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Chiles en Nogada
main dishes

Chiles en Nogada

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Roasted poblano chilies 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.
  • 30m

    prep time

  • 1h

    Cook Time

  • 584

    Calories

  • 18

    Ingredients

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Ingredients

6

Servings

  • 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
  • 1 small apple, seeded and chopped Substitutions available
    • small pear, seeded and chopped
  • 1/4 cup pine nuts, toasted and chopped Substitutions available
    • slivered almonds, toasted and chopped
  • 3 tablespoons chopped fresh parsley, divided
  • 2 tablespoons raisins
  • 1 teaspoon salt
  • 1/4 teaspoon McCormick® Cinnamon, Ground
  • 1/8 teaspoon McCormick® Cloves, Ground
  • 6 poblano chilies, roasted
  • 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

Instructions

  • 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.

  • Divide meat mixture among chilies. Gently distribute the filling so chilies are evenly stuffed. Place on baking pan lightly sprayed with no stick cooking spray.

  • 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 chile topped with 1/4 cup nogada sauce. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.

Nutrition information (per Serving)

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