Chiles en Nogada For Your Next Summer Entertainment

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#summervino chiles en nodaga Can you feel the summer heat? Here in Texas, we have summer-like temps year long but with all the rain we’ve had the past months, June has felt utterly uncomfortable with so much heat + humidity! It makes me wish we actually had a bit of snow and downright freezing temperatures wouldn’t be too bad, lol. But for now I’ll gladly take a glass of Sutter Home wine, my go-to wine for summer entertaining gathered with family and friends, enjoying the variety of flavors Sutter Home wine has to offer to make our summer fun a bit “cooler”. You’ll be glad to know that Sutter Home has something for everyone to enjoy at an affordable price. Pair it with a delicious recipe and you and your guests will 

#summervino 2

The Sutter Home White Zinfandel wine reminded me of one of my favorite Mexican dishes, Chiles en Nogada, which due to some ingredients can only be eaten a few times a year around September. That and some of the ingredients are not always available for those of us who don’t live in Mexico. Like with all dishes, Chiles en Nodaga has a rich history and every family has their own traditional way of preparing it. The state of Puebla was the origin of this dish and we mostly eat in around Mexican Independence day because the ingredients which decorate the dish represents our Mexican flag. 

I want to share this dish with you to enjoy with friends and family at your next summer gathering, I swapped a few ingredients as I could not find the cheese which is needed to make this dish but it is just as delicious, pair with the delicious flavor of Sutter Home White Zinfandel or any other of Sutter Home delicious wines. 

#summervino ChileEnNodagaRecipe

Chiles en Nogada Recipe

Makes 6 chiles

Ingredients:

  • 6 Poblano Chiles

For the Picadillo Filling:

  • 1/2 lb. ground beef
  • 1/2 lb.  ground pork
  • 1 tbsp. vegetable oil
  • 1/2 medium onion, diced
  • 2 garlic cloves, finely diced
  • 2 tomatoes, diced
  • 1/2 plantain, peeled and diced
  • 1/2 apple, peeled and diced
  • 1/2 peach, diced
  • 1/2 pear, peeled and diced
  • 1/4 cup raisins
  • 1/4 cup almonds, diced
  • 1/4 cup parsley, finely chopped
  • A pinch of ground cinnamon
  • A pinch of ground clove 
  • 2 tsp. sugar
  • 1 tsp salt to taste

For the Nogada Sauce:

  • 1 cup milk
  • 1 cup walnuts or pecans
  • 1 (8oz.) cream cheese
  • 1/2 cup sour cream
  • 2 tbsp. sugar
  • A pinch of ground cinnamon
  • salt to taste

For Garnish:

  • 1 pomegranate, seeded
  • 1/4 C. fresh parsley leaves

 

Directions:

  1. Char the peppers over an open flame or on a comal. Place chiles in a plastic bag and let them “sweat” for about 20 minutes, this will make them easier to peel. To peel simply remove skin carefully and then make an incision in the center of chile. Remove seeds carefully, if needed use a knife or spoon to get them out. Rinse and set aside while you prepare the rest.
  2. Heat vegetable oil in a skillet over medium heat. Add in onion and garlic, cook until translucent, about 3 to 5 minutes. Add in ground meats and cook uncovered, stirring occasionally, until the meat is cooked. Then add in diced tomatoes, stir. Add in chopped fruit, raisins, spices, almonds, and a little salt to taste. Cover and let simmer for 20-25 minutes on low. Once done, stuff each poblano pepper with filling.
  3. To make the nogada sauce, simply blend the walnuts, cheese, cup of milk, sugar, cinnamon, and salt. 
  4. Stuff chiles with picadillo filling and pour the sauce on top of each chile. Sprinkle fresh parsley and pomegranate seeds. Serve at room temperature. 

¡Salud!, Buen Provecho!

#summervino chilesennogada.30 What delicious recipe would you pair Sutter Home Wine with?

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Chiles en Nogada
Serves 6
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 6 Poblano Chiles
For the Picadillo Filling
  1. 1/2 lb. ground beef
  2. 1/2 lb. ground pork
  3. 1 tbsp. vegetable oil
  4. 1/2 medium onion, diced
  5. 2 garlic cloves, finely diced
  6. 2 tomatoes, diced
  7. 1/2 plantain, peeled and diced
  8. 1/2 apple, peeled and diced
  9. 1/2 peach, diced
  10. 1/2 pear, peeled and diced
  11. 1/4 cup raisins
  12. 1/4 cup almonds, diced
  13. 1/4 cup parsley, finely chopped
  14. A pinch of ground cinnamon
  15. A pinch of ground clove
  16. 2 tsp. sugar
  17. 1 tsp salt to taste
For the Nogada Sauce
  1. 1 cup milk
  2. 1 cup walnuts or pecans
  3. 1 (8oz.) cream cheese
  4. 1/2 cup sour cream
  5. 2 tbsp. sugar
  6. A pinch of ground cinnamon
  7. salt to taste
For Garnish
  1. 1 pomegranate, seeded
  2. 1/4 C. fresh parsley leaves
Instructions
  1. Char the peppers over an open flame or on a comal. Place chiles in a plastic bag and let them "sweat" for about 20 minutes, this will make them easier to peel. To peel simply remove skin carefully and then make an incision in the center of chile. Remove seeds carefully, if needed use a knife or spoon to get them out. Rinse and set aside while you prepare the rest.
  2. Heat vegetable oil in a skillet over medium heat. Add in onion and garlic, cook until translucent, about 3 to 5 minutes. Add in ground meats and cook uncovered, stirring occasionally, until the meat is cooked. Then add in diced tomatoes, stir. Add in chopped fruit, raisins, spices, almonds, and a little salt to taste. Cover and let simmer for 20-25 minutes on low. Once done, stuff each poblano pepper with filling.
  3. To make the nogada sauce, simply blend the walnuts, cheese, cup of milk, sugar, cinnamon, and salt.
  4. Stuff chiles with picadillo filling and pour the sauce on top of each chile. Sprinkle fresh parsley and pomegranate seeds. Serve at room temperature.
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