Yesterday was our chance to celebrate, just the two of us. Our third Christmas. That meant full hearts, full glasses and full bellies. Antipasti featured blue cheese and pear slices wrapped in prosciutto, steamed artichoke, thick tomato slices, pepato salami and Tuscan peasant bread After flutes of Cava clinked, we dug in to a citrus-pomegranate salad with vanilla syrup and speech-stealing chiles en nogada
Chiles en nogada is said to be a symbol of patriotic and national spirit for native Pueblans, the colors representing the Mexican flag — green, white and red. For us it said Christmas.
This festive entrée is similar to chiles rellenos Both consist of picadillo — a mixture of meat, fruit, spices and nuts — stuffed into roasted poblano peppers. Instead of the sweet-spicy tomato broth served underneath chiles rellenos, chiles en nogada is covered with a creamy walnut sauce (nogal = walnut), pomegranate arils and chopped cilantro strewn over top. Some chiles en nogada recipes call for batter-frying, like chiles rellenos; however, this recipe did not.
Chiles en nogada is called “platillo poblano por excelencia” — a poblano dish par excellence. After the first bites, we believed it. We couldn’t stop talking about the peppers, the picadillo, the sauce and how perfectly they combined and meshed together to form one unique, phenomenal dish. Hands down one of the best things we’ve eaten this year.
The recipe is as complicated as it looks, but you cannot miss this. Another Christmas mold-breaker
Chiles en nogada — Stuffed Poblano Peppers in Walnut Sauce [serves 4]
For the Chiles:
4 medium-sized poblano chiles
2 t vegetable oil
1/2 lb ground pork (we used ground turkey — a mix of breast and thigh)
1/4 medium yellow onion, diced
2 cloves garlic, minced
1/2 t ground cinnamon
1/4 t dried oregano
1/4 t dried thyme
1/4 t ground allspice
1 Roma or vine-ripened tomato, chopped (or 1/4 c canned crushed tomatoes, drained)
1 medium-sized green apple, peeled, cored and chopped (Gala works fine)
1/4 c raisins, chopped
1/4 c dried apricots, chopped
1/4 c pecans, chopped
Salt and freshly cracked black pepper, to taste
+ + + +
For the Walnut Sauce:
1/2 c walnuts, toasted and skins rubbed off
1/2 c low fat sour cream
4 oz fat free cream cheese, room temperature
1/4 t cinnamon
1/4 t salt
1/4 c milk, plus more if desired
+ + + +
For Serving:
Arils from 1 ripe pomegranate
Chopped cilantro leaves
Roast the poblano peppers under the broiler or on the grill until blackened, about 5 minutes per side. Place poblanos in a bowl and cover tightly with plastic wrap; let steam 20 minutes.
While the poblanos are steaming, in a large skillet on medium, heat the oil and then add the ground pork (or turkey). Cook until lightly browned, about 5 minutes. Add the onions; cook until are translucent, about 2-3 minutes. Stir in the garlic, cinnamon, oregano, thyme and allspice. Add the tomato, apple, raisins, dried apricots and pecans. Salt to taste. Cook 15 minutes, stirring occasionally. Taste and adjust seasonings as necessary.
Remove the poblanos from the bowl and rub/peel off the skin, careful not to tear the pepper. Cut a lengthwise slit into each, from top to tip, and remove the seeds and pith with your hands or a grapefruit spoon. Stuff each poblano with one fourth of the filling.
To make the sauce, place the walnuts in a blender along with the sour cream, cream cheese and milk; puree until a smooth, slightly thick sauce forms. Add the cinnamon and salt to taste. If you prefer a thinner sauce, add more milk.
To serve, place a stuffed poblano on each plate and pour over some of the walnut sauce. Sprinkle with pomegranate arils and cilantro for garnish. Serve at room temperature.
Adapted from Homesick Texan
Please someone make these for me!!! I’m kinda overwhelmed with Christmas cooking and planning right now, but this is calling my name!!!
Looks fabulous! We will have to add this to our expanding repertoire of stuffed poblano recipes. Can’t wait to have you & Dan home for the holidays!
Well, that’s just about one of the best pictures I’ve ever seen. To me it says ‘Ha! I’ve already been eaten! So take that!’ For some reason I imagine good food to have a snarky personality.
LOL, That’s exactly what my friends said when I made chiles en nogada for them, that they look very Christmasy. They are one of my favorite Mexican dishes :)
wow, this dish looks amazingly tasty + it’s a nice plus that it’s so pretty, too. putting it on my to-make list!
i love that you make time to celebrate just the two of you – we do the same thing. every year, we have a celebratory holiday dinner out during the week before christmas, + on christmas morning, we do a champagne brunch for just the two of us. it’s amazing that the holiday season is filled with so many family + friends, but it’s nice to make time to connect one-on-one, too.
mmmmm, saucy!! looks tasty. :) see you soon!
This sounds ridiculously good!
This looks and sounds so gosh darn good!!!! I love how beautiful it is! Merry Christmas to you and your lovely! xoxo
Happy Third Holiday Season! I cannot think of a more beautiful and tasty meal with which to celebrate!
These look so festive! Hope you had a great celebration! :-)
A pre-celebration is such a great idea! The chiles and that sauce look fantastic.
I like your exotic twist and idea for Christmas dishes. The colours indeed are really Christmas-y. And pomegranate with its vibrant colour makes everything so special !
Happy Holidays to you and your fiancé !
That is one lovely looking dish! It looks so festive for Christmas. How did the peanut brittle with beer work out, kind of interested?
Thanks for the wonderful comments everyone — a Christmas present in itself. I’m glad to have connected with many of you this year.
@Suzanne: The peanut brittle worked well. It took a while for the peanuts to absorb all the liquid, but once that happened and they were in the oven, it was just like the regular kind. Tastes great, too. Here is the link: http://tinyurl.com/2v8omn9.
Merry Christmas and Happy New Year!
is T teaspoon or tablespoon??