Stuffed Poblano Chiles In A Creamy Walnut Sauce Recipes

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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

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

STUFFED POBLANO CHILES WITH WALNUT SAUCE AND POMEGRANATE SEEDS



Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds image

Categories     Blender     Cheese     Dairy     Herb     Nut     Pepper     Pork     Tomato     Walnut     Pomegranate     Gourmet

Yield Makes 8 (main course) servings

Number Of Ingredients 37

For pork
1 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
1 teaspoon salt
1 (1/2-inch-thick) crosswise slice white onion
2 garlic cloves, peeled
1 sprig fresh thyme
For filling
1 cup finely chopped white onion
1 tablespoon finely chopped garlic (about 3 large cloves)
2 tablespoons olive oil
2 tablespoons lard or vegetable oil
2 lb fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice
1 sprig fresh thyme
2 Turkish bay leaves or 1 California
1 (4-inch) cinnamon stick (preferably Mexican)
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 pinch freshly grated nutmeg (optional)
1 tablespoon cider vinegar, or to taste
1 1/2 teaspoons sugar, or to taste
3/4 teaspoon salt, or to taste
1 small peach
1/3 cup dried apricots, coarsely chopped
1/4 cup raisins
1/4 cup pine nuts
1/3 cup diced (1/3 inch) peeled green apple
1/2 cup diced (1/3 inch) peeled very ripe (black) plantain or firm banana
For sauce
1 1/2 cups walnut halves (5 oz)
3/4 cup slivered almonds (2 1/2 oz) plus additional if necessary to thicken sauce
1 1/2 cups whole milk plus additional if necessary to thin sauce
6 oz queso fresco or very mild soft goat cheese, crumbled (1 1/2 cups)
1 tablespoon sugar, or to taste
1/4 teaspoon salt, or to taste
For chiles
8 large fresh poblano chiles (2 lb total), roasted and peeled
1/2 cup fresh pomegranate seeds (from 1 pomegranate)

Steps:

  • Cook pork:
  • Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
  • Make filling:
  • Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.
  • While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).
  • Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.
  • Make sauce:
  • Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.
  • Stuff and bake chiles:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)
  • Divide pork filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.
  • Transfer chiles to plates, carefully turning them seam sides down. Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds. Serve chiles warm or at room temperature.

STUFFED POBLANO CHILES IN WALNUT SAUCE



Stuffed Poblano Chiles in Walnut Sauce image

Number Of Ingredients 6

6 , large poblano chile kimmy, , roasted and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
3 cups Minced Spicy Pork or minced beef
Walnut Sauce
1 pomegranate
sprig of Italian flat-leaf parsley

Steps:

  • 1. Prepare the poblano chiles. With a small sharp knife, slit each chile lengthwise, with stems intact, to within 1 inch of the bottom end. Carefully cut out the seed pod. Rinse the chiles under cold running water to remove the remaining seeds. Pat dry with paper towels and put on a plate. Cover and refrigerate until ready to stuff, up to 2 days ahead. 2. Prepare the picadillo. Cover and refrigerate until ready to stuff the chiles, up to 2 days ahead. Then, prepare the walnut sauce. Cover and refrigerate until ready to use, up to 1 day ahead. 3. Preheat the oven to 350°. Grease a baking sheet. To assemble, stuff each chile until plump with about 1/2 cup picadillo and close to reshape. Put the stuffed chiles on the baking sheet with the cut side up showing some of the stuffing. Cover with a loose tent of aluminum foil and bake until completely heated through, about 25 minutes. 4. Meanwhile, cut the pomegranate in half with a sharp knife. Reserve one half for another use. With the remaining half, separate the pomegranate seeds from the skin within a bowl of cold water in the sink (to prevent splattering of juices). Place the seeds in a small bowl. To serve, put 1 stuffed chile on each of 4 serving plates, spoon about 1/4 cup walnut sauce over each chile and scatter about 1 tablespoon pomegranate seeds on top. Garnish with parsley sprigs.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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