Chiles en Nogada

Chiles en Nogada

(Stuffed Poblanos in Walnut Sauce)

Recipe Submitted By Chef LaLa

Chef LaLa says she loves the history behind this recipe. Chiles en Nogada is a Mexican dish, whose name comes from the word nogal, meaning “walnut tree” in Spanish. The dish represents the Mexican flag: green chiles, white nut sauce and red pomegranate seeds.


Chiles en Nogada
Chiles en Nogada

A chef, nutritionist and owner of catering business, SAVOR!, in Los Angeles, Chef LaLa regularly doles out her savvy solutions for better living on national television shows including NBC’s TODAY, Martha Stewart, Dr. Oz, Univision and CNN en Español, and as an expert on America Now.

1/2 cup chopped salt pork or bacon
5 cloves garlic, minced
1/2 pound lean ground beef
1/2 pound pork
1/2 pound veal
3/4 cup dried finely chopped apricots
4 cups finely chopped peaches
2 cups peeled and chopped
1/2 ripe plantain or banana, chopped
1/2 cup raisins
1 cup pitted prunes, finely chopped
2 cups chopped tomatoes
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 sprigs fresh thyme
4 bay leaves
1 tablespoon black pepper
1 cup white wine
1/2 cup dry sherry
2 teaspoons salt
16 medium to large poblano chiles
2 cups shelled walnuts
2 cups raw slivered almonds
4 ounces goat cheese
2 ounces queso cotija
1 slice white bread, crust removed
2 cups half-and-half
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 cup dry sherry
1/4 teaspoon salt
pomegranate seeds (optional)
granny smith apples

Heat large skillet over medium-high heat. Add salt pork and brown.
Add garlic and cook 1 to 2 minutes.
Add beef, pork and veal. Cook, stirring occasionally to break up and separate meat.
Stir in apricots, peaches, apples, plantain, raisins, prunes and tomatoes.
Lower heat and cook for 20 minutes.
Add cloves, nutmeg, cinnamon, thyme, bay leaves, pepper, wine, sherry and salt.
Simmer for 1 hour.
Place chiles over high flame and sear until black but still firm.
Place chiles in plastic bag 10 minutes; peel. Make a slit on one side about three-fourths the length of the chile. Remove seeds and veins. Place on paper towels and wipe dry. Stuff with filling and refrigerate until ready to serve.
Boil walnuts 5 to 8 minutes. Drain and peel skins.
Place walnuts, almonds, goat cheese, queso cotija, bread, half-and-half, sugar, cinnamon, sherry and salt in blender or food processor. Puree until smooth.
Refrigerate until ready to serve.
Place cold chiles on plate topped with walnut sauce. Garnish with pomegranate seeds.
Source: The Latin Kitchen