Dinner · 90 min · mexican

Chiles en Nogada

This is the kind of Mexican dinner you’ll make on repeat — poblano chiles and ground pork, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 6 Poblano chiles
• 1 lb Ground pork
• 1 Apple
• 1 Pear
• 1 Peach
• 1/2 Plantain
• 1.5 cups Walnuts
• 1 cup Queso fresco
• 1/2 cup Crema
• 1 cup Pomegranate seeds
• 1/2 White onion
• 1/2 cup Milk

Steps

1. Char the poblanos, steam, peel, and slit them open — keep them whole and beautiful. These are the green of the flag.
2. Cook the pork with diced onion, then add the diced fruits and plantain and cook until tender and fragrant. Cool the picadillo.
3. Soak the walnuts in milk 2 hours, then blend with the queso fresco and crema into a thick white nogada sauce. This is the white of the flag.
4. Stuff each chile with picadillo and arrange on a platter.
5. Nap generously with the walnut sauce.
6. Shower with pomegranate seeds — the red of the flag. Serve at room temperature, never hot, in August and September when walnuts are new.

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