Loading Video...
Recipe courtesy of Silvana Salcido Esparza

Chiles en Nogada

Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Chiles: 

1 tablespoon canola oil

2 boneless skinless chicken breasts, diced small

2 teaspoons diced onion

1 teaspoon diced apple

1 teaspoon diced dried apricot

1 teaspoon diced pear

1 teaspoon raisins

1 clove garlic, minced

2 teaspoons tomato paste

1 cup red wine, preferably Cabernet

Kosher salt and black pepper

4 poblano peppers, roasted and peeled

Nogada Sauce:

1 tablespoon canola oil

1 shallot, minced

1 clove garlic, minced

1 cup white wine, preferably Chardonnay

2 cups heavy cream

Kosher salt and black pepper

1/4 cup almonds, roughly chopped

Fresh cilantro leaves, for serving

Pomegranate seeds, for serving

Directions

  1. For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve. 
  2. For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds. 
  3. For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.