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
1hr
COOK TIME
584
CALORIES
18
INGREDIENTS
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
1hr
COOK TIME
584
CALORIES
18
INGREDIENTS
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
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Substitutions available
- small pear, seeded and chopped
-
1/4
cup
pine nuts, toasted and chopped
![substitution]( "substitution")
Substitutions available
- slivered almonds, toasted and chopped
- 3 tablespoons chopped fresh parsley, divided
- 2 tablespoons raisins
- 1 teaspoon salt
- 1/4 teaspoon McCormick® Ground Cinnamon
- 1/8 teaspoon McCormick® Ground Cloves
- 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
- 1 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.
- 2 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.
- 3 Bake 30 minutes or until heated through.
- 4 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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