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A one-dish meal inspired by traditional foods of Mexico. A pork-based filling with sautéed fruit and crunchy almonds is stuffed into a pepper and drizzled with a delicious walnut sauce.

Chiles en Nogada

chiles_en_nogada
  • Prep Time: Less than 60 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Intermediate
  • Course: Entrée, Side Dish
  • Serving Size: Makes: 12 servings
Ingredient Description:
For the chiles:
12 Anaheim chiles
2 Tbsp. butter
1 onion, chopped
2 cloves garlic, minced
1 lb. ground pork or shredded, cooked pork roast
1 c. tomato purée
1/2 tsp. ground cinnamon
3/8 c. raisins
3/8 c. blanched almonds
1/2 tsp. sugar
salt and freshly ground pepper
2 peaches, diced
2 pears, diced
4 egg whites
4 egg yolks
all-purpose flour
1 c. vegetable oil


For the walnut sauce:
3/8 c. blanched almonds
4 oz. goat cheese
2 c. milk
sugar

  1. Preheat oven to broil.  Place chiles on a baking sheet and roast chiles under broiler, turning with tongs until skin is blistered.  Seal in plastic bag for 30 minutes.  Skin chiles.  Slit them lengthwise to remove veins and seeds.  Set aside.
  2. Heat a 12-in sauté pan over medium heat and melt butter.  Add onions and garlic and sauté for 3 - 4 minutes.  Add ground pork and cook until no longer pink.
  3. Add tomato purée, cinnamon, raisins, almonds, sugar, salt and pepper.  Stir in peaches and pears and simmer until thick.  Stuff prepared chiles with filling and chill for 1 hour.
  4. In the bowl of a mixer, beat egg whites until stiff.  In a separate bowl, beat egg yolks and fold into whites.
  5. Dip stuffed chiles in flour and then in beaten eggs.
  6. In another 12-in. sauté pan, heat vegetable oil over medium-high heat.  When a drop of water added to oil sizzles, start frying chiles until golden brown.
  7. Serve hot with cold Walnut Sauce.
    8. Walnut Sauce
  8. In a food processor, grind together walnuts and almonds; mix with cheese.  Add enough milk to make a thick sauce; add sugar to taste.  Cover and chill until ready to use.