Chiles en Nogada (Stuffed Poblano Chile Peppers)

Recipe View 1 hrs Prepare the Chicken: In a large pot, combine the chicken pieces, halved onion, carrots, celery stalk, and garlic clove. Cover with water and bring to a boil. Simmer until the chicken is cooked through (approximately 45-60 minutes). Once cooled, shred the chicken into bite-sized pieces.

Recipe View 30 mins Craft the Filling: In a large skillet over medium heat, sauté the chopped onion and garlic until softened (about 5-7 minutes). Add the shredded chicken, raisins, brown sugar, 4 ounces of walnuts, black pepper, and bay leaves. Mix well and sauté for 3-5 minutes, then stir in the vinegar, cilantro, and tomato paste. Reduce the heat to low and simmer for 15 minutes. Remove from heat and allow to cool completely.

Recipe View 5 mins Stuff the Chiles: Preheat the oven to 250 degrees F (120 degrees C). Carefully cut a slit lengthwise along one side of each roasted poblano pepper. Gently stuff each pepper with the cooled chicken mixture. Place the stuffed peppers in the preheated oven to keep warm while you prepare the sauce.

Recipe View 7 mins Create the Nogada Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces of walnuts, nutmeg, and white sugar. Heat, stirring constantly, for 5-7 minutes, until the mixture is smooth and well blended.

Recipe View 0 mins Assemble and Garnish: Pour the warm nogada sauce generously over the warm stuffed chile peppers. Garnish with finely chopped fresh cilantro before serving.