Chiles en Nogada Paso a Paso
- Prep 60 min
- Total 2 hr 0 min
- Ingredientes 24
- Porciones 6
Los chiles en nogada son un plato tradicional mexicano que se suele preparar durante el mes de septiembre para rendirle homenaje al Día de la Independencia Mexicana. En mi familia solíamos disfrutar la receta de mamá y al terminar salíamos a gritar “¡Viva México!” la noche del 16 de septiembre. De niña lo hacía por diversión, pero ahora me doy cuenta el verdadero significado que tenía ese grito y me llena de orgullo.
por
Sonia Mendez Garcia
Actualizada Jan 19, 2017
Ingredientes
- 6 chiles poblanos
- 2 cucharadas de aceite de oliva
- 1 lb de cerdo
- 1 1/2 cucharadita de sal
- 1 cucharadita de pimienta
- 1 cucharadita de orégano
- 1 cucharadita de semillas de comino
- 1/2 cucharadita de tomillo
- 1/2 cucharadita de canela
- 1/2 taza de cebolla colorada picada en cuadraditos
- 2 dientes de ajo picados
- 1 chile serrano, picado
- 2 tomates roma picados en cuadraditos
- 5 albaricoques secos, picados finamente
- 1 pequeña manzana deliciosa dorada, cortada en cubitos
- 1/4 taza de almendras escaldadas picadas
- 1/4 taza de uvas pasas
- 3/4 taza de agua
- 1/2 cucharadita de caldo de pollo (chicken bouillon granules)
- 1 1/2 taza de crema
- 1/2 taza de crema agria
- 1 taza de nueces picadas
- 1/2 taza de semillas de granada
- 1/3 taza de cilantro picado
Instrucciones
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1Lava los pimientos poblanos y colócalos en una bandeja cubierta con papel aluminio.
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2Precalienta el broiler a temperatura alta por 2 minutos. Cocina por 5-6 minutos de cada lado o hasta que la piel se queme o ampolle.
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3Retira del horno, guarda en una bolsa hermética y deja que se enfríe por completo.
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4Agrega 2 cucharadas de aceite de oliva en una olla grande y calienta a temperatura media por 3 minutos. Agrega el cerdo, 1 cucharadita de sal, 1 de pimienta, 1 de orégano, 1 de comino, 1/2 de tomillo y 1/4 de canela. Cocina por 20 minutos o hasta que el cerdo esté dorado. Agrega cebolla, ajo y chile y cocina 3 minutos más.
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5Incorpora los tomates, calabacín, melocotón, manzana, almendras, pasas, caldo de pollo y 1/2 taza de agua. Prueba para ver si está bien de sal y cocina 15 minutos más y retira del fuego. Incorpora los ingredientes a la carne molida.
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6Saca los poblanos de la bolsa y retira la piel quemada. Ábrelos y sácales las semillas y venas con las manos.
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7Rellena los chiles con la mezcla de cerdo y coloca en la bandeja. Cubre con papel aluminio y ponlos en el horno a 200 ºF.
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8En una licuadora, mezcla la crema, crema agria, nueces, 1/4 cucharadita de canela y 1/2 cucharadita de sal. Licúa a velocidad rápida y prueba para ver si está bien de sal.
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9Luego transfiere a una olla y cocina a temperatura media/alta. Cocina 10-12 minutos o hasta que la salsa se espese. Si queda muy espesa, agrega el resto de agua (1/4 taza). Retira del fuego.
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10Saca los pimientos del horno. Sirve los pimientos en platos individuales, acompaña con salsa de nueces y decora con granadas y cilantro. Acompaña con arroz rojo mexicano, frijoles y ensalada.
Información Nutricional
524.8 Calorías, 40.4g Grasa total, 18.3g Proteína, 26.5g Carbohidratos totales, 17.3g Azúcares
Información Nutricional
Porción: 1 porción
- Calorías
- 524.8
- Grasa total
- 40.4g
- 62%
- Grasa saturada
- 15.2g
- 76%
- Colesterol
- 97.8mg
- 33%
- Sodio
- 774.7mg
- 32%
- Potasio
- 813.4mg
- 23%
- Carbohidratos totales
- 26.5g
- 9%
- Fibra dietética
- 4.6g
- 18%
- Azúcares
- 17.3g
- Proteína
- 18.3g
% Valor Diario*:
- Vitamina C
- 253.10%
- 253%
- Calcio
- 11.10%
- 11%
- Hierro
- 14.70%
- 15%
Intercambios:
Más acerca de esta receta
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Chiles en nogada is a traditional Mexican dish prepared during the month of September. It is prepared to commemorate and celebrate Mexico’s Independence Day, which is celebrated on September 16th. In our family, my mom made it a tradition that on the night of September 16th, we would go outside and scream out, “Viva Mexico!”. As a kid, I did it for fun, but now I realize the significance of that act and it fills me with pride.
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