Chiles en Nogada
- Preheat oven to 425 degrees F. Place whole poblano peppers on a foil-lined baking sheet. Bake for 15 to 20 minutes or until skins are charred and blistered, turning once or twice. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Wearing gloves, use a paring knife to peel skins away from peppers; discard skins.* Carefully cut one vertical slit down each poblano pepper (the whole length of the pepper), keeping stem intact. Remove seeds. Reduce oven temperature to 350 degrees F.
- Meanwhile, for picadillo, in a large skillet cook ground pork, onion, jalapeno pepper (if desired), and garlic until meat is no longer pink. Add oil if needed to prevent sticking. Drain off fat. Stir corn, tomatoes, pear, raisins, salt, the 1/4 teaspoon cinnamon, and the black pepper into meat mixture. Reduce heat. Simmer, uncovered, for 10 minutes. Cool.
- Spoon about 1/2 cup of the picadillo into each pepper. Place peppers in a 3-quart rectangular baking dish. Bake, uncovered, about 20 minutes or until heated through.
- Meanwhile, for nut sauce, place nuts in a blender or food processor. Cover and blend or process until finely ground. In a small bowl stir together nuts, sour cream, milk, lime juice, and the 1/8 teaspoon cinnamon. To serve, top peppers with nut sauce and pumpkin seeds.
From the Test Kitchen
Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.
Nutrition Facts (Chiles en Nogada)
- Per serving:
- 330 kcal ,
- 20 g fat
- (7 g sat. fat ,
- 46 mg chol. ,
- 287 mg sodium ,
- 27 g carb. ,
- 3 g fiber ,
- 12 g pro.