Chiles en Nogada is a very special dish in Mexican cuisine. Its history begins in 1821. On that date, Agustín de Iturbide was the independence leader of Mexico. Nuns in Puebla city prepared this meal to celebrate his visit.
The meal represents the Mexican flag: green (pepper), white (walnut sauce), and red (pomegranate). Thus, Chiles en Nogada is not just a meal, but also a symbol. It is cooked during important celebrations, especially on Independence Day.
Ingredients
For the green pepper:
- 6 big green poblano peppers
- 500 grams mince
- 2 tomatoes (grated)
- 1 small onion (thinly sliced)
- 2 cloves garlic (smashed)
- 1 small green apple (cubed)
- 1 small banana (cubed)
- 100 grams raisins
- 100 grams almonds
- Cinnamon
- Salt and black pepper
For the Nogada Sauce:
- 250 grams walnut
- 250 ml milk
- 100 grams white cheese
For Decoretion:
- Parsley leaves
- Pomegranate seeds
To Make
Step 1: Prepare the peppers
Roast the peppers in the oven or on the stove. Peel the skin and carefully clean the inside.
Step 2: Make the stuffing
Pour oil into a saucepan and roast the onion and garlic until they change color. Add the mince and cook well. Then add the tomato, apple, banana, almonds, and raisins. Stir them well. Don’t forget to add cinnamon, salt, and black pepper. Let it cool.
Step 3: Make the Nogada sauce
Blend the walnut, milk, cheese, sugar, and cinnamon until you get a smooth consistency. If it is too thick, you can add more milk.
Step 4: Fill the peppers
Fill the roasted peppers carefully with your prepared stuffing.
Step 5: Presentation
Put the filled peppers on a plate, then pour the walnut sauce on top. Finally, decorate with pomegranate seeds and parsley leaves.
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