Chiles en Nogada
Roasted poblano chiles filled with a sweet-spiced meat and fruit picadillo, finished with a creamy walnut sauce and bright pomegranate seeds. The contrast of savory, fruity, and tangy makes each bite layered and celebratory.
6 poblano chili, large, stemmed
3 tbsp olive oil
1 lb ground pork
½ lb ground beef
1 yellow onion, finely chopped
3 clove garlic, minced
2 tomato, peeled and finely chopped
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 ripe peach, peeled and diced
1 cup raisin
¼ cup almond, toasted, chopped
2 tbsp candied citron or orange peel, finely chopped
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp allspice
1 tsp kosher salt
½ tsp black pepper
2 tbsp brown sugar
2 tbsp dry sherry or brandy
2 cup walnut, shelled, toasted
½ cup milk, whole milk or low-fat
½ cup heavy cream
2 oz cream cheese, softened
1 tbsp granulated sugar
¼ tsp white pepper
1 bunch fresh parsley, leaves picked and roughly chopped
1 cup pomegranate seeds
½ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Molletes
Toasty split rolls piled with creamy refried beans and melted cheese, finished with bright pico and jalapeño for contrast. Simple, satisfying, and perfect for breakfast or a relaxed snack.
Pork Pibil Tacos
Aromatic, slow-roasted pork marinated in achiote and citrus, shredded and brightened with pickled onions for tacos that balance deep, earthy spice with zingy freshness. Ideal for a weekend cook—long braise, simple assembly, and utterly craveable results.
Queso Fundido
A bubbling skillet of molten cheese studded with spicy chorizo and roasted peppers, perfect for scooping with warm tortillas. Rustic, shareable, and built on simple steps that yield a dramatic, crowd-pleasing finish.