Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chiles en Nogada
Roasted poblano peppers stuffed with picadillo, topped with creamy walnut sauce and pomegranate — Mexico's national dish.
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45 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 4 large poblano peppers, charred and peeled
- For picadillo: 500g pork mince, 1 onion, 3 garlic, 1 tomato, 50g raisins, 50g almonds chopped, 1 pear and 1 apple diced, 1 tsp cinnamon, salt
- For walnut sauce: 1 cup walnuts soaked, 100g cream cheese, 100ml milk, 1 tbsp sugar, pinch of cinnamon, salt
- Pomegranate seeds, parsley
Instructions
- Cook the picadillo: brown the pork with onion, garlic; add tomato, fruits, raisins, almonds, cinnamon; cook 20 minutes.
- Stuff the peeled peppers with picadillo.
- Blend the walnut sauce ingredients until smooth.
- Place each pepper on a plate, pour over the sauce.
- Top with pomegranate seeds and parsley.
- Serve at room temperature.
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Tara’s tips
- The dish is intentionally colourful — green pepper, white sauce, red pomegranate, like the Mexican flag.
- Eat at room temperature, never hot.
Serving suggestions
- A celebration dish; usually served in autumn.
Storage & reheating
Best fresh; keeps a day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
When eaten?
Traditionally in September around Mexican Independence Day.
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