Puebla
Chiles en nogada
Poblanos stuffed with fruity spiced meat, draped in walnut cream, jewelled with pomegranate.
120 minTime
29 gProtein each
mildSpice
Make it your way
Grandma's wayPuebla chiles en nogada, unbattered.
The original620kcalsame
29 gproteinsame
7 gfibresame
120minutessame
Chiles en nogada.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak walnuts in milk for a few hours and rub off as much skin as you can.
- 2Char, sweat and peel the poblanos, then slit and remove the seeds keeping them whole.
- 3Fry onion and garlic, add the minces and brown. Add tomato, apple, plantain, raisins, almonds, spices and salt and cook until thick.
- 4Blend walnuts, cheese, cream, milk, sugar and a pinch of salt into a smooth pourable sauce.
- 5Stuff the peppers, lay on plates, pour over the room temperature nogada and scatter with pomegranate and parsley.
Serve it like this
Lay one chile on a white plate, cover completely with walnut sauce and scatter pomegranate and parsley over the top. Serve at room temperature.