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Serves
4 (main) or 8 (first course)
Author Notes
Unapologetically inspired by one of my favorite novels, Like Water For Chocolate. A great number of recipes for Chiles en Nogada call for ground or shredded pork, candied citron and plenty of fruits, from raisins and dried currants to fresh peach, pear and apple. In this version, flavorful, lean grassfed beef is sauteed with a bit of Mexican chorizo (or soyrizo, if you’re so inclined) for an extra layer of savory warmth. I’ve also swapped the candied citron for dried pineapple; accessible year-round, it packs the same sugary tartness and is a natural match for the coconut we’ve snuck into both the filling and the sauce. Crisp-tender fruits keep the dish feeling fresh and light enough to earn its appetizer status. Making this dish ahead? Prep and refrigerate the chiles, filling and toppings at your leisure. Then gently heat the filling in a large skillet or Dutch oven before stuffing the chiles and topping with room-temp sauce. Tita would be so proud. —Emily Stoffel - the pig & quill
Ingredients
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8
fresh small-to-medium poblano peppers, washed & dried
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1 tablespoon
olive oil
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1/2
onion, diced
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1
large clove garlic, minced
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1 pound
ground beef (organic grassfed, such as Panorama, if possible)
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3 ounces
Mexican chorizo, casing removed
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1/4 cup
cup raw almonds, chopped
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1 ounce
dried, sweetened pineapple, finely diced
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1/4 cup
shredded, sweetened coconut
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1/2
apple, diced
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1/2
pear, diced
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1 teaspoon
Mexican oregano
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
sea salt
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1/4 teaspoon
freshly cracked black pepper
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3/4 cup
walnuts
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1 1/4 cups
coconut milk
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4 ounces
queso fresco or feta cheese
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1/2 cup
(or more) pomegranate seeds
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1 handful
cilantro, finely chopped
Directions
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Preheat broiler to high. Ensure poblanos are thoroughly washed and dried, then broil until charred on all sides, about 8-10 minutes total. Place roasted peppers in a paper sack or sealed heatproof container for 20 minutes; then carefully peel and seed peppers leaving the fruit as whole as possible for filling. I find that one slice down the middle and across the top (envision a “T” down the pepper) opens it up nicely for seeding and stuffing.
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While peppers are resting, heat olive oil over a medium-high flame in a large Dutch oven or skillet. Add onion and garlic and saute until onion is translucent and just beginning to brown, about 5 minutes. Add chorizo and fry a minute longer, then add ground beef, spices, almonds, coconut and pineapple, using a wooden spoon to crumble beef and scraping any browned bits from the pan as juices release. When beef is nearly cooked through — about 8 minutes, stirring ocassionally — add apple and pear. Cook another 3-5 minutes or until beef is completely cooked and fresh fruit is just tender.
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Arrange seeded peppers on a large serving platter or individual plates and stuff with filling. These are app portions, so overstuffing, while tempting, isn’t necessary. (You’ll relish that extra filling scrambled into some eggs tomorrow, so if you’ve got it, don’t feel too pressured to use it now.)
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Combine walnuts, coconut milk and queso in a food processor or blender and pulse repeatedly until nuts are thoroughly incorporated and sauce is nearly smooth.
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Generously top stuffed chiles with walnut sauce. Scatter pomegranate seeds and cilantro over top. Sit back and admire your purty handiwork. Enjoy.
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