Pork Chiles En Nogada
Roasted poblano peppers stuffed with seasoned ground pork, topped with a silky walnut cream sauce and pomegranate seeds. A showstopping weeknight dinner that tastes like a restaurant dish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 whole poblano peppers
- ½ lb ground pork
- ¼ cup white onion, diced
- ½ cup walnut pieces
- ½ cup Mexican crema or sour cream
- ¼ cup pomegranate seeds
- ½ whole lime (juiced)
Instructions
- 1
Char poblanos directly over a gas flame or under the broiler until blackened all over, 3-4 minutes per side.
- 2
Transfer to a plastic bag for 5 minutes to steam, then peel away the charred skin under cool running water.
- 3
Carefully slit one side of each pepper and scoop out seeds, keeping the stem intact.
- 4
Heat oil in a skillet over medium-high. Brown ground pork with diced onion, breaking up with a spoon, until no pink remains.
- 5
Blend walnuts, crema, lime juice, and a pinch of salt until silky; pour over stuffed peppers on a plate.
- 6
Stuff each roasted pepper with cooked pork mixture, top with walnut sauce, and scatter pomegranate seeds.
Tools you’ll need
- kitchen tongs
- 12-inch skillet
- blender or food processor
- cutting board
- chef's knife
- spoon
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