Wednesday, June 3, 2015

Fire Roasted Poblano Chiles en Nogada

Fire Roasted Poblano Chiles en Nogada

Traditionally made in Puebla or Mexico City to celebrate Mexican Independence Day on September 16, these chiles are made with pork filling enhanced with chopped fruit, a creamy pine nut sauce topped with seasonal granadas (pomegranates). Normally, walnuts are used instead of pine nuts for the sauce, but I enjoy the flavor of pine nuts and wanted to try something different. You can use walnut, almonds or pine nuts.

Stuffing:
- Pork (1 lbs.)
- Raisins (1 cup)
- Cinnamon (splash or so)
- Pear (2)
- Apple (1)
- Tomato (4)
- Jalapeño (2 I like it hot)
- Corn (1 cup)
- Onions (1)
- Peblano chiles (3 to 6)

Sauce:
- Lime (1)
- Cinnamon (dash)
- Pine nuts (1/2 cup or more)
- Yogurt (1/2 cup)

Garnish:
- Pomegranates (1)
- Pine nuts (couple)

Fire Roasted Poblano Chiles en Nogada

Fire roast the Poblano chiles until the skin is burned, blistering and black.

Fire Roasted Poblano Chiles en Nogada

Place the chiles into a plastic bag. Close the bag tightly to steam the chiles for about 5 minutes.

Fire Roasted Poblano Chiles en Nogada

After the chiles have cold, peel all the blacken skin off the chiles and place aside in a bowl.

Fire Roasted Poblano Chiles en Nogada

Cut the pork into bite size pieces or have your butcher chop the pork. Typically, the pork is minced or ground.

Fire Roasted Poblano Chiles en Nogada

Cook the onions in a 12 inch fry pan for 3 minutes on medium-high

Fire Roasted Poblano Chiles en Nogada

Add the chopped jalapenos and pork to the pan.  Cook on medium for about 8 minutes or until the pork is browned and cooked.

Fire Roasted Poblano Chiles en Nogada

Tomatoes, apples and pear - dice them up while you are waiting for the pork to cook.

Fire Roasted Poblano Chiles en Nogada

Measure out the raisins, apple, pear, and corn.

Fire Roasted Poblano Chiles en Nogada

Stirring the whole time, add all four ingredients to the 12 inch fry pan and cook on medium heat for about 12 minutes. After about 5 minutes, add cinnamon.

Fire Roasted Poblano Chiles en Nogada

With a paring knife, cut a line from the stem to the bottom of the chile and take out the seeds.

Fire Roasted Poblano Chiles en Nogada

Stuff the chiles with the pork filling by spooning the mix into the chili.

Fire Roasted Poblano Chiles en Nogada

To make the Mexican cream, place the Greek yogurt, pine nuts, cinnamon, and lime juice into a Vitmix blender and 'pulse' until it's completely mixed together.

Fire Roasted Poblano Chiles en Nogada

Garnish with beautiful colors

Fire Roasted Poblano Chiles en Nogada

Plate the chile, spoon on cream and sprinkle with garnish. Happy Mexican Independence Day!


I didn't measure anything, but played it by ear with 4 tomatoes, 2 pears, 1 apple, 2 cups of pine nuts, 1 lime, 1 cup raisin, 1 cup corn and 1 pound of pork. I froze the leftover stuffing for later use.