Chiles en Nogada (Stuffed Peppers in Walnut Sauce)
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Ingredients
- 4 green peppers
- 400 g pork mince
- 200 g tomatoes
- 30 g raisins
- 1 onion
- 2 garlic cloves
- 100 g walnuts
- 150 ml soured cream
- 40 g pomegranate seeds
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 26.5 g
- Carbohydrate
- 18.8 g
- of which sugars
- 15 g
- Fat
- 38.9 g
- of which saturates
- 11.3 g
- Fibre
- 6.3 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the pork mince in a pan with the onion and garlic cloves until no pink remains, breaking it up as it cooks.
- 2
Stir in the chopped tomatoes and raisins and simmer for 10 minutes until thickened, then season and set aside.
- 3
Halve the green peppers lengthways, deseed and blanch in boiling water for 5 minutes until just tender, then drain and pat dry.
- 4
Fill each pepper half generously with the pork mixture.
- 5
Blend the walnuts with the soured cream until smooth to make the nogada sauce.
- 6
Spoon the walnut sauce over the stuffed peppers and scatter with the pomegranate seeds to serve.
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