Chiles En Nogada Chiles In Walnut Sauce Recipe 45

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CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)



Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) image

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!

Provided by mega2408

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 8

Number Of Ingredients 23

8 poblano peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 ¾ pounds ground pork
2 cups peeled, seeded, and chopped tomatoes
1 ripe plantain, chopped
1 apple, chopped
1 fresh peach, chopped
1 bunch fresh parsley, chopped
2 tablespoons chopped candied orange peel
2 tablespoons pine nuts
2 tablespoons raisins
2 tablespoons blanched almonds, chopped
4 whole cloves, ground
salt and pepper to taste
2 ½ cups chopped walnuts
1 ¾ cups milk
¾ cup soft goat cheese
1 tablespoon white sugar
1 (1 inch) piece cinnamon stick
1 ½ cups pomegranate seeds
½ cup chopped fresh parsley

Steps:

  • Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
  • Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
  • Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
  • Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
  • Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

Nutrition Facts : Calories 724.3 calories, Carbohydrate 41.4 g, Cholesterol 85.5 mg, Fat 50.5 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 226.7 mg, Sugar 22.7 g

CHILES EN NOGADA - CHILES IN WALNUT SAUCE RECIPE - (4/5)



Chiles en Nogada - Chiles in Walnut Sauce Recipe - (4/5) image

Provided by á-173986

Number Of Ingredients 30

FILLING:
12 poblano chiles, roasted, seeded, and deveined
Flour
6 eggs, separated
1 teaspoon salt
Corn oil
3 pomegranates, seeded
Parsley
2 pounds ground pork (1kg)
1 onion, quartered
2 garlic cloves
8 tablespoons butter (125g or 1 stick)
1 medium onion, chopped
4 cups tomato puree (1 L)
1 apple, peeled and finely chopped
2 peaches, peeled and finely chopped
2 plantains, peeled and finely chopped
1/4 cup candied citron, finely chopped (60g)
1/4 cup raisins (30g)
1/2 cup blanched almonds, coarsely chopped (70g)
1 tablespoon sugar
Salt and pepper
Walnut sauce
2 cups walnut halves (225g)
1/2 cup blanched almonds (70g)
1 cup queso fresco (or feta cheese) (125g)
1/2 cup half-and-half (125ml)
1/4 cup sherry (60ml)
1 tablespoon sugar
1 teaspoon salt

Steps:

  • To make the filling, place the pork, quartered onion, and garlic in a saucepan. Cover with water and boil for 20 minutes. Drain and set aside, discarding the onion and garlic. Heat the butter in a large skillet and sauté the chopped onion for about 4 minutes, until translucent. Add the tomato puree and cook for 10 minutes, stirring occasionally. Add the meat, fruit, citron, raisins, almonds, sugar, and salt and pepper to taste. Cook over medium heat for about 10 minutes. To make the walnut sauce, purée all the ingredients. If the sauce is too thick, add more half-and-half. Rinse the chiles and pat them dry. Spoon some of the filling inside each one, being careful not to overstuff. Spread the flour on a plate and turn each chile in the flour to coat lightly. Beat the egg whites until stiff. Beat the egg yolks with the salt. Gently fold the yolks and the whites together to make a batter. Dip the chiles into the batter to cover completely. Heat about 1/2 inch of oil in a heavy skillet. Fry the chiles, one or two at a time, until lightly browned. Drain on brown paper. The chiles can be served cold or at room temperature. Dip the chiles in the walnut sauce until completely covered. Arrange the chiles on a platter. Cover with a little more sauce, if needed. Sprinkle with pomegranate seeds and sprigs of parsley.

