This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!

Recipe Summary

prep:
1 hr
cook:
30 mins
additional:
5 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:
Sauce:
Garnish:

Directions

Instructions Checklist
  • Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.

    Advertisement
  • Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.

  • Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.

  • Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.

  • Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

Cook's Notes:

This is a great make ahead dish - you can make the filling ahead of time, roast the chiles ahead of time, then whip up the sauce and assemble at the last minute.

You can use ready-ground cinnamon and cloves instead of grinding the whole spices yourself.

Instead of the candied orange peel, you can use Acitrón, a traditional Mexican candy that's made of crystallized biznaga cactus and used in many sweet and savory dishes.

Nutrition Facts

724 calories; protein 33.8g 68% DV; carbohydrates 41.4g 13% DV; fat 50.5g 78% DV; cholesterol 85.5mg 29% DV; sodium 226.7mg 9% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2019
I mostly made this recipe because I saw this made on Queer Eye, and I couldn't imagine what all the different ingredients would taste like together. I made this as written. I wasn't able to get all of the pepper skin off, but it didn't seem to matter. I measured everything and chopped everything before I started. This is not a chop as you go thing. Speaking of chopping, maybe get your family members or friends to help you chop. There is so much chopping. I also recommend getting pre-chopped walnuts and pre-extracted pomegranate seeds. It will save a lot of hassle. The flavors were mild and complex. I really liked it. I will likely make again. Read More
(5)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/21/2019
I mostly made this recipe because I saw this made on Queer Eye, and I couldn't imagine what all the different ingredients would taste like together. I made this as written. I wasn't able to get all of the pepper skin off, but it didn't seem to matter. I measured everything and chopped everything before I started. This is not a chop as you go thing. Speaking of chopping, maybe get your family members or friends to help you chop. There is so much chopping. I also recommend getting pre-chopped walnuts and pre-extracted pomegranate seeds. It will save a lot of hassle. The flavors were mild and complex. I really liked it. I will likely make again. Read More
(5)
Rating: 5 stars
10/22/2018
This recipe has good flavors and textures. The filling was a little bland so I added cumin and cayenne. It was involved but I will definitely make it again. Read More
(1)