Chiles En Nogada

Chiles En Nogada

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chiles En Nogada"

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I've made these with chicken as well. This is our traditional "girlfriends' Christmas party" dinner!


Ingredients

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1 For Pork
1.5 pounds boneless pork shoulder; cut into 1 1/2-inch pieces
1 teaspoon Salt
1 slice (1/2-inch-thick)
2 cloves garlic; peeled
1 sprig fresh thyme
1 For Filling
1 cup white onion; finely chopped
1 tablespoon garlic; (about 3 large cloves), finely chopped
2 tablespoons olive oil
2 tablespoons lard or vegetable oil
2 cans whole tomatoes; cored and coarsely chopped with juice
1 sprig fresh thyme
2 leaves or 1 California
1 stick (preferably Mexican); (4-inch)
0.25 teaspoon ground allspice
0.125 teaspoon ground cloves
1 pinch nutmeg; freshly grated
1 tablespoon cider vinegar; or to taste
1.5 teaspoons sugar; or to taste
0.75 teaspoon salt; or to taste
1 small peach
0.3333 cup dried apricots; coarsely chopped
0.25 cup raisins
0.25 cup pine nuts
0.3333 cup green apple; peeled, diced, (1/3 inch)
0.5 cup very ripe (black) plantain; peeled, diced (1/3 inch)
1 For sauce
1.5 cups walnut halves; (5 oz)
0.75 cup slivered almonds; (2 1/2 oz), plus additional if necessary to thicken sauce
1.5 cups whole milk; plus additional if necessary to thin sauce
6 ounces queso fresco or very mild soft goat cheese; crumbled (1 1/2 cups)
1 tablespoon sugar; or to taste
0.25 teaspoon salt; or to taste
1 For chiles
8 large fresh poblano chiles; (2 lb total), roasted and peeled
0.5 cup fresh pomegranate seeds; (from 1 pomegranate)

Original recipe makes 8

Servings  

Preparation

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:

Pur?e 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 pur?. 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 350F.

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.

Notes

Cooks' notes: Pork can be cooked 1 day ahead. Cool in broth, uncovered, then chill in broth, covered. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving. Chiles can be roasted 1 day ahead. Chill, covered, then pat dry before filling.

Credits

Added on Award Medal

Beautiful and delicious for the Christmas Season! photo by goodcooka goodcooka

Calories Per Serving: 637 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cooks' notes: Pork can be cooked 1 day ahead. Cool in broth, uncovered, then chill in broth, covered. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving. Chiles can be roasted 1 day ahead. Chill, covered, then pat dry before filling. [I posted this recipe.]
morganwood 4 years ago
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