Chiles en Nogada
The full version means soaking walnuts, peeling their skins one by one and charring poblanos by hand — a beautiful afternoon, but an afternoon. This quick take keeps the three flags: green chilli, white walnut cream, red pomegranate.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Halve the peppers lengthways, remove the seeds and grill them cut side down 10cm from the element for 6 minutes until the skin blisters and softens.
While they grill, brown the pork mince in a dry pan over high heat for 4 minutes, breaking it up as it colours.
Add the onion, apple, raisins and cinnamon and cook for 5 minutes more, until the apple is tender and the pork is cooked right through to 71C / 160F with no pink remaining.
Blend the walnuts with the cream cheese and milk until you have a pourable, faintly grainy white sauce, adding a splash more milk if it stalls.
Fill the softened pepper halves with the picadillo and set them on plates.
Spoon the walnut cream over the top and scatter with pomegranate seeds.
Read all that and thought “absolutely not”?
Completely fair. Chiles en Nogada is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.