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Chiles en Nogada
Mexico's most patriotic dish — roasted poblano chillis stuffed with spiced pork and fruit, topped with walnut cream and pomegranate.
Ingredients
Instructions
Char poblanos over a gas flame until blackened all over, place in a bag to steam 15 minutes.
Peel and carefully slit each chilli, remove seeds keeping chilli whole.
Fry pork with garlic, tomato, cinnamon, fruit and raisins until fragrant and dry.
Stuff each chilli with pork mixture, close opening.
Blend walnuts, cream cheese, sour cream and sugar into a smooth thick sauce.
Arrange stuffed chillis on a platter, pour walnut cream over.
Scatter with pomegranate seeds and flat leaf parsley — green, white and red like the Mexican flag.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