CHILES EN NOGADA



Chiles en Nogada image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon canola oil
2 boneless skinless chicken breasts, diced small
2 teaspoons diced onion
1 teaspoon diced apple
1 teaspoon diced dried apricot
1 teaspoon diced pear
1 teaspoon raisins
1 clove garlic, minced
2 teaspoons tomato paste
1 cup red wine, preferably Cabernet
Kosher salt and black pepper
4 poblano peppers, roasted and peeled
1 tablespoon canola oil
1 shallot, minced
1 clove garlic, minced
1 cup white wine, preferably Chardonnay
2 cups heavy cream
Kosher salt and black pepper
1/4 cup almonds, roughly chopped
Fresh cilantro leaves, for serving
Pomegranate seeds, for serving

Steps:

  • For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
  • For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
  • For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.

CHILES EN NOGADA



Chiles en Nogada image

Considered by many to be the national dish of Mexico, chiles en nogada showcases the colors of the country's flag: green, white and red. Created by nuns in Puebla in 1821, the dish was presented to the general of the Mexican Army, Agustín de Iturbide, after he signing the treaty that recognized Mexico's independence from Spain. The nuns used the best of the late-season harvest in the dish, including poblano chiles, peaches, pears, apples and walnuts grown in farms near Puebla. The original dish was stuffed, battered and fried, and significantly heartier than this version. Here, fresh poblanos are fried until lightly cooked, peeled, stuffed, topped with creamy walnut sauce, then eaten at room temperature. It's served throughout the country every September, in honor of Mexico's Independence Day.

Provided by Rick A. Martinez

Categories     dinner, meat, vegetables, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 pound ground pork, preferably not lean
1 medium white onion, chopped
1/2 sweet, tart apple (such as Winesap or Pink Lady), peeled, cored and chopped
1/2 firm, sweet pear (such as Bosc or Anjou), peeled, cored and chopped
1/2 plantain, peeled and chopped
4 garlic cloves, finely chopped
Kosher salt and black pepper
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 cup dry sherry
1 (14-ounce) can diced fire-roasted tomatoes with their juices
1/2 peach, peeled, pitted and chopped
1/3 cup raisins
1/4 cup raw whole almonds, chopped
1/3 cup pitted Spanish green olives
1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
4 cups vegetable oil, for frying
8 large poblano chiles
2 cups raw whole walnuts
1/4 cup raw whole almonds
4 ounces crème fraîche (1/2 cup)
4 ounces queso fresco (about 1 cup), crumbled
1 cup pomegranate seeds
1/2 cup small parsley leaves

Steps:

  • Make the picadillo: Heat olive oil in a large skillet over high. Spread pork in an even layer and cook, undisturbed, until lightly browned, about 3 minutes. Toss and continue to cook, breaking up meat with the back of a spoon and scraping up any browned bits from the bottom of the pan, until meat is crumbled and lightly browned, 4 to 6 minutes. Using a slotted spoon, transfer the browned meat to a large bowl and set aside.
  • Reduce heat to medium and cook onion, apple, pear, plantain, garlic and 1 1/2 tablespoons kosher salt, stirring occasionally, until tender but not browned, 10 to 12 minutes, adjusting the heat as necessary. Add 1 teaspoon pepper, the oregano, cinnamon and clove, and cook, stirring frequently, until very fragrant, 1 minute.
  • Stir in sherry and cook, stirring occasionally, until most of the liquid has evaporated and no longer smells of alcohol, 2 minutes. Stir in tomatoes and their juices, peach, raisins and almonds and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
  • Add the cooked pork, olives, lemon zest and 1 cup water, and cook, stirring occasionally, until all the liquid has evaporated, the vegetables and fruit are tender and the pork is cooked through, 10 to 15 minutes. Stir in the parsley and lemon juice, season with salt and pepper, and set aside until ready to use.
  • Meanwhile, fry the poblanos: Heat vegetable oil in a large saucepan fitted with a deep-fry thermometer on high until thermometer registers 375 degrees. Working in four batches, fry the poblanos, turning once, until skin is opaque and blistered, 1 to 2 minutes per side. Transfer poblanos to a large, heatproof bowl, wrap tightly with plastic and let sit 15 minutes. When cool enough to handle, peel skin from chiles, leaving stem intact. Chiles should still be firm and bright green. Using a paring knife, make a 2-inch cut (about 1 inch from the top) lengthwise down the side of each poblano and carefully remove seeds and ribs.
  • Place the poblanos cut-side up on a rimmed baking sheet and fill each with about 1/2 cup picadillo, gently pressing the filling into the poblanos with the back of a spoon, until full but not bursting or splitting. Set aside.
  • Make the sauce: Purée the walnuts, almonds, crème fraîche and queso fresco with 1 1/4 cups water and 3/4 teaspoon salt in a blender until creamy. Season with salt and thin with more water, if necessary.
  • Serve stuffed chiles at room temperature topped with nogada sauce, pomegranate seeds and parsley leaves.

