Meat
Chiles en Nogada
Poblano chili stuffed with fruit picadillo, bathed in walnut sauce.
Gluten-free
Ingredients
- 6 poblano peppers, roasted and peeled
- 500 g ground pork and beef
- 1 onion
- 2 garlic cloves
- 2 tomatoes
- 1 apple
- 1 pear
- 1 peach
- 50 g raisins
- 50 g almonds
- 1 plantain
- 100 g peeled walnuts
- 150 g cream cheese
- 100 g heavy cream
- Pomegranate seeds and parsley for decorating
- Salt to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5. Sauté 5 min/120°C/speed 1 with a splash of oil.
- Add the chopped tomatoes and blend 5 sec/speed 5; cook 5 min/100°C/speed 1.
- Add the meat, diced fruit, raisins and almonds. Set 20 min/100°C/reverse/spoon speed. Season with salt and pepper and set the filling aside.
- Wash the mixing bowl well. Put the walnuts, cream cheese, cream and a pinch of salt; blend 40 sec/speed 8 into a smooth walnut sauce.
- Fill each poblano pepper with the warm filling.
- Cover them with the walnut sauce and decorate with pomegranate seeds and parsley.
Tips
- Soak the walnuts overnight and remove the skin for a very white sauce.
- Serve the chiles at room temperature, as is traditional.
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