Recipes

Chiles en Nogada

This traditional Mexican dish is typically made with green poblano pepper filled with meat, vegetables & covered in a nutty cream sauce. The colors of the ingredients come to gather to represent the Mexican flag. This dish commemorates Mexican Independence Day and is served throughout the country on September 16th.

Serves2 people

Time15 minutes

Ingredients

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

Prep

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