Cranberry Nogada Stuffed Poblano Peppers
Originally from the area of Puebla, Mexico, this traditional dish consists of mild poblano chili peppers that are stuffed with ground pork stuffing, covered in a creamy walnut sauce and topped with pomegranate seeds and parsley. The Cranberry Nogada Stuffed Poblano Peppers gives this tasty dish a special, red twist with the help of U.S. Cranberries – the perfect pairing for this savory treat.
Featuring U.S. Cranberries
Ingredients
| 65 g | sweetened dried cranberries | |
| 230 g | fresh walnuts | |
| 1 spoonful | goat cheese (optional) | |
| 46 g | peeled and chopped almonds | |
| 8 tbsp | cream | |
| pinch of sugar | ||
Filling | ||
| sweetened dried US cranberries | ||
| 1/2 lb. | minced pork meat | |
| 1/2 lb. | ground beef | |
| 1/2 | onion, finely chopped | |
| 2 | garlic cloves, finely chopped | |
| 30 g | peeled and chopped almonds | |
| 30 g | chopped acitrón (Mexican dried sweet cabbage) | |
| 6 | roasted and seeded poblano peppers | |
| 3 | sprigs parley leaves | |
| olive oil | ||
| salt | ||
| pepper | ||
