Chiles En Nogada Recipes

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CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)



Chiles en Nogada (Stuffed Poblano Chile Peppers) image

A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!

Provided by Lucy Loo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 23

1 (4 pound) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stalk celery
1 clove garlic, peeled
12 fresh poblano chile peppers - cleaned, roasted and peeled
1 white onion, chopped
3 cloves garlic, chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
¼ teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
½ cup chopped fresh cilantro
3 tablespoons tomato paste
4 (8 ounce) packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
½ teaspoon ground nutmeg
¾ teaspoon white sugar
½ bunch cilantro, finely chopped

Steps:

  • Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
  • In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
  • Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
  • To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g

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 EN NOGADA (CHILIES IN WALNUT SAUCE)



Chiles en Nogada (Chilies in Walnut Sauce) image

This chiles en nogada recipe is a special occasion Mexican dish from Puebla. Ours is made with roasted poblano chilies stuffed with a ground turkey picadillo, covered in a creamy walnut sauce, and sprinkled with pomegranate seeds. It's an extraordinary blend of flavors.

Provided by Elise Bauer

Categories     Dinner     Chiles     Pomegranate     Pork     Walnut

Time 10h45m

Yield 6

Number Of Ingredients 26

The Walnut Sauce:
1 heaping cup of shelled walnut halves
Milk (about 2 cups)
1/4 lb queso fresco (or farmer's cheese)
1 1/2 cups thick sour cream (or creme fraiche)
1 1/2 Tbsp sugar
1/4 teaspoon of ground cinnamon
The Chiles:
6 large poblano chiles (use only poblanos, not another type of chile, for this dish)
The Picadillo:
1 1/4 pounds ground turkey thigh meat
Kosher salt
4 Tbsp olive oil or canola oil
1/2 medium onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 Tbsp butter
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 cup of crushed, fire roasted tomatoes
1/2 cup of golden raisins
2 Tbsp blanched and slivered almonds, roughly chopped
1 apple, peeled, cored, chopped
Garnish:
1/2 cup pomegranate seeds
1/4 cup chopped fresh cilantro or parsley

Steps:

  • Remove the walnut skins: Remove the papery bitter skins from the walnut pieces. (This is the hard part.) Sometimes the skins easily rub off. I have found that usually, for us, the skins don't easily peel off and we need to blanch them for 1 minute in boiling water first, to loosen the skins. If you blanch the walnuts, let them cool to the touch and carefully peel off as much of the bitter skins as you can. This is painstaking work, but unless your walnuts are shed of their bitter skins, the sauce may be a bit bitter.
  • Soak the walnuts overnight: Place the skinned walnuts in a bowl, cover them with milk to soak, and chill them overnight in the refrigerator.
  • Char the chiles: Place the chiles directly over the flame of a gas stove, or place under a hot broiler, to char the outside tough skin. Turn the chiles to char them on all sides. Get as much of the outside skin blackened as possible, it will be easier to remove that way.
  • Remove the skins: Place the blackened chiles in a bowl, cover with a plate or damp clean towel, and let sit for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam so the skin will flake/peel off easily. Discard the skin.
  • Remove the seeds: Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. Rinse the chiles and pat them dry.
  • Blend sauce ingredients: Drain the walnuts. Place the soaked and drained walnuts, the queso fresco, sour cream, sugar, and cinnamon into a blender and purée until completely smooth.
  • Brown the ground turkey: Heat one tablespoon of the oil in a large wide saucepan on medium high heat. Working in batches to prevent crowding the pan, brown the meat on at least one side, sprinkling the meat with a little kosher salt as it cooks. Add another tablespoon of oil if needed for the subsequent batches. Remove meat to a bowl and set aside.
  • Sauté the onion and add the seasonings: Add a tablespoon of oil to the pan and heat on medium. Add the onion and cook until soft. Add the cinnamon, black pepper, cloves, and garlic and cook another minute.
  • Add the butter, return the turkey, and add tomatoes, raisins, almonds, and apples: Melt butter in the pan and return the ground meat to the pan, using use wooden spoon to break up any clumps. Add the crushed tomatoes, golden raisins, and chopped slivered almonds. If the mixture seems a little dry, add a tablespoon or two of water. Add chopped apple to the picadillo mixture. Adjust spices, add more cinnamon, salt, ground cloves to taste (go easy on the cloves, they can overpower).
  • Stuff the chiles: Stuff the chiles with the picadillo until they are well filled out. Place them on individual plates or on a serving platter.
  • To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate seeds and chopped fresh parsley or cilantro.

