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Category: Mains

Chiles en nogada

Chiles en nogada
Los Angeles Times

If there were such a thing as an upscale chile, it would have to be the poblano. Dark green and elegantly flavored, the poblano chile turns up in Mexico in everything from rice and rajas to pozole and polenta. Its ... Read more

Total time: 2 hours | Serves 10
Note: Adapted from Hugo Molina of the Spanish Kitchen. Manchego cheese can be found at Latino markets (do not use Spanish Manchego).

Picadillo filling

  • 1 pound top sirloin beef, fat trimmed
  • 2 pounds boneless pork loin, fat trimmed
  • 6 tablespoons olive oil
  • 1 1/2 cups finely chopped white onions
  • 2 tablespoons finely chopped garlic
  • 1 cup dry sherry
  • 1 1/2 cups chopped tomatoes
  • 1/2 cup prunes, thinly sliced
  • 1/2 cup dried apricots, thinly sliced
  • 1/2 cup dried cranberries
  • 2 tablespoons fresh oregano, finely chopped
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 tablespoons honey
  • 3/4 teaspoon salt

Step 1Place the beef and pork in a food processor and pulse until the meat is coarsely ground. (Or finely chop it by hand with a sharp knife.)

Step 2Heat the oil in a large skillet. Add the onions and garlic and cook until light brown, about 15 minutes. Remove the pan from the heat and add the sherry. Raise the heat to medium-high, return the pan to the heat, and simmer for 3 minutes, or until reduced by three-fourths. Add the beef and pork and cook until almost cooked through, about 7 minutes. Add the tomatoes, prunes, apricots, cranberries, oregano, cinnamon, cloves, honey and salt and cook for 5 minutes.

Walnut sauce

  • 4 tablespoons butter
  • 1/4 cup chopped white onion
  • 6 tablespoons minced garlic
  • 1/2 cup sherry
  • 1 cup walnuts, toasted
  • 1/2 cup slivered almonds, toasted
  • 2 ounces goat cheese
  • 2 tablespoons sour cream
  • 3 cups heavy whipping cream
  • 1 1/2 cups milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

Step 1Melt the butter in a medium saucepan. Add the onion and garlic and saute until tender, about 2 minutes. Add the sherry and cook for 3 to 4 minutes to reduce slightly. Add the walnuts, almonds, goat cheese, sour cream, whipping cream, milk, cinnamon and salt and cook for 30 minutes over low heat, stirring often.

Step 2Puree the sauce in a blender (in batches, if necessary), then strain through a fine sieve, discarding the solids. Taste and adjust the seasoning. The sauce should be the consistency of thick cream.


  • 10 large poblano chiles
  • Picadillo filling
  • 2 1/4 cups shredded Manchego cheese
  • Walnut sauce
  • 1 cup pomegranate seeds

Step 1Preheat the oven to 350 degrees. Roast the chiles, then peel them, but leave the stems attached. Make a small cut in each chile and remove the seeds. Fill each chile with about three-fourths of a cup of the picadillo filling and one-fourth cup of the shredded cheese. Place the filled chiles on a baking sheet and warm in the oven for about 7 minutes.

Step 2Spoon about a half-cup of the walnut sauce onto each plate. Place one chile in the center of the plate and pour a little more sauce over the top. Garnish with the pomegranate seeds. Serve hot.

Each serving:
985 calories; 44 grams protein; 40 grams carbohydrates; 8 grams fiber; 73 grams fat; 32 grams saturated fat; 218 mg. cholesterol; 686 mg. sodium.
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