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Chiles en Nogada

Chiles en Nogada is a typical dish from Puebla, Mexico. It consists of poblano chile peppers stuffed with apple-pork picadillo, smothered in a walnut-based cream sauce, and topped with fresh pomegranate seeds.

Serves 6
Prep Time 30 mins
Cook Time 1 hr


  • 6 Poblano Peppers
  • 1 tbs Vegetable Oil
  • 1 lb Ground Pork Meat
  • 2 Roma Tomatoes
  • 1 small Onion, diced
  • 1 1/2 tsp Garlic Powder
  • 1 Honey Crisp Apple
  • 1/4 cup Pine Nuts
  • 3 tbs chopped Parsley, divided
  • 2 tbs Raisins
  • 1 cup Walnuts
  • 1 tsp Salt
  • 1/8 tsp ground Clove
  • 1/4 tsp ground Cinnamon
  • 3/4 cup Mexican Crema
  • 1/2 cup Queso Fresco
  • 1/4 cup Milk
  • Seeds from 1 Pomegranate


  1. Preheat the oven to 350°F. Heat oil in large skillet over medium high heat. Add pork, onion and garlic powder and stir for 8 minutes or until pork loses pink tone. Add tomatoes, apple, pine nuts, 2 tablespoons parsley, raisins, salt, cinnamon and ground clove. Mix well. Reduce heat and simmer for 10 minutes. Cool slightly.
  2. Divide the meat mixture between the chilies and carefully distribute the filling so that it is even. Place them in a baking pan lightly sprayed with nonstick spray.
  3. Bake for 30 minutes.
  4. Meanwhile, to make the nogada sauce, put the nuts, cream, fresh cheese and milk in a blender jar and cover the blender. Blend at high speed until lumps are removed. Heat sauce before serving. Serve each chili with a 1/4 cup of walnut sauce on top. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.
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