Chiles en Nogada—A Must-Have for Hispanic Heritage Month!

Name: Chiles en Nogada—A Must-Have for Hispanic Heritage Month!
Ingredients: 8 poblano peppers; as needed Onion,; Black pepper, to taste; 10 1/2 oz ground pork (300 grams); 10 1/2 oz ground beef (300 grams); 1/3 cup pine nuts (50 grams); 2/3 cup almonds (100 grams); 2/3 cup walnuts (100 grams); 1/3 cup candied pineapple (50 grams); as needed Garlic,; Salt, to taste; 4 oz cream cheese (110 grams); 3/4 cup sour cream (200 ml); 2/3 cup walnuts (100 grams); 2 roasted garlic cloves; 2 pomegranates

tricia @cook_5624356

Chiles en Nogada—A Must-Have for Hispanic Heritage Month!

tricia @cook_5624356

Saved

Ingredients

8poblano peppers
as neededOnion,
Black pepper, to taste
10 1/2 ozground pork (300 grams)
10 1/2 ozground beef (300 grams)
1/3 cuppine nuts (50 grams)
2/3 cupalmonds (100 grams)
2/3 cupwalnuts (100 grams)
1/3 cupcandied pineapple (50 grams)
as neededGarlic,
Salt, to taste
4 ozcream cheese (110 grams)
3/4 cupsour cream (200 ml)
2/3 cupwalnuts (100 grams)
2roasted garlic cloves
2pomegranates

Saved

Steps

1

Roast and peel the poblano peppers, then clean them.
2

Cook the ground pork and beef in a skillet with their own juices and fat. Sauté with roasted onion and garlic that have been blended together.
3

Add toasted walnuts, pine nuts, and almonds (toasted on a griddle), along with dried cranberries and candied pineapple cut into small cubes. Let simmer for 5 minutes, then remove from heat.
4

In a blender, combine cream cheese, sour cream, walnuts, sugar, roasted garlic, and walnuts toasted on a griddle. Blend until smooth. Fill the peppers with the meat mixture, pour the sauce over them, and sprinkle with pomegranate seeds to taste. Enjoy!