Description
A modern twist on the traditional Mexican Independence Day dish, featuring grilled poblano peppers stuffed with a savory picadillo filling and topped with a creamy walnut nogada sauce and pomegranate seeds.
Ingredients
Scale
- 4 large Poblano Peppers
- 2 tablespoons Vegetable Oil
- 1 pound Ground Pork
- 1 medium Yellow Onion, diced
- 6 cloves Garlic, minced
- 1 tablespoon Ancho Chili Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Fennel Seeds, crushed
- 1/2 cup Raisins
- 1/2 cup Almonds, sliced or slivered
- 1 cup Peaches, diced
- 1 cup Pears, diced
- 1 medium Tomato, diced
- Salt and Black Pepper to taste
- 2 cups Raw Walnuts
- 1 cup Heavy Cream
- 1/2 cup Milk
- 2 tablespoons Sugar
- 1 small Cinnamon Stick
- 1/4 teaspoon Nutmeg, freshly grated
- 2 whole Cloves
- 1/2 cup Pomegranate Seeds
- 1 tablespoon Parsley or Cilantro, chopped
Instructions
- Prep ingredients: Chop onion, mince garlic, dice peaches and pears, de-seed pomegranates, and grate nutmeg.
- Cook the picadillo: Heat oil in a large skillet over medium heat. Brown ground pork and drain excess fat. Add onion and cook until soft. Add garlic, ancho chili powder, cinnamon, fennel seeds, salt, and pepper; cook until fragrant. Stir in raisins, almonds, peaches, pears, and tomato. Simmer for 5-7 minutes until thickened. Let cool completely.
- Make the nogada sauce: Pulse walnuts in a food processor until finely chopped. Add heavy cream, milk, sugar, cinnamon stick, nutmeg, and cloves. Blend until smooth. Adjust consistency with more milk if needed. Refrigerate.
- Grill the peppers: Preheat grill to medium-high (400°F/200°C). Brush poblano peppers with vegetable oil. Grill for 3-4 minutes per side until blistered and charred. Place in a bowl, cover, and steam for 10 minutes.
- Peel and stuff: Rub off charred skin from peppers. Make a slit along the side and remove seeds/membranes. Stuff each pepper with the cooled picadillo mixture.
- Reheat and serve: Place stuffed peppers back on the grill for 2-3 minutes to warm through. Plate and drizzle generously with nogada sauce. Garnish with pomegranate seeds and parsley/cilantro.
- Serve immediately.
Notes
The picadillo and nogada sauce can be made up to 2 days in advance. Store separately in the fridge. Grill and stuff the peppers the day of serving for best texture. Do not freeze, as the dairy sauce will separate. If the sauce is too thick, whisk in a splash of milk before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper per
- Calories: 580
- Sugar: 22
- Sodium: 420
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 6
- Protein: 18
Keywords: chiles en nogada, grilled peppers, Mexican Independence Day, walnut sauce, picadillo, outdoor cooking, grilling recipes, festive dinner