Chilies En Nogada for Mexican Independence Day
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
6 stuffed chilies
- Serves:
- 6
ingredients
- 6 large green chilies, for stuffing
- 3⁄4 cup crema or 3/4 cup sour cream
- 1⁄2 teaspoon sugar
- 1⁄4 cup evaporated milk
- 1⁄2 cup walnuts, finely chopped
- 1 pomegranate, seeds separated
- 1⁄2 lb ground pork or 1/2 lb ground beef
- 3 garlic cloves
- 1⁄4 onion, peeled and diced (about 1/4 cup)
- 1 tablespoon lard or 1 tablespoon vegetable oil
- 1 apple, peeled, cored and seeded, coarsely chopped
- 2 tablespoons unsalted almonds, chopped
- 1⁄4 teaspoon cinnamon
- 1 pinch nutmeg
- 1⁄4 teaspoon cumin
- 1 bunch fresh parsley, coarsely chopped
- 2 tablespoons raisins, softened in warm water
- 3 eggs
directions
- Roast the chiles and remove the skins and seeds.
- Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done.
- Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
- Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt.
- Dip each stuffed chile in the egg mixture and fry until golden brown.
- Stuff the chiles with equal portions of the stuffing.
- Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!