Recipe for authentic chiles en nogada, a festive dish in the colours of the Mexican flag. It’s an old family recipe from Mexico in the 1950s. In this dish, the Mexicans have managed to combine the spicy flavour of chillies with the sweet notes of some other ingredients. The dish is widely served especially on Mexico’s Independence Day, in mid-September.

Ingredients:

Rule for 6 servings: 6 pcs large poblano chiles (larger green chili peppers) For the meat filling: 300 g of pork 300 g of beef/td>150-200 g of candied fruit 3-4 pcs (plum) roma tomatoes 1 pk medium sized potato 1 pc medium sized carrot 1 pc medium sized white onion 1 pc of butternut squash 1/2 cup of snow peas 1/2 cup of almonds 1/2 bag of raisins 1 tablespoon brown sugar 1/2 teaspoon ground cinnamon1 tsp salt + to taste For nogada sauce: 1+1/4 cup cream 1/2 cups walnuts 1/2 teaspoon cinnamon 1 tablespoon brown sugar Other: 1 bunch of fresh parsley 2 bunch small pomegranates

Procedure:

Cut the beef and pork into thicker slices, place these in a pot, cover with water so that all the meat is completely submerged, lightly salt, bring the water to a boil, boil for about 20 minutes, then remove the meat, let it cool, save the broth for later use

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Prepare the base for the sauce; put the tomatoes cut in half in a blender, add 1/2 glass of broth from the meat, blend until smooth

Saute the onion in 3 tablespoons of oil, about 2 minutes, then add the potatoes, stir, saute for 5 minutes, then add the chopped meat and stir, add the pureed tomatoes, then the carrots, zucchini and raisins and cook everything for 5 minutes, at this stage also add the peas, candied fruit and almonds, stir thoroughly, cook for a further 15 minutes until all the Vegetable Recipes are completely soft and the liquid is slightly reduced (if the mixture is, on the other hand, without liquid, just adjust it slightly with the meat stock)

Prepare the chilli peppers; roast the peppers on an open fire on all sides, they will blacken and have large blisters. If you don’t have a direct fire, or don’t cook on gas, you can put the peppers under the grill in the oven, put the peppers in a bag, close and let them steam, leave them in the bag for 10 minutes, then take them out and carefully remove the skin from the peppers, remove the pips, but so that the peppers remain whole and almost intact

Prepare the nogada (sauce); pour the cream into the blender container, add the walnuts and cinnamon, blend until smooth

Cut pomegranate seeds in half, scoop out seeds

chop parsley leaves finely, keep a few sprigs for garnish

Stuff each poblano chile, i.e. prepared, steamed and skinless chilli pepper with the meat mixture up to the edge, place them on plates, pour the nogada pepper sauce over them, sprinkle the surface with pomegranate seeds and chopped parsley, garnish with sprigs of parsley and serve.

Recommendation:

You can lighten up the whole recipe by using an already prepared ground beef and pork mixture. Larger classic green peppers can be used instead of the large green poblano chiles, but they don’t burn, which can be made up for with chili seasoning. 🙂