Mexican Stuffed Chillies in Walnut Sauce
Poblano chillies or capsicums stuffed with a flavourful pork mixture and served with walnut sauce. Watch this recipe being made in the Allrecipes Video.
Ingredients
Makes: 8 stuffed chillies
- 8 poblano chillies (or green capsicums)
- Filling
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 750g pork mince
- 350g peeled, seeded and chopped tomatoes
- 1 small bunch fresh parsley, chopped
- 2 tablespoons chopped blanched almonds
- 2 tablespoons raisins
- 2 tablespoons glace peel
- 2 tablespoons pine nuts
- 4 cloves, ground
- salt and pepper, to taste
- 1 apple, chopped
- 1 peach, chopped
- 1 plaintain or banana, chopped
- Sauce
- 450ml milk
- 150g soft goat's cheese
- 300g walnuts
- 1 tablespoon sugar
- 1 (2.5cm) piece cinnamon stick
- Garnish
- 250g pomegranate seeds
- 1 handful chopped parsley
Directions
Preparation:1hour ›
Cook:20min ›
Ready in:1hour20min
- Roast the poblano chillies over an open flame until the skin is black and charred on all sides (you can do this on the BBQ or on a gas hob).
- Place the hot chillies in a plastic bag, or in a large bowl covered with cling film. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut an incision in each chilli lengthways and remove the seeds.
- In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Add the pork mince and cook for about 7 minutes, breaking it up with a spoon. Add all of the remaining filling ingredients, mix well and simmer till meat is cooked through.
- Meanwhile, in a blender, combine the milk, goat's cheese, walnuts, sugar and cinnamon. Blend till smooth and creamy.
- To serve, fill each chilli with the pork stuffing mixture. Place on a serving plate and drizzle with the walnut sauce. Sprinkle over the pomegranate seeds and parsley, and enjoy!
Watch a video of it being made…
Chiles en Nogada
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Reviews and Ratings
Global Ratings:
(12)
Reviews in English (2)
thanks for coming back to me - before I post the recipe and link to you -- could you please confirm the copyright of this photo used is yours, also did you want me to add your username or your real name? Many thanks - 07 Aug 2012 (Review from Allrecipes UK & Ireland)
This is a great dish! I'm Mexican and made it to celebrate Mexico's Independence Day on September 16th. I use orange peel instead of cactus and add one once of sherry wine to the sauce. - 17 Sep 2015 (Review from Allrecipes UK & Ireland)
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