No-Batter Chiles en Nogada

Deborah Dana

This no-batter chile en nogada has it all! A delish nogada prepared with cow’s milk, sugar, goat cheese, and walnuts spooned over an unbattered stuffed Poblano chile is a dish worthy of gods. Let the acitrón, ground beef, pork beef, almonds, pine nuts, and raisins work together to take you on a tasty and flavorful ride! Give this Mexican chile en nogada a twist and skip the batter for a healthy change of pace!

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Ingredients

Portions

1/4 cups vegetable oil
1/2 white onions, finely chopped
2 cloves garlic, finely chopped
175 grams ground beef
175 grams ground pork
3/4 cups tomato purée
100 grams almonds, peeled
100 grams raisins
2 plantains, chopped and fried
100 grams pine nuts
5 cloves
2 sprigs cinnamon
2 tablespoons salt
2 peaches, cut into cubes
2 pears, cut into cubes
2 apples, cut into cubes
1 acitrón
4 Poblano chiles, charred, sweated, peeled, and seeded
500 grams walnuts, peeled, for the nogada
3 cups cow's milk, for the nogada
1 tablespoon sugar, for the nogada
1 teaspoon salt, for the nogada
1 goat cheese, for the nogada
1/2 bunches parsley, finely chopped
3 pomegranates

Preparation

30 mins

Medium

In a deep skillet, heat oil over medium heat. Fry onion, garlic, ground beef, and ground pork.
Add tomato purée, almonds, raisins, plantains, and pine nuts.
Season with clove, cinnamon sticks, and salt. Mix until completely incorporated. Add peaches, pears, apples, and fruit paste. Remove cinnamon sticks.
Stuff Poblano chiles with previous mixture and set aside.
For the nogada: In a blender, combine walnuts, goat cheese, sugar, and salt and blend until smooth.
Serve no-batter Poblano chile spooned over with nogada garnished with parsley and pomegranate.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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