Recipe courtesy of Silvana Salcido Esparza
Episode: Mexican
Chiles en Nogada
1 hr 10 min
10 min
4 servings
1 hr 10 min
10 min
4 servings


  • 1 tablespoon vegetable oil
  • 2 skinless, boneless chicken breasts, diced
  • 2 teaspoons diced onion
  • 1 teaspoon diced apple
  • 1 teaspoon diced dried apricots
  • 1 teaspoon dried cranberries
  • 1 teaspoon diced pear
  • 1 teaspoon raisins
  • 1 clove garlic, minced
  • 2 teaspoons tomato paste
  • 1 cup dry white wine
  • Sugar
  • Salt and freshly ground pepper 
  • 4 poblano peppers, roasted and peeled
  • 1 shallot, minced
  • 1/2 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1/4 cup almonds, ground
  • Salt and freshly ground pepper 
  • 1 teaspoon fresh cilantro leaves, for garnish
  • 1 teaspoon pomegranate seeds, for garnish


For the chiles: In a medium saute pan, heat the vegetable oil over medium heat. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, then remove from the heat. Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.

For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.

To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.


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