Poblano peppers are filled with cooked pork sausage and diced apples, then roasted until soft and tender. Once baked, they get a hefty drizzle of creamy sauce made from — believe or not — walnuts. And to add even more flavor and a pop of color, a garnish of fresh pomegranate arils tops it all off.
Branch out this year, and go the nontraditional route with a traditional Mexican dish.
Easy chiles en nogada recipe
Yields 12 servings as a side dish or 6 servings as a main course
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
For the peppers
- 6 poblano peppers, halved
- 2 tablespoons olive or canola oil
- 1 pound pork sausage, removed from casings
- 2 apples, finely diced (I used Fuji apples)
- 1 small sweet onion, minced
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- Salt and pepper, to taste
For the sauce
- 3 cups walnuts
- 4 cups cream, milk or water
- 8 ounces crumbled queso fresco cheese
- 4 ounces sour cream
- 2 teaspoons sugar
- 1 cup pomegranate arils
- Fresh chopped parsley
- Heat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- Slice the poblano peppers, and carefully remove the seeds. Place the peppers on the baking sheet, and set aside.
- Heat a pan over medium heat. Add the olive oil, sausage, onions, apples and seasonings. Cook for 4 – 5 minutes or until the apples begin to soften and the sausage is cooked.
- Spoon the filling into the peppers, and bake uncovered for 20 – 25 minutes or until the peppers soften.
- Meanwhile, add all the ingredients for the sauce to a blender or food processor. Blend for 1 – 2 minutes or until the sauce is rich and creamy.
- Once the peppers are done baking, place them on a serving plate. Spoon the nogada sauce over the tops of the peppers, and garnish with fresh parsley and pomegranate arils. Best served warm.
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