Nutrition Facts : Calories 669 kcal, Carbohydrate 33 g, Cholesterol 159 mg, Fiber 4 g, Protein 33 g, SaturatedFat 16 g, Sodium 396 mg, Sugar 24 g, Fat 47 g, ServingSize Serves 6., UnsaturatedFat 0 g

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 en Nogada image

Provided by Food Network

Yield 6 entree or 12 starter serving

Number Of Ingredients 17

12 Poblano chiles, roasted and peeled
1 cup ground veal
1 cup ground pork (with 30 percent fat content)
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup vegetable oil
1/2 medium onion, finely chopped
1/2 cup almonds, chopped and toasted
1/2 cup pine nuts, toasted
2 cups chopped cactus
1/2 cup raisins
1 bunch epazote, chopped
1 1/2 cups fresh walnuts, skinned
1 cup milk
1 cup cream
Seeds from two ripe pomegranates
2 tablespoons fresh parsley, finely chopped

Steps:

  • Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact.
  • Mix the veal and pork in a bowl. Add the salt and pepper.
  • In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done.
  • Remove the meat mixture from the heat and let cool.
  • Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce.
  • Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well.
  • Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.

CHILES EN NOGADA



Chiles En Nogada image

Make and share this Chiles En Nogada recipe from Food.com.

Provided by Chuck Hughes

Categories     Peppers

Time 10h25m

Yield 32 serving(s)

Number Of Ingredients 44

1 cup olive oil
2 large white onions, grated
12 garlic cloves, whole plus 10 cloves garlic minced
1 lb ground beef
1 lb ground ham
1 lb ground pork
1 lb ground veal
6 peaches, finely chopped
6 large pears, finely chopped
6 large tomatoes, finely chopped (about 3 1/2 pounds)
4 apples, finely chopped
1 plantain, finely chopped
2 cups finely chopped pineapple
2 1/2 cups prunes, pitted and finely chopped
1 1/2 cups candied citron peel, finely chopped
1 cup dried apricot, finely chopped
1 cup raisins or currants
1 1/2 tablespoons fresh ground pepper
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
salt
1 cup dry sherry
1 cup dry white wine
1/2 cup butter
10 bay leaves
6 sprigs marjoram
6 sprigs thyme
32 medium poblano chiles
1 cup vinegar
2 tablespoons salt
4 cups walnuts
2 cups almonds
1 1/2 cups whole milk
1 cup crema fresca or heavy cream
1 cup dry sherry
10 ounces goat cheese
8 ounces cream cheese
1/4 cup chopped onion
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground mexican cinnamon
pomegranate seeds, for garnish
fresh parsley, chopped, for garnish

Steps:

  • For the stuffing:.
  • Heat a large Dutch oven over medium heat, and add the olive oil. Once hot, add in the onions and cook until translucent, 4 to 5 minutes. Then add the garlic and cook, 2 to 3 minutes. Add in the beef, ham, pork and veal. Cook, breaking up the larger pieces of meat, until browned, 10 to 12 minutes. Add in the peaches, pears, tomatoes, apples, plantains and pineapple, and cook for a few minutes. Then add in the prunes, citron, apricots and raisins. Cook for a few minutes and then add in the black pepper, cinnamon, cloves, nutmeg and some salt, and cook for 5 to 7 minutes. Add the sherry, white wine, butter, bay leaves, marjoram and thyme. Cook, stirring occasionally, for 30 to 35 minutes.
  • Carefully drain the stuffing and remove the herbs and bay leaves.
  • For the chiles:.
  • Roast the chiles over an open flame or on the stovetop until the skin blackens on each side, about 3 minutes, then wrap the peppers in paper towels, and place in a large bowl covered with plastic wrap. When cool enough to handle, peel, seed and devein the chiles.
  • Mix 2 cups water with the vinegar, then place the peppers in the mixture and soak for 8 to 10 minutes. Drain the peppers, and then stuff each pepper with 4 to 6 ounces of stuffing depending on the size.
  • For the sauce:.
  • Soak the walnuts and almonds overnight. Alternatively, place the nuts in a medium saucepan over medium heat and cover with water. Bring to a boil and then remove from the heat, adding some ice to cool. Once the nuts are done soaking, peel and rinse them with cold water, and then drain.
  • In a food processor add the milk, crema, sherry and nuts, and process until mostly smooth but still slightly chunky. Then add the goat cheese, cream cheese, onions, sugar, salt and cinnamon.
  • Serve the peppers cut-side down, add a generous amount of sauce, and then garnish with parsley and pomegranate seeds.

