Chilies En Nogada for Mexican Independence Day

Jun 05, 2023June 5, 20230 1
Celebrate Mexican Independence Day with Chilies En Nogada
in Main

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
542
Sugar
9g
Fat
47g
Chilies En Nogada is a dish that is steeped in Mexican history and tradition. It is said to have been created in the early 19th century by the nuns of the Santa Monica Convent in Puebla, who were trying to come up with a dish that would represent the colors of the Mexican flag. The green chili peppers, white walnut sauce, and red pomegranate seeds are meant to symbolize the colors of the flag. Chilies En Nogada is now considered one of Mexico’s most iconic dishes and is often served on special occasions, especially on Mexican Independence Day.

Instructions

1.Preheat the oven to 350°F.
2.Roast the chilies on a baking sheet for 10 minutes, then remove and let cool.
3.Peel off the skin and make a slit down the length of each chili, leaving the stem intact. Remove the seeds inside the chili.
4.In a large skillet, sauté the onion and garlic in lard or oil over medium heat until translucent. Add the ground meat and stir until browned. Add the chopped apple, cinnamon, cumin, nutmeg, parsley, and raisins. Cook until the apples are soft and the meat is well cooked. Remove from heat and let cool for a few minutes.
5.In a separate bowl, stir together the crema, sugar, and evaporated milk.
6.Beat the eggs and add to the crema mixture. Add the chopped walnuts and stir well. Fill each chili with the meat mixture and place in a baking dish. Pour the crema mixture over the top.
7.Bake for 25-30 minutes or until golden brown. Sprinkle with pomegranate seeds before serving.

PROS

Chilies En Nogada is a delicious and traditional Mexican dish that is perfect for celebrating Mexican Independence Day.
It is a beautiful dish that is bursting with flavor and color.

CONS

This dish is relatively high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.
It is also a bit time-consuming to prepare.

HEALTH & BENEFITS

This dish is packed with protein and essential nutrients such as iron, zinc, and vitamin B12. The walnuts in the recipe are a good source of heart-healthy fats and antioxidants. Pomegranates are also loaded with antioxidants and have been shown to have anti-inflammatory properties.

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