Chile En Nogada

CHILE EN NOGADA

FOOD AS MEDICINE

Chile En Nogada is a classic Mexican dish that features a stuffed poblano pepper with a dreamy walnut cream sauce accentuated by tart pomegranate seeds. This dish is traditionally served in August and September to celebrate Mexico’s Independence Day but its green, white and red color also makes it a gorgeous dish to serve during the holidays! Not only does it look festive, the pork filling is studded with apple, dried fruit and nuts and seasoned with cinnamon, cloves and nutmeg for a balance of sweet and savory perfect for fall and winter. This dish is naturally gluten and grain free and can be prepped and reheated throughout the week or kept warm in a casserole dish for a potluck or casual dinner party. The filling and walnut cream can both be prepared a day ahead and assembled when ready to serve. Note: this can be used as part of a carb cycle (~18g total carbs per serving) or you may choose to reduce the apple, raisins and apricots by half to save on carbs and come in closer to 10g or less per serving.

INGREDIENTS

8 poblano peppers

1 Tbsp lard (or other high quality heat stable cooking fat)

1 yellow onion, diced

4 cloves garlic, minced

1 apple, cored and chopped into 1/4 inch pieces

1.5 lbs pasture raised ground pork

2 Tbsp tomato paste

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 cup raisins

1/4 cup dried apricots (unsulphured), finely chopped

1/4 cup slivered almonds

1/2 tsp sea salt

1/4 tsp black pepper

1/2 cup bone broth

1/2 cup white wine

For the walnut sauce:

1/2 cup walnuts

1/2 cup cultured sour cream

1/2 tsp cinnamon

pinch sea salt

water as needed to thin

For serving: 

1 cup pomegranate seeds

Fresh parsley or cilantro, chopped

DIRECTIONS

Place the walnuts in a bowl and cover with filtered water. Soak for 2-3 hours until softened. In the meantime, place the whole poblanos on a baking sheet and place under the broiler for 3-4 minutes per side until blackened in parts and skin is starting to peel. Place in a paper bag or simply cover for about 20 minutes, this will allow the peppers to steam so they will be easy to work with. Set aside.

In a large skillet, heat the lard over medium high. Add the onion and sauté, stirring occasionally, about 5 minutes. Once the onion is beginning to brown, add the garlic and apple chunks. Cook, stirring occasionally about 5 minutes until apple begins to soften. Add the ground pork and break up with the back of a wooden spoon. Add the tomato paste, ground spices, dried fruit and almonds as well as the salt and pepper. Cook about 10 minutes, stirring occasionally until pork is browned. Add the bone broth and the wine and bring to a boil, then reduce to medium low and cook until most of the liquid is absorbed. Adjust seasonings to taste and turn off the heat.

In the blender, prepare the walnut cream by placing walnuts (drain off the soaking liquid), sour cream, cream cheese, cinnamon and salt in the blender and blend on high until fully combined. Add water as you go to thin to desired consistency.

Prepare the peppers by peeling off the blistered skin with a paring knife. It should be relatively easy to remove. Cut a slit down the middle lengthwise and remove the seeds. Repeat with remaining peppers. Assemble the peppers by stuffing each one with the pork filling. Top with a dollop of the walnut cream and sprinkle with pomegranate seeds and chopped cilantro or parsley. If preparing for a group, place the peppers side by side in a baking dish and keep warm in the oven until ready to serve, then top with the cream sauce and toppings.

Makes 8 servings

Nutrition per serving: 397 Calories, 27g Fat, 18g Carbs, 18g Protein, 4g Fiber