Chile en Nogada

Name: Chile en Nogada
Prep time: 45 min
Cook time: 1 min
Total time: 1 min
Yield: 6 servings
Ingredients: 6 large poblano chiles about 6″ or 12-15 cm long; ***FILLING:; 2 tablespoons olive oil for sautéing; 2 apples, skinned and cubed; 2 peaches, cubed; 2 large ripe plantains, cubed; 2 medium zucchini, cubed; 4 plum tomatoes, roasted and blended into a sauce; 1/2 cup raisins; 1/2 cup almonds, chopped; 1/2 teaspoon cinnamon; 2 cardamom pods; 1 tablespoon brown sugar; 1 teaspoon salt (or to taste); ***NOGADA (Sauce):; 1 1/4 cup cream (or vegan coconut cream); 1/2 cup shelled pecans; 1/2 teaspoon cinnamon; 1 tablespoon brown sugar; ***GARNISH:; 2 small pomegranates or 1 large, seeds extracted; 1 small bunch of parsley

By Dada Shivananda

This is a complex recipe usually made on Independence Day in Mexico. During a detox and cooking camp, I learned so much about Mexican cooking and discovered their amazing recipes. One of the most exquisite traditional dishes in Mexico is Chile en Nogada, featuring all ingredients stuffed into Poblano peppers—a mild chile originating in Puebla, Mexico. The peppers are filled with a mix of seasonal peaches, a special large sweet plantain, apples, raisins, and a creamy blend of pecans and almonds. You can imagine the incredible flavor combination.

The poblano pepper, one of the most popular in old Mexico, is a multi-stemmed plant that can reach up to 64 cm (25 inches) in height. The pod itself measures about 7.5 to 15 cm (3 to 6 inches) in length and 5 to 7.5 cm (2 to 3 inches) in width. Young, immature poblanos are dark green or purplish green, eventually turning a deep red that is nearly dark brown or black. Walking through the markets of Puebla, the rich colors and variety of chiles are incredibly impressive. In Mexico, chiles are prepared in many ways, including drying, coating in whipped egg and frying, stuffing, or incorporating them into spectacular "mole" sauces.

Poblano chiles take on special significance during the Mexican Independence festivities in mid-September as they feature in the sophisticated dish Chile en Nogada. Representing the colors of the flag—red, white, and green—this dish is one of Mexico's most symbolic national recipes.

The chile is roasted over an open flame and peeled to remove its waxy skin, enhancing its texture. Storing poblanos in air-tight containers can preserve them for several months. When dried, the pepper transforms into a flat, broad, heart-shaped pod called an Ancho chile, a common dried chile often ground into a flavorful powder. Poblano chiles are relatively mild, with a heat range of 1,000 to 2,000 Scoville Units.

The original version of Chile en Nogada contains a non-plant-based filling featuring Mexican goat cream. This healthier variation replaces the traditional filling with a vibrant mix of fruits and vegetables and swaps goat cream for coconut cream or your preferred alternative.