Fresh Chile Poblano Peppers - Chiles Poblanos Frescos 6 ct
The Chile poblano is pronounced: poh-blah-noh. Poblano peppers are mild, heart-shaped peppers that are large and have very thick walls, which make them great for stuffing. Fresh Poblano peppers are ideal for Chiles rellenos and are often only used for that dish. Poblanos are usually roasted and peeled before use. When dried, these are called ancho or mulato chiles and then used for many other applications. Chiles Poblanos frescos for Chiles Rellenos and Chiles en Nogada. Learn more about The Poblano Peppers
NOTICE: Product will be packed cold for freshness with ice packs in a cooler or insulated foil bag. We will ship expedited even when you select ground for shipping..
We only ship refrigerated products from Monday thru Wednesday so they don’t travel during weekends.
Video Chiles en Nogada by Chef Iliana de la Vega from The Culinary Institute of America
Poblano or Ancho Peppers Scoville Heat Units - 1,000 > 2,000
Video Receta Chiles en Nogada Recipe
Chiles en Nogada, a Mexican Tradition – Stuffed Chiles in Waltnut Sauce Recipe by Patricia Quintana
Recipe Ingredients for Stuffing
1/2 cup butter1 cup olive oil12 cloves garlic, peeled, plus 10 cloves garlic minced2 large white onions, grated1 lb ground pork1 lb ground veal1 lb ground beef1 lb ground ham1 cup raisins or currants2 1/2 cups prunes, pitted and finely chopped1 1/2 cups candied citron, finely chopped1 cup dried apricots, finely chopped6 large pears, finely chopped6 peaches, finely chopped4 apples, finely chopped2 cups pineapple, finely chopped1 plantain, finely chopped6 large tomatoes finely chopped1 tbs ground cinnamon1/2 tsp ground cloves1/2 tsp ground nutmeg10 bay leaves6 sprigs thyme6 sprigs marjoram1 1/2 tbs freshly ground pepper1 cup dry sherry1 cup dry white wineSalt to taste
Recipe Ingredients for the Chiles
32 medium chiles poblanos (green fresh ancho peppers), roasted, seeded, deveined and soaked in salted water and vinegar for 6 hrs.2 cups flour
Recipe Ingredients for the Batter
20 eggs, separated2 tbs salt6 tbsp flour3 qts vegetable oil
Recipe Ingredients for the Sauce
4 cups walnuts1 1/2 cups skinned almonds14 oz cream cheese7 oz goat cheese3 oz fresh cheese, such as feta1 slice bread trimmed and soaked in milk2 cups heavy cream or 1 cup heavy cream mixed with 1 cup half and half1 cup milk1 tbs grated white onion2 tbs ground cinnamon1/2 cup dry sherrySalt to taste
Recipe Ingredients for the Garnish
Seeds from 6 pomegranates1 bunch of parsley, chopped
Prepare the stuffing: Heat butter and oil in a saucepan. Brown 12 garlic cloves and discard. Brown minced garlic with onion. Add ground meats and saute until no longer red. Stir in raisins, prunes, citron, apricots, pears, peaches, apples, pineapple, plantain and tomatoes. cook until mixture begins to thicken, about 30 minutes.
Add cinnamon, cloves, nutmeg, bay leaves, thyme, marjoram, pepper, sherry and white wine. SALT to taste. Simmer, stirring constantly, until the mixture thickens, abut 1 1/4 hours. Cool
Fill prepared chiles with cooled stuffing. Put flour on a piece of waxed paper. Roll chiles in flour and place on a tray. Cover and refrigerate.
Prepare the batter: Make batter in 3 batches, as needed or it will not remain fluffy. Beat 1/3 of egg whites with a little salt until stiff. Lightly beat 1/3 of egg yolks and yolds and 2 tbs flour to whites, folding in carefully.
Meanwhile, heat oil in a deep frying pan. Dip flour coated chiles in batter, one at a time and fry over medium heat. Do not crowed pan. Remove and drain on paper towels.
Prepare the sauce: boil walnuts in water to cover for 5 minutes. Remove from water. Peel skins. Boil almonds in water to cover for 25 minutes and soak in cold water. Peel skins. Grind walnuts and almonds in a blender or food processor, adding cream cheese, goat cheese, feta cheese, bread, cream, milk onion, sugar, cinnamon, sherry and salt. the mixture will be very thick. Refrigerate.
If you are using packaged nuts, wash walnuts and almonds and follow the procedure for fresh nuts.
To serve: Place cold fried chiles on a platter. Ladle walnut sauce on top. Sprinkle with pomegranate seeds and garnish with parsley. (Chiles Rellenos en Nogada)
Serves 16 persons