• 1 pouch of SOMOS™ Mexican Peacadillo™
  • 2 poblano peppers
  • ¼ cup pomegranate seeds
  • 2 tbsp cilantro, chopped
  • ¼ cup freshly peeled walnuts
  • ½  cup heavy cream
  • 2 tbsp whole milk
  • 1 tbsp confectioners’ sugar
  • A pinch of white pepper


  1. Over an open flame, roast the poblano pepper on all sides until it is evenly charred
  2. Let the poblano pepper cool and remove the charred skin
  3. Slice open to remove the seeds inside
  4. In a blender, combine walnuts, cream, milk, confectioners’ sugar, and white pepper.
  5. Blend until smooth to make salsa nogada
  6. Microwave SOMOS™ Mexican Peacadillo™ for 90 seconds and stuff each pepper with about ½ cup
  7. Transfer the stuffed poblanos onto a plate and pour the salsa nogada over each pepper
  8. Garnish with pomegranate seeds and cilantro

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