Chiles En Nogada (Poblanos In Walnut Sauce) Recipe
Servings: 8
Ingredients
- 10 x Chiles poblanos, peeled and Deveined*
- 1/2 kg Pork grounded
- 1/2 kg Beef grounded
- 1 med Onion
- 1 c. Red tomatoe pure
- 2 x Garlic cloves Salt and pepper
- 1/2 c. Acitron minced**
- 1/2 c. Raisins
- 1/2 c. Almonds minced
- 1/2 c. Pine nuts
- 1 c. Fresh fruits: apple, pear, Apricots in little cubes
- 2 c. Walnuts peeled, without the Papper peel, whites.
- 1 1/2 c. Cream (the best cream)
- 1/4 piece cream cheese, just for To add in flavor and consistenc
- 1/2 x To 3/4 c. of lowfat milk Sugar Cinamon pwdr Salt Red pomegranate Parsley leaves
Directions
- *The size have to be large, if you can't get large chiles you can use littles, but need to buy more, is difficult to make the exactly amount of chiles and stuffing.
- **acitron: a citron dry and made into sweetmeat; candied lemon. This is what my dictionary says, if you can't get it don't worried, make the recipe with the other ingredients.
- ***The walnuts need to be peeled before, you can let them in some water on the refrigerator.
- Prepare the stuffing: In a sauce pan put vegetable oil, in the blender make a pure with onion and garlic, add in to the vegetable oil when it is warm, let the onion fry till be brown (not black). Add in the meats, let cook till the meats loose all the water and looks a little brown, add in the red tomatoe puree, add in salt and pepper and let it boil, add in the fruits minced and let cook till will be dry. Let cold.
- Sauce: Mix all in the blender till be soft and have a sauce consistency, try and season with salt and cinamon, this sauce will be cool over the stuffing chiles.
- Serve:Fill all the chiles with the meat, there are two ways for to serve:
- 1.- Mix 4 Large eggs whites till be hard, add in the yolks and mix, cover the chiles with this mix and put them to fry in some vegetable oil. let cold and cover with the white sauce, adorn with the pomegranate and some little parsley leaves.
- 2.-Without using the Large eggs and oil, I prefer in this way, just after fill them put over the white sauce and adorn with the pomegranate just a few seeds for to add in red color to the dish, because this dish have the mexican flag colors: green, white and red, and also adorn with some little parsley leaves. Patricia Wriedt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 8 servings | |
| Calories 631 | |
| Calories from Fat 430 | 68% |
| Total Fat 49.0g | 61% |
| Saturated Fat 16.37g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 230mg | 10% |
| Potassium 742mg | 21% |
| Total Carbs 22.89g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 13.53g | 9% |
| Protein 27.22g | 44% |
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