Mexican Chiles en Nogada

Ingredients

• 8 large poblano peppers
• For picadillo: 600g pork or beef mince, 1 onion, 4 garlic, 2 tomatoes, 1 apple chopped, 1 pear chopped, 50g raisins, 50g almonds, 1 tsp cinnamon, 1 tsp clove, 3 tbsp oil
• For nogada sauce: 200g walnuts soaked overnight (skins removed), 200g cream cheese, 200ml milk, 1 tbsp sugar, pinch salt — blended smooth
• Pomegranate seeds, parsley to top

Instructions

1. Char peppers under flame; peel; slit and remove seeds (keep stem).
2. Make picadillo: brown mince with onion; add garlic, tomato, fruits, raisins, almonds and spices; cook 20 min.
3. Stuff each pepper generously.
4. Make sauce: blend ingredients smooth and creamy.
5. To serve: arrange peppers on a plate, spoon over the white walnut sauce, sprinkle with red pomegranate seeds and green parsley — the Mexican flag colours.

Serving suggestions

• Mexican Independence Day classic.

Storage & reheating

Keeps 2 days.

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