this.props.promoText
Chile en Nogada (Stuffed Poblano Pepper)
Mexican Independence Day is September 16th and is traditionally celebrated with this special dish. Poblano pepper is stuffed with a unique filling similar to picadillo that's made with ground beef and pork, plantains, raisins, apple, sliced almonds, and spices. The pepper is then topped with a walnut cream sauce and sprinkled with pomegranate seeds for a pop of color and flavor. This dish has all the colors of the Mexican flag and is emblematic of the country's pride!
Nutritional facts
Protein
28g
Carbs
32g
Calories
870
Fat
72g
Ingredients
Black Raisins, Extra Virgin Olive Oil, Plum Tomato, Almonds, Plantain, Walnuts, Black Pepper, Garlic, Canned Tomato, Honey, Dijon Mustard, Sour Cream, Cinnamon, Heavy Cream, Onion, Kosher Salt, Queso Fresco, Clove, Cucumber, Granny Smith Apple, Poblano Peppers , Apple Cider Vinegar, Lime Juice, Ground Pork, Ground Beef, Canola Oil, Pomegranate Seeds
Reviews
4.2
Based on 64 reviews
-
Michael Alleman · 07/24/23
More Maribel Rivero’s delicious meals
About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
You can find Maribel Rivero’s meals in...