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Chiles en Nogada (Chilies in Walnut Sauce)
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Prep Time:
75 minutes
Cook Time:
90 minutes
Total Time:
645 minutes
Mexican stuffed poblano chilies in creamy walnut sauce topped with pomegranate seeds - a festive dish from Puebla with rich flavors.
Ingredients:
  • The Walnut Sauce:
  • 1 heaping cup of shelled walnut halves
  • Milk (about 2 cups)
  • 1/4 lb queso fresco (or farmer's cheese)
  • 1 1/2 cups thick sour cream (or creme fraiche)
  • 1 1/2 Tbsp sugar
  • 1/4 teaspoon of ground cinnamon
  • The Chiles:
  • 6 large poblano chiles (use only poblanos, not another type of chile, for this dish)
  • The Picadillo:
  • 1 1/4 pounds ground turkey thigh meat
  • Kosher salt
  • 4 Tbsp olive oil or canola oil
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 Tbsp butter
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • 1 cup of crushed, fire roasted tomatoes
  • 1/2 cup of golden raisins
  • 2 Tbsp blanched and slivered almonds, roughly chopped
  • 1 apple, peeled, cored, chopped
  • Garnish:
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh cilantro or parsley

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