Chiles En Nogada Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

for the chiles
6 chiles poblanos
1 tbsp white vinegar
seeds of 1 pomegranate
500 g ground pork
1/4 onion ( in a chunk)
5 cloves of garlic (2 crushed, 3 whole )
salt
2 tbsp vegetable oil
1/2 onion (finely chopped )
2 cups tomatoes (peeled and finely chopped )
4 tbsp parsley (very finely chopped )
1 apple (peeled and chopped )
1 pear (peeled and chopped )
1 peach (peeled and chopped )
1/4 small pinapple (peeled and chopped into small chunks )
1/3 cup raisins
1/3 cup almond flakes
for the sauce
1 cup walnut halves
1 1/2 cups milk
1 cup sour cream
150 g queso fresco
2 tbsp sugar

Directions:

This is time consuming and I would definitely advise you to make the sauce the day before... I had trouble estimating prep time - sorry.
MAKING THE SAUCE
Put the walnut halves in boiling water and leave to soak for 5 minutes or so - then peel them and cover them with a cup of milk and leave them to soak (preferably overnight, but a few hours will do)
Drain the nuts and puree them in blender with sour cream, 1/2 cup of milk, sugar and queso fresco.
MAKING THE MEAT FILLING
Place ground pork (as a lump) into 4 cups of water with 1/4 onion and 3 whole cloves of garlic. bring to the boil and then cook covered, on a low heat for 30/40 minutes.
Meanwhile, fry the onion and crushed garlic in the oil until they are soft and transparent.
Add tomatoes and parsley and fry for a further 5/6 minutes.
Add the chopped fruit, raisins and almonds and cook for a further 5 minutes. Set aside until pork is ready.
Drain pork (save 1/2 cup of stock) and add to the fruit mixture with the stock. Add salt and black pepper according to taste and cook for 10 minutes (or until the fruit is cooked through).
PREPARING THE CHILES
You need to roast and peel the chiles (I do this by placing them in the flame of the stovetop and turning occasionally until they are blackened and then scraping the skin with a knife - it is a little time consuming, but make sure you clean them as much as possible)
Make a slit in the length of each chile and pull out all seeds and membranes. Place them in a shallow dish, cover with water and vinegar and leave for 30/40 minutes (this helps to stop the heat of the chili from being too overpowering)
Drain chiles thoroughly and then use a tbsp to place meat filling inside each one.
Place on a baking tray with 4 tbsp boiled water and cook at a medium heat for approx 40 minutes - until chiles are tender.
Heat through the sauce and pour over the chiles. Sprinkle the seeds of the pomegranate over the whole of the chile.
Serve. (I like to serve with rice and fried plaintain)

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	991.07 Kcal (4149 kJ)
Calories from fat	777.69 Kcal
		% Daily Value*
Total Fat	86.41g	133%
Cholesterol	91.89mg	31%
Sodium	290.43mg	12%
Potassium	1023.76mg	22%
Total Carbs	35.65g	12%
Sugars	17.18g	69%
Dietary Fiber	5.89g	24%
Protein	23.53g	47%
Vitamin C	19.2mg	32%
Iron	1.3mg	7%
Calcium	339.4mg	34%

Amount Per 100 g
Calories	236.38 Kcal (990 kJ)
Calories from fat	185.49 Kcal
		% Daily Value*
Total Fat	20.61g	133%
Cholesterol	21.92mg	31%
Sodium	69.27mg	12%
Potassium	244.18mg	22%
Total Carbs	8.5g	12%
Sugars	4.1g	69%
Dietary Fiber	1.4g	24%
Protein	5.61g	47%
Vitamin C	4.6mg	32%
Iron	0.3mg	7%
Calcium	80.9mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Feastive Tossed Salad

Sugar, Red wine vinegar, Lemon juice, Onions, chopped and 9 more..
Whole Grain Hummus

Garlic cloves, peeled, Salt, Cooked chickpeas and 5 more..
Tacos Picadillo

Ground pork, Onion, chopped, Ground cinnamon, Ground cumin and 7 more..
Super Chicken Mole

Vegetable oil, Onions, finely chopped, Tomatoes, chopped and 13 more..
Crown Roast of Pork with Savory Fruit Stuffing

Pork loin crown roast (about 8-9 lb, 14 ribs) and 24 more..
Quick Indian Pickles

Vegetable oil, Brown mustard seeds, Black peppercorns and 13 more..
Raspberry Cottage Cheese

Apple, diced, Fresh raspberry, Low fat cottage cheese and 3 more..

Recipe Tags

Weightwatchers Points

26.2

Points
28

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Total Fat

Also Try

Chiles En Nogada

Cream, Queso fresco, Sugar (or more to taste) and 16 more..
Chiles en Nogada (Stuffed Poblano Chile Peppers)

Whole chicken , cut into pieces, Onion, halved and 21 more..
Chiles Rellenos
Chile Ancho Guacamole

Dried ancho chiles, Organic yellow onion minced and 6 more..
Chile De Arbol Chicken

Boneless skinless chicken breasts and 3 more..
Chile Relleno Casserole
Chile Cornbread Stuffing

Cornbread, cut in 1/2-inch cubes and 10 more..
Chile Poblano Cream Soup

Butter, Onion, sliced, Poblano peppers, Chicken stock and 4 more..
Chile Sin Relleno Pinwheels

Homemade) refried beans and 7 more..
Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

Salsa, Tomatoes, Unpeeled medium white onion and 12 more..