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More about our company and our products
More about our
company and our
products
Chiles en Nogada (Stuffed Poblanos)
Prep: 30 minutes plus standing Cook: 25 minutes Serves: 8
Picadillo Filling
1 package (12 ounces) FUD® or La Chona® Pork Chorizo, casing removed, crumbled into small pieces
1 pound 90% lean ground beef
2 small yellow onions, finely chopped
1 can (14.5 ounces) fire-roasted diced tomatoes with garlic
2 small green apples, cored and finely chopped
½ cup raisins
½ cup slivered almonds
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
teaspoon ground cloves
Walnut Sauce
4 ounces FUD® or La Chona® Fresco Tradicional Cheese (1 cup)
1¾ cups FUD® or La Chona® Mexican Style Sour Cream
½ cup raw walnut pieces
1½ teaspoons brown sugar
teaspoon cinnamon
Stuffed Poblanos
8 large poblano peppers
¼ cup pomegranate seeds
2 tablespoons chopped fresh cilantro
INSTRUCTIONS
- Prepare Picadillo Filling: In large skillet, cook chorizo and beef over medium-high heat 7 minutes or until cooked through; transfer to medium bowl. In same skillet, cook onion over medium-high heat 3 minutes or until translucent, stirring occasionally. Add tomatoes with their juice and apples; cook 10 minutes or until tender, stirring occasionally. Stir in raisins, almonds, pepper, cinnamon and cloves; let cool. Makes about 6 cups.
- Prepare Walnut Sauce: In blender, purée all ingredients until smooth. Makes about 2½ cups.
- Prepare Stuffed Poblanos: Place oven rack about 5 inches from broiler; preheat broiler to high. Place peppers on rimmed baking pan; broil 5 minutes or until charred on all sides, turning once. Transfer peppers to bowl; cover with plastic wrap and let stand 10 minutes. Remove skin from peppers; cut lengthwise slit in each pepper. Leaving stem intact, remove seeds and membranes being careful not to tear peppers. Stuff peppers with filling. Serve peppers topped with Walnut Sauce garnished with pomegranate seeds and cilantro.