Roasted poblano chiles stuffed with a savory-sweet filling of ground meat, fruit and nuts is a classic Mexican dish for the holidays. It is also a favorite for national independence celebrations because the top is garnished with a white walnut sauce (nogada), red pomegranate... Roasted poblano chiles stuffed with a savory-sweet filling of ground meat, fruit and nuts is a classic Mexican dish for the holidays. It is also a favorite for national independence celebrations because the top is garnished with a white walnut sauce (nogada), red pomegranate seeds and green parsley, the colors of the Mexican flag. Read More Read Less
Ingredients 6 Servings
- 6 large poblano chilies
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 1 small onion, chopped
- 1 1/2 teaspoons McCormick® Garlic Powder
- 2 plum tomatoes, peeled, seeded and chopped
apple, seeded and chopped
- small pear, seeded and chopped
pine nuts, toasted and chopped
- slivered almonds, toasted and chopped
- 3 tablespoons chopped fresh parsley, divided
- 2 tablespoons El Guapo® Whole Raisins (Pasas Enteras)
- 1 teaspoon salt
El Guapo® Ground Cinnamon (Canela Molida)
- McCormick® Ground Cinnamon (canela molida)
El Guapo® Ground Cloves (Clavo Molido)
- McCormick® Ground Cloves (clavos molidos)
- 1 cup walnut halves, skin removed
- 3/4 cup Mexican crema
- 1/2 cup crumbled queso fresco
- 1/4 cup milk
- Seeds from 1 pomegranate
- 1 Roast poblanos until charred and blistered on all sides (see Tips below). Place hot charred chiles in large heat-safe bowl. Cover with plastic wrap. Let stand 5 minutes. Remove plastic wrap and peel off charred skin. Cut a slit down middle of chilies, leaving stem intact. Carefully remove seeds and ribs and discard. Place prepared chiles on large foil-lined baking pan sprayed with no stick cooking spray. Set aside.
- 2 Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes. Cool slightly. Spoon meat mixture into prepared chiles, dividing so peppers are evenly stuffed.
- 3 Bake 30 minutes or until heated through.
Meanwhile for the nogada sauce, place walnuts, crema, queso fresco and milk in blender container; cover. Blend on high speed until smooth. Warm sauce before serving. Serve each stuffed poblano topped with 1/4 cup nogada sauce. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.
How to Roast Poblanos:
• To roast on gas stovetop, use tongs to hold chilies over medium flame. Char on all sides, turning frequently.
• To roast on a gas grill, place chilies direction on grill grate over medium-high heat. Char on all sides, turning frequently.
• To roast in the oven, place oven rack in highest position, allowing enough room that chilies do not touch heating elements. Preheat broiler on high. Place chilies on baking sheet in single layer. Broil about 2 to 3 minutes per side, turning frequently until charred on all sides.
NUTRITION INFORMATION(per Serving)
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