Chiles en nogada is traditionally from Puebla and served on Independence Day! The name comes from the Spanish word for walnut tree ; nogal. Although Independence Day for Mexico has passed, the colours represent Mexico and they are also the colours of Christmas and of course it is the season of pomegranates!
- ¾ cup goat cheese
- ½ cup walnuts
- 1 cup white bread, diced.
- 1 ¾ cups milk
- ½ teaspoon salt
- 1.5 tablespoon olive oil
- 3 garlic cloves, diced
- 1 tomatoes, diced
- 5 stems fresh cilantro, minced.
- 500g ground beef
- Salt and pepper to taste
- 1 cup potatoes – pre boiled and diced.
- 2 tablespoons of dried black currants
- 3 tablespoons of almonds
- 1 cup pomegranate seeds
- 2 tablespoons of parsley leaves
- Add poblano peppers in pre-heating pan, until blackened and blistered on both sides ( approximate 5 minutes).
- Remove and place in a plastic bag for about 5 minutes till the skin is soft enough to be easily removed.
- Remove poblano peppers from the bags and peel and scrape off the blackened skin.
- Slice the top stem of the pepper and clean out the seeds without tearing the flesh.
Nogada (Walnut sauce):
- Mix all the walnut sauce ingredients in a blender until in a puree form. This can be refrigerated until ready to serve.
- Heat olive oil over medium heat. Add onion and garlic, cooking for 2 minutes. Add tomato, cilantro and cook for another 2minutes. Add meat and cook through (Approximately 10 minutes). Add salt and pepper to taste followed by potatoes for another 2minutes. Once combined, stir in black currants and almonds. Remove from the heat and stuff mixture into poblano peppers through the slit. Transfer peppers to serve.
- To serve, cover in walnut sauce and pomegranate seeds
- Garnish with a walnut and parsley.
Tip: Serve with a side of rice.