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Chiles en Nogada
Mexico's iconic patriotic dish, featuring poblano peppers stuffed with a rich picadillo, generously coated in a creamy walnut sauce (nogada), and garnished with vibrant pomegranate seeds and fresh parsley.
๐ง ์ฌ๋ฃ
- 8 Poblano peppers(Large, firm peppers suitable for stuffing.)
- 250 g Ground pork
- 250 g Ground beef
- 1 medium Apple(Peeled, cored, and finely diced.)
- 1 medium Pear(Peeled, cored, and finely diced.)
- 1 medium Peach(Peeled, pitted, and finely diced.)
- 1 small Plantain(Ripe, peeled, and finely diced.)
- 0.5 medium White onion(Finely chopped.)
- 2 Garlic cloves(Minced.)
- 2 medium Tomatoes(Peeled, seeded, and finely chopped.)
- 1 Cinnamon stick
- 2 Cloves
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 200 g Walnuts(Peeled. Blanching recommended to remove bitter skin.)
- 100 g Queso fresco(Crumbled.)
- 120 ml Mexican crema(Or heavy cream.)
- 60 ml Sherry(Optional, for the nogada sauce.)
- 1 cup Pomegranate seeds(For garnish.)
- for garnish Fresh parsley(Chopped.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Poblano Peppers: Char the poblano peppers directly over an open flame or under a broiler until the skin is blackened and blistered all over. Place them in a plastic bag or covered bowl for 15-20 minutes to steam. Once cool enough to handle, carefully peel off the blackened skin. Make a slit down one side of each pepper, being careful not to cut all the way through. Gently remove the seeds and veins, preserving the pepper's shape. Set aside.
โฑ๏ธ 30 minutes - 2
Make the Picadillo: Heat a large skillet over medium-high heat. Add the ground pork and beef, breaking it up with a spoon, and cook until browned. Drain off excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the diced apple, pear, peach, and plantain, along with the chopped tomatoes, cinnamon stick, cloves, and bay leaf. Season with salt and pepper. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the fruits are tender and the flavors have melded. Remove the cinnamon stick, cloves, and bay leaf. Let the picadillo cool slightly.
โฑ๏ธ 40 minutes - 3
Prepare the Nogada Sauce: While the picadillo simmers, blanch the walnuts in boiling water for 2-3 minutes to easily remove their skins. Drain and peel. In a blender, combine the peeled walnuts, crumbled queso fresco, Mexican crema, and optional sherry. Blend until smooth and creamy. Season with a pinch of salt. If the sauce is too thick, add a tablespoon of water or more crema until desired consistency is reached. Chill the sauce until ready to serve.
โฑ๏ธ 15 minutes - 4
Assemble and Serve: Gently stuff each prepared poblano pepper with the cooled picadillo mixture, filling them generously but without tearing the peppers. Arrange the stuffed peppers on a serving platter. Pour the chilled nogada sauce evenly over the peppers, ensuring they are well-coated. Garnish generously with bright red pomegranate seeds and freshly chopped parsley. Serve immediately or at room temperature.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an authentic flavor, serve Chiles en Nogada at room temperature, as is traditional.
- โBlanching walnuts is crucial for removing their bitter skin, resulting in a smoother, sweeter nogada sauce.
- โThis dish is traditionally prepared in September to celebrate Mexican Independence Day, coinciding with the peak season for pomegranates.
- โEnsure the poblano peppers are roasted until the skin is fully blackened for easy peeling and a smoky flavor.
- โThe picadillo filling can be made a day in advance and refrigerated.
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- For a vegetarian version, replace the ground meats with finely chopped mushrooms (like cremini or shiitake) and perhaps some finely diced cooked lentils or plant-based ground 'meat'.