Chiles en Nogada (Chilies in Walnut Sauce) Recipe | Simply Recipes http://www.simplyrecipes.com A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments. Thu, 23 May 2013 04:40:29 +0000 en-US hourly 1 Simply Recipes » Chiles en Nogada (Chilies in Walnut Sauce) Recipe | Simply Recipes http://www.simplyrecipes.com http://www.simplyrecipes.com/wp-content/themes/simply/i/logo.png?v=2 301 47 A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments. Chiles en Nogada (Chilies in Walnut Sauce) http://www.simplyrecipes.com/recipes/chiles_en_nogada_chilies_in_walnut_sauce/ http://www.simplyrecipes.com/recipes/chiles_en_nogada_chilies_in_walnut_sauce/#comments Fri, 29 Oct 2004 00:39:57 +0000 Elise http://www.simplyrecipes.com/recipes/chiles_en_nogada_chilies_in_walnut_sauce Guaymas Restaurant in Tiburon is my favorite Mexican restaurant in Northern California and their Chile Poblano is the best item on the menu. It is a green poblano chili stuffed with a picadillo and covered in a walnut creme sauce and sprinkled with pomegranate seeds. I have loved this dish for years and and finally found the recipe in Diana Kennedy’s The Cuisines of Mexico. Guyamas’ version uses a ground chicken picadillo, while Diana Kennedy’s version uses a pork picadillo. “Chiles en Nogada” (chilies in walnut sauce) is traditionally made with pork and is a specialty of Puebla. According to Ms. Kennedy,

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquest were concocted of ingredients of the color of the Mexican flag; in this dish were the green chilies, the white sauce, and the red pomegranate seeds.

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]]> Guaymas Restaurant in Tiburon is my favorite Mexican restaurant in Northern California and their Chile Poblano is the best item on the menu. It is a green poblano chili stuffed with a picadillo and covered in a walnut creme sauce and sprinkled with pomegranate seeds. I have loved this dish for years and and finally found the recipe in Diana Kennedy’s The Cuisines of Mexico. Guyamas’ version uses a ground chicken picadillo, while Diana Kennedy’s version uses a pork picadillo. “Chiles en Nogada” (chilies in walnut sauce) is traditionally made with pork and is a specialty of Puebla. According to Ms. Kennedy,

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquest were concocted of ingredients of the color of the Mexican flag; in this dish were the green chilies, the white sauce, and the red pomegranate seeds.

Continue reading "Chiles en Nogada (Chilies in Walnut Sauce)" »

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