CHILES IN SAUCE: CHILES EN NOGADA



Chiles in Sauce: Chiles en Nogada image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 2 servings

Number Of Ingredients 31

2 poblano chiles
1/2 cup walnut halves
3 teaspoons fresh peeled almonds
3 teaspoons fresh Mexican cheese
1 tablespoon milk, plus 1 teaspoon
1 teaspoon dry sherry
Sugar, to season
2 teaspoons lard
1/4 cup chopped onion
1 teaspoon chopped garlic
1/4 cup coarsely ground pork loin
1/4 cup coarsely ground beef
3 teaspoons peeled and chopped biznaga (crystallized jicama)
1 whole clove
Pinch cinnamon
Pinch salt and black pepper
Pinch sugar
1 tablespoon peeled and chopped apple, plus 1 teaspoon
3 teaspoons peeled and chopped pear
3 teaspoons peeled and chopped peach
3 teaspoons chopped banana
3 teaspoons dried peach
3 teaspoons chopped raisins
3 teaspoons dry sherry
2 1/2 teaspoons capers
2 1/2 teaspoons green olives
2 1/2 teaspoons chopped almonds
2 eggs, separated
2 1/2 tablespoons flour
1/3 cup pomegranate seeds
2 sprigs fresh parsley

Steps:

  • Roast poblano chiles over open flame. Cool in a paper bag, remove skin and seeds.
  • For the nogada, in a blender add the nuts, the almonds, and the fresh cheese. Control the thickness of the mix by adding milk and sherry, and season with sugar as needed. Set aside.
  • In a saute pan, add the lard, onion, and garlic, then add meats and saute. Season with a little salt and pepper.
  • In a mixing bowl, combine the biznaga with the clove, cinnamon, black pepper, and pour into the mix seasoning with sugar and salt.
  • Blend all fruits, olives, capers, almonds, and dry sherry. When the mix is cool, stuff the chiles with it. In a mixing bowl, whisk the egg whites until foamy, then add blended yolks.
  • In a frying pan, heat oil. Cover stuffed chiles with a thin coat of flour and then into the egg batter. Fry the chiles until golden brown. Turn chiles as they cook to make a nice round shape.
  • Put the fried chile on a decorative platter, cover the whole chile with the nogada, and sprinkle pomegranate seeds on the top, and garnish with two sprigs of fresh parsley.

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From recipegoldmine.com


CHILES EN NOGADA - ROSA LA PODEROSA
2020-12-01 Poblano Stuffing. In a warm skillet on medium-high heat, add oil and scallions, cooking until fragrant. Add potatoes and salt. Cook until they start to brown lightly. Add chorizo and cook for about 10 - 15 minutes, stirring frequently until chorizo starts to crisp and potatoes are fully cooked. Set aside.
From rosalapoderosa.com


CHILES EN NOGADA - EPICUREANNARRATIVE.COM
2016-09-01 Pasillas Chiles: Roast the chiles on a comal or a skillet until blackened. Place the chiles in a glass dish and cover with an air tight lid to sweat the chiles for about 15 minutes. Peel the thin skin off of the chiles. Make 1 long slit in each chile and remove the seeds. Stuffing the Chiles: Use a spoon and stuff the chiles with the meat ...
From epicureannarrative.com


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