12poblano peppersroasted and peeled (link to the process in notes)
For the filling
2garlic cloves chopped
1green applepeeled, cored and chopped
1peachpeeled, seeded and chopped
1/2cupalmondschopped (approx 2.5 oz or 70 gr)
1/2cuppecanschopped (approx 1.8 oz or 50 gr)
3/4cupraisinsapprox 3.5 oz or 100 gr
For the Walnut Sauce
1cupwalnuts*approx 3.5 oz or 100 gr
A pinch ground cinnamon
*The traditional recipe calls for walnutshowever, you can use pecans instead. I've made them with both and they are equally delicious.
For the Garnish
Big glass bowl
Take one poblano pepper and make a cut from the stem down. Carefully open it and remove the seeds. Repeat with the other 11 chiles.
Pepper seeds contain the heat of the chile, I would recommend using kitchen gloves to remove them, or, as we do in our family, cover your hands with oil, seed the peppers and wash them right after.
Bring the 3 cups of water and 1 tablespoon of salt to a boil. Place the poblano peppers in a big glass bowl. Pour in the hot, salty water and vinegar. Let them sit in the water for 2 or 3 minutes, no more.
Drain immediately and reserve them. This process will help to reduce the spiciness and remove more seeds.
Make the filling
Cook the bacon in a large saucepan over high heat. When the bacon is crunchy, add the onion and garlic. Lower heat to medium and cook until onion and garlic are soft (approx 2 minutes).
Brown the beef with the onion mixture for 5 minutes. Add salt and bay leaves.
Incorporate the ham, almonds, pecans, raisins, apple, and peach. Mix well.
Cover, lower temperature to medium heat and let the meat cook until all the flavors are mixed, 20-30 minutes approx. depending on your range and your pan. Stir once in a while.
Make the Walnut Sauce
In a blender or food processor, add cream, walnuts, salt and cinnamon. Mix until all ingredients are well blended. If necessary add some water (1/8 cup of water at a time).
The sauce has to be liquid enough so you can cover the chile easily, yet thick enough so you cannot see the green skin of the chile under it.
With a paper towel pat the chiles dry, fill them with 4 tablespoons of the meat mixture each, and cover with the walnut sauce.
Garnish with the pomegranate and parsley.
Stuffed Poblano Peppers in Walnut Sauce
Amount Per Serving
Calories 391Calories from Fat 243
% Daily Value*
Saturated Fat 7g44%
Vitamin A 531IU11%
Vitamin C 104mg126%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: how to make chiles en nogada, recipes with poblano peppers
*The traditional recipe calls for walnuts, however, you can use pecans instead. I've made them with both and they are equally delicious.If you wish to save time, you can make the filling the day before. Put it in the fridge overnight. You just need to warm it up before you fill the chiles.Learn how to roast and peel poblano peppers here.