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From chefirvine.com


CHILES EN NOGADA RECIPE - LESLIE’S “CHILES EN NOGADA”
2020-09-20 1 tsp. olive oil. Sauté half of the onion, the peppercorns, and the garlic in a frying pan with the olive oil for a couple of minutes. Add the above to a blender with the tomato sauce, the thyme, and the cloves and blend until smooth. In the same pan where the onions and garlic were sautéed, add the rest of the onion, the ground meat, and the ...
From bluepacificflavors.com


CHILES EN NOGADA - KITCHEN WRANGLER | MELISSA GUERRA
2020-09-15 Heat the olive oil in a 10” (25cm) skillet. Add the onion, parsley along witht the ground beef and pork. Break up the ground meat with the back of your spoon. Brown the meat for 10 minutes over medium heat. Add the almonds, pine nuts, apple or pear, golden raisins, garlic, ground cinnamon and season with salt and pepper.
From kitchenwrangler.com


CHILES EN NOGADA RECIPE BY CHEF YURI DE GORTARI — MEXICO1492
2019-09-30 Place fried peppers on a paper tissue to soak off some of the grease. Choose a plate that will boost the visual richness of this plate. Chef Yuri uses a Talavera plate from Puebla, the cradle of this traditional, popular dish. Place a filled, coated pepper on a plate, cover it completely with the white Nogada sauce.
From mexico1492.com


VEGETARIAN CHILES EN NOGADA (POBLANO PEPPERS IN WALNUT SAUCE)
2020-09-09 2 large cloves of garlic finely mince and should yield 1 Tablespoon. 2 small peaches or 80 gm or 6.35 oz of peeled and evenly chopped peaches*. 2 small granny smith apples or 231 g or 8.10 oz of peeled and evenly chopped apple*. 2 small green pears or 225 gm or 7.90 oz of peeled and evenly chopped pear*.
From mexicanmademeatless.com


CHILES EN NOGADA | EL GUAPO - MCCORMICK
1 Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes. Cool slightly.
From mccormick.com


CHILES EN NOGADA RECIPE- MEXICALI FRESH MEX GRILL, MA, CT
2014-08-12 For the chiles: In a medium sauté pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins, and garlic and cook for 2 minutes.
From mexicalicantinagrill.com


CHILES EN NOGADA | HOMESICK TEXAN
2010-09-14 Place chile in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. While the chiles are steaming, in a large skillet, on medium, heat up the fat and then add the ground pork. Cook until lightly browned (about 5 …
From homesicktexan.com


OK... CHILES EN NOGADA, AT LAST! - PATI JINICH
2009-09-11 To prepare the filling: Place the meat already cut into 3 to 4" chunks on the bottom of a cooking pot along with the garlic cloves, 1/4 white onion, carrot, bay leaves, thyme, peppercorns and a teaspoon of salt. Cover with water and place over medium high heat. Simmer for 20 to 25 minutes, until meat is cooked through.
From patijinich.com


CHILES EN NOGADA | CLUB HOUSE CA
1 Preheat oven to 350°F (180°C). Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons (30mL) of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes.
From clubhouse.ca


RECIPES FOR CHILES EN NOGADA RECIPES
Traditional Chiles En Nogada. mexicanfoodjournal.com. We make our chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back at least until the 1950s. submitted by mexfoodjournal. chiles en nogada; chiles en nogada recipes; chiles en vinagre recipe; mexican food; mexican recipes
From trivet.recipes


CHILES EN NOGADA RECIPE: MEXICAN INDEPENDENCE! - THE PLANTIFUL …
2021-09-15 Nogada (nut sauce) 1 cup walnuts. 1/2 cup blanched almonds. 1/2 cup plantbased milk (soy or oat are particularly creamy) 120 gr vegan cream cheese. 1/2 cup dry sherry wine. 1/2 tbsp sugar (to taste) pinch of cinnamon. pinch of salt.
From theplantifulbison.com


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