Chiles en Nogada (Stuffed Poblano Chile Peppers)

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 (4 lb) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stalk celery
1 clove garlic, peeled
12 fresh poblano chile peppers, cleaned, roasted, and peeled
1 white onion, chopped
3 cloves garlic, chopped
4 oz raisins
4 oz brown sugar
4 oz walnuts
1/4 tsp ground black pepper
4 bay leaves
1 Tbsp distilled white vinegar
1/2 cup chopped fresh cilantro
3 Tbsp tomato paste
4 (8 oz) packages cream cheese
8 oz soft goat cheese
1 cup sour cream
8 oz walnuts
1/2 tsp ground nutmeg
3/4 tsp white sugar
1/2 bunch cilantro, finely chopped


Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.

In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 oz walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro, and tomato paste. Reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.

Preheat oven to 250°F (120°C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in a preheated oven to keep warm.

To make sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 oz walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

Serves 12.

By Lucy Loo.