CHILES EN NOGADA

CHILES EN NOGADA

FIVE SERVINGS:

  • 10 POBLANO PEPPERS
  • 2 TBSP OF SALT
  • 1 TBSP OF WHITE VINEGAR
  • WATER (A GLASS)
  • 3 POMEGRANATES (ONLY THE SEEDS)
  • A FEW SPRIGS OF FRESH PARSLEY TO GARNISH

 

NOGADA (WALNUT SAUCE):

  • 1 CUP OF SPLIT WALNUTS
  • 1 CUP OF PUMPKIN SEEDS
  • 1 ½ CUPS OF MILK
  • 1 CUP OF SOUR CREAM
  • 0.41 LBS OF FRESH MEXICAN CHEESE
  • 2 OR 3 TBSP OF PURE SUGAR
  • 1 PINCH OF SALT

 

STUFFING:

  • 1.10 LBS OF GROUND PORK LOIN
  • 4 CUPS OF WATER
  • ¼ WHITE ONION, UNCHOPPED
  • 5 CLOVES OF GARLIC, 3 WHOLE AND 2 MINCED
  • 1 TBSP OF SALT
  • 1 PINCH OF BLACK PEPPER
  • ⅓ CUP OF VEGETABLE OIL
  • ¾ CUP OF CHOPPED WHITE ONION
  • 2 CUPS OF GoodFarms™ ROMA TOMATOES CUT INTO QUARTERS
  • 4 TBSP OF FRESH PARSLEY FINELY CHOPPED
  • 1 APPLE, PEELED AND CHOPPED (ALMOST A CUP)
  • ⅓ CUP OF RAISINS
  • ⅓ CUP OF ALMONDS, PEELED AND CHOPPED

 

MAKING THE NOGADA:

1. BOIL WATER AND THEN PUT THE WATER IN A BOWL. PUT THE WALNUTS IN THE BOWL AND LET THEM SIT FOR AROUND 12 HOURS. AFTERWARD, DRAIN THE WATER AND TAKE OFF THE SKIN OF THE WALNUTS.

 

2. IN A FOOD PROCESSOR, MIX THE WALNUTS WITH THE PUMPKIN SEEDS, THE SOUR CREAM, 1 ½ CUP (12.68 OZ) OF MILK, THE FRESH MEXICAN CHEESE, THE SUGAR AND THE PINCH OF SALT.

 

PREPARING THE STUFFING:

1. MIX THE ¼ OF UNCHOPPED WHITE ONION, THE TWO CUPS OF ROMA TOMATOES AND THE 3 WHOLE CLOVES OF GARLIC IN A BLENDER.

 

2. PUT THE VEGETABLE OIL IN A BIG POT AND PLACE IT ON A STOVE. SWITCH TO A LOW HEAT SETTING, THEN ADD AND SAUTEE THE ¾ CUP OF CHOPPED WHITE ONION. NEXT, ADD THE GROUND PORK LOIN AND STIR, THEN ADD THE BLACK PEPPER, THE MINCED GARLIC AND THE SALT AND CONTINUE STIRRING FOR 5 MINUTES.

 

3. ADD THE SAUCE FROM STEP ONE, THE WATER, THE PARSLEY, THE APPLE, THE RAISINS AND THE ALMONDS, SWITCH TO A MEDIUM HEAT SETTING AND STIR FOR 4 MINUTES.

 

4. TASTE THE FLAVOR TO CHECK THE SALT LEVEL, SWITCH TO A LOW HEAT SETTING AND LET IT COOK WITH NO COVER FOR 7 TO 10 MINUTES OR UNTIL THE FRUIT IS COOKED AND THE MEAT IS ONLY MODERATELY JUICY.

 

PREPARING THE BELL PEPPERS:

1.  USING A NAPKIN, SPREAD VEGETABLE OIL OVER THE BELL PEPPERS AND BURN THEIR OUTER LAYER WITH A MEDIUM-HIGH SETTING FLAME OF A STOVE. USING TONGS, ROTATE THE BELL PEPPERS TO ENSURE THEY ARE BURNT EVENLY.

 

2.  PUT THE BELL PEPPERS IN A PLASTIC BAG FOR 10 MINUTES.

 

3.  PEEL AND REMOVE THE BLACKENED OUTER LAYER.

 

4.  CUT A VERTICAL SLIT ON ONE SIDE OF THE PEPPER AND USE IT TO REMOVE THE SEEDS.

 

5.  PUT THE PEPPERS IN WATER WITH 1 TBS OF VINEGAR AND THE TWO TBS OF SALT FOR 20 TO 60 MINUTES.

 

6.  TAKE THE PEPPERS OUT OF THE WATER.

 

7. FILL THE BELL PEPPERS WITH THE STUFFING.

 

8. DROP ENOUGH NOGADA OVER EACH BELL PEPPER TO COVER IT.

 

9. GARNISH WITH SEEDS OF POMEGRANATE AND A FEW SPRIGS OF FRESH PARSLEY.

 

Suggested cookware:

  • Bowls (several)
  • Cutting Board
  • Knife
  • Cooking Pot
  • Cooking Spoon
  • Mixer or Blender
  • Plastic Bag

 

 

Recipes:
By product

Tomatoes
Berries

By course

Appetizers
Salsas & dips
Breakfast
Main course
Sides
Desserts
Salads & dressings
Soups
Snacks
Beverages

By cuisine

Chinese
Indian
Italian 
Mexican 
Middle Eastern
USA