I want it now!
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The photo accompanying this article is nice, but it misses the historical point of chiles en nogada.
For Mexican Independence Day, the chile should remain green, as shown, with bottom two-thirds covered in nogada (that is, not swamped or swimming in a plate of nogada), and the bottom third spread with pomegranate seeds -- to approximate the design, not just the colors of the Mexican flag.
YMMV, of course, but that's how I first saw it presented in Veracruz in the 80's, and it certainly left an impression!
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"stuffed poblano peppers topped with a creamy walnut sauce and pomegranate seeds" -- are these Mexican national dish, equivalent to the Yanquis' hamburgers with ketchup and cheeseburgers?
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Is this the dish prepared in Laura Esquivel’s novel Like Water for Chocolate? If I am correct,
It plays an important, plot advancing, emotional part in the novel. Thank you for the recipe. Another query: where does one source pomegranate in Mexico? I am curious about the history of the fruit in Central America.
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@Caroline Harris - Here in Guanajuato we get pomegranate (here called granadas) from the tree in our garden - they grow plentifully and heartily throughout this region. Or, from the market where many vendors sell the seeds removed from the husk and ready to eat. Spectacular and delicious.
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Is this the famous dish with walnut sauce that a certain politician was accused of eating during a recent scandal?
There is a local Mexican restaurant which serves poblanos in a kind of bechamel sauce which is quite different from most other restaurant preparations. My wife loved them so much I figured I had to try to copy them. This time of year the poblanos at our farmers market are huge and very flavorful so last night I stuffed, roasted, peeled and deseeded poblanos with cremoso cheese fried them then smothered them in a bechamel sauce which was cooked with a clove speared bay leaf into a half red onion. Perhaps next time I will wrap the cheese with prosciutto.
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Similar experience as Ms. Santacruz first time I had the dish in Mexico. If I have my choice between Chiles en Nogada and Chiles Relleno I will always go for the later. In fact beautiful poblanos prepared in the relleno style have always been my favorite. I've had my chiles both fried and just lightly blanched I like both but if I am making at home it just comes down to time and effort whether I fry or blanch.
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I need to try Chiles en nogada again.
As with the person in the article the first time I tried it I thought it was way too sweet and have stayed away from it ever since.
It's possible that the one I tried was poorly prepared. This Mexican Independence Day weekend I just may give Chiles en nogada another chance to see if I change my mind.
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Oh my heart! This dish is an off-menu specialty at a place called El Barzon, in Detroit. The first time I had it, I thought the angels prepared it. I’m happy to have this recipe, but honestly this is a dish where I just want to go there, order it, and then spend ten minutes preparing my taste buds for that first glorious bite. While sipping a lovely Rioja, of course.
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This sounds just wonderful, but unfortunately we do not eat pork, or any dish that combines meat and dairy.
So at the risk of being one of Those People who change a dish beyond all recognition and call it the same thing (let alone then complain about it), can anyone suggest a meatless stuffing option that would work well with this? I imagine that vegetarians would appreciate it as well. Thanks in advance for your good ideas.
@s Lentils! I use lentils to make a vegetarian "meat-like" marinara sauce for my eggplant lasagna. I think they would work as a stuffing for this recipe.
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@s Rice and black beans seasoned with a bit of cumin and chipotle powders makes a great filling for poblano peppers. Add cheese if you're not vegan too. Caramelized onions mixed with the rice and beans can make you not even miss the cheese. And cilantro if you can stand the taste of the stuff.
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@s
Soyrizo is a good vegan option, I use it frequently in place of chorizo for mexican breakfast scrambles, has a good kick to it, too. I always find it at whole foods.
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We’ve made this every year since our 2006 stay in Oaxaca. Sometimes we use tofu instead of meat. Fabulous!
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I had it for the first time outside Mexico City made by a home cook. Delicious!
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Chiles en nogada actually start late July and are not a main dish for celebrating Mexico's Independence Day. Chiles en nogada are based on 100% seasonal and local ingredients from Puebla.
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@Javier Do you know of anywhere in the Baltimore/DMV region where one can have this? I fell in love with it during a year long stint in Mexico! The best, of course was in Puebla
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