CHILES EN NOGADA

🇲🇽 A CLASSIC of Mexican cuisine: CHILES EN NOGADA! Learn how to prepare these poblano peppers stuffed with meat and fruit and covered with nogada sauce.

- 2 tablespoons of lard
- 2 tablespoons of finely chopped onion
- 2 teaspoons of minced garlic
- 21 oz of ground beef
- 1 tablespoon of salt
- 1/2 teaspoon of TERANA Ground Black Pepper
- 7 tomatoes, seeded and cut into small cubes
- 1/4 teaspoon of TERANA Ground Cinnamon
- 1/4 teaspoon of TERANA Ground Nutmeg
- 1/4 teaspoon of TERANA Ground Cumin Seed
- 1 pinch of TERANA Ground Cloves
- 1 apple, diced
- 1 pear, diced
- 2 peaches, diced
- 1/2 banana diced and fried
- 1/4 cup of shelled and chopped almonds
- 1/4 cup of raisins
- 8 roasted poblano peppers, peeled and seeded
- 1 package of cream cheese at room temperature (190 g)
- 1.75 oz of goat cheese
- 2 cups of clean walnuts
- 4 tablespoons of sugar
- 17 oz of sour cream
- 1 1/2 cups of milk
- 1/4 teaspoon of TERANA Ground Cinnamon
- 1/2 teaspoon of salt
- 1 pomegranate to decorate
- 1/4 cup of disinfected and finely chopped parsley leaves

1. Heat up the lard and sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the meat with 1 teaspoon of salt and TERANA Ground Black Pepper; cook for 10 minutes. Add the tomato, 1/4 teaspoon of TERANA Ground Cinnamon, TERANA Ground Nutmeg, TERANA Ground Cumin Seed, TERANA Ground Cloves, the diced fruit, and the almonds and raisins; mix and cook for 5 more minutes. Stuff the peppers and put aside.

Instructions for the nogada:
2. Blend the cream cheese with the goat cheese, walnuts, sugar, sour cream, milk, 1/4 teaspoon of TERANA Ground Cinnamon, and 1/2 teaspoon of salt.

Instructions for serving:
3. Serve the stuffed peppers smothered in the nogada sauce and decorate with pomegranate and parsley.