MUSEO FRIDA KAHLO

CHILES EN NOGADA (STUFFED POBLANO PEPPERS)

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FOR THE POBLANO CHILI PEPPERS

  • 1 onion, chopped
  • 3 tablespoons oil
  • 1 kilo ground pork
  • 1/2 kilo tomato, chopped
  • 3 tablespoons parsley, chopped
  • 50 grams almond, chopped
  • 50 grams pecan, chopped
  • 100 grams raisins
  • 100 grams candied citron, chopped
  • 1/2 cup olives, chopped
  • 1/2 cup capers
  • 2 leaves basil
  • 16 poblano chili peppers
  • 7 eggs
  • oil for frying
  • salt

FOR THE NOGADA SAUCE

  • 250 grams double cream cheese
  • 250 grams walnut, peeled and conserved in milk
  • 100 grams almonds
  • 1 liter sour cream
  • 1/2 cup parsley, chopped
  • grains 2 pomegranates
  • 1/2 shot of tