Chiles en Nogada (Stuffed Peppers with Walnut Sauce)
Warning: This salty-sweet recipe is dangerously addictive. Symbolizing the country’s independence from Spain in 1821, this dish stands out with the colours of the Mexican flag: a bright green pepper stuffed with a mix of ground pork, spices and fruits (including banana!), drizzled with a rich sour cream and walnut sauce and topped with juicy […]
Ingredients
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) lean ground pork or turkey
- 1 apple, peeled and diced
- 1 banana, diced
- 2 tomatoes, diced
- ¼ cup (45 g) toasted almonds, chopped
- ¼ cup (35 g) raisins
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground black pepper
- 6 poblano or cubanelle peppers (see note)
- 1 tbsp (15 ml) olive oil
- 1 cup (250 ml) sour cream
- ½ cup (50 g) walnuts
- 1 cup (115 g) crumbled queso fresco or feta cheese (see note)
- ¼ tsp sugar
- 1 pinch cinnamon
- ¾ cup (135 g) pomegranate seeds
- 1/3 cup (40 g) crumbled queso fresco or feta cheese
Instructions
- In a large non-stick skillet over high heat, soften the onion and garlic in the oil. Add the meat and cook until cooked through, breaking it up with a wooden spoon. Add the remaining ingredients. Simmer over medium heat until the stuffing mixture is thick. Season with salt. Let cool.
Warning: This salty-sweet recipe is dangerously addictive. Symbolizing the country’s independence from Spain in 1821, this dish stands out with the colours of the Mexican flag: a bright green pepper stuffed with a mix of ground pork, spices and fruits (including banana!), drizzled with a rich sour cream and walnut sauce and topped with juicy red pomegranate seeds. It remains a special-occasion staple to this day, especially in the fall, when walnuts are picked fresh; and though it may be a little elaborate to prepare, one bite of this staff favourite will convince you it was time well spent.