- Calories: 520
- Sugar: 12g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg
Keywords: chiles en nogada, Mexican independence, walnut sauce, stuffed chiles, traditional Mexican recipe