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Chiles En Nogada (Chiles in Walnut Sauce)

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Recipe

Chiles En Nogada (Chiles in Walnut Sauce) recipe

 

Yield

18 servings

Prep

25 min

Cook

55 min

Ready

1⅓ hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 green chili peppers
poblanos
* Camera
1 small parsley leaves
italian
* Camera
1 small pomegranate seeds
*
Picadillo
3 pounds pork
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½ onions
sliced
* Camera
2 cloves garlic
peeled
* Camera
1 tablespoon salt
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6 tablespoons lard
or the fat from the bro
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½ medium onions
finely
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3 cloves garlic
and choppe
* Camera
8 small peppercorns
* Camera
½ stick cinnamon
* Camera
3 tablespoons *
2 tablespoons almonds
& slivered
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2 tablespoons fruit
acitron or candied fruit, ch
2 teaspoons salt
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1 ¼ pounds tomatoes
and seeded
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1 large pears
and
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1 large peaches
and
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Nogada (walnut , sauce)
25 walnuts
shelled
* Camera
1 slice bread
without crust, white
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¼ pound cheese
farmer
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1 ½ cups sour cream
see recipe
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½ teaspoon salt
to taste
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cinnamon
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
6 x green chili peppers
poblanos
* Camera
1 small parsley leaves
italian
* Camera
1 small pomegranate seeds
*
Picadillo
1.4 kg pork
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0.5 Onion; onions
sliced
* Camera
2 Cl garlic
peeled
* Camera
15 ml salt
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9E+1 ml lard
or the fat from the bro
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0.5 medium onions
finely
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3 Cl garlic
and choppe
* Camera
8 small peppercorns
* Camera
56.5 g cinnamon
* Camera
45 ml *
3E+1 ml almonds
& slivered
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3E+1 ml fruit
acitron or candied fruit, ch
1E+1 ml salt
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567 g tomatoes
and seeded
Camera
1 large pears
and
Camera
1 large peaches
and
Camera
Nogada (walnut , sauce)
25 x walnuts
shelled
* Camera
1 slice bread
without crust, white
Camera
113.4 g cheese
farmer
Camera
355 ml sour cream
see recipe
Camera
2.5 ml salt
to taste
Camera
1 x cinnamon
to taste
* Camera

Directions

Prepare the picadillo: Cut the meat into large cubes.

Put them into the pan with the onion, garlic, and salt and cover with cold water.

Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes.

Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set it aside.

Let the broth get completely cold and skim off the fat.

Reserve the fat.

Melt the lard and cook the onion and garlic, without browning, until they are soft.

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture.

Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan.

Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick.

It should be almost dry.

Prepare the walnut sauce: Cover the nuts with boiling water and leave them to soak for 5 minutes.

(If you leave them soaking too long the skin will become too soft and will be more difficult to remove.

) Remove the papery brown skin--it should come off quite easily.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 89954% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 3013mg 126%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 23%
Sugars g
Protein 152g
Vitamin A 33% Vitamin C 115%
Calcium 33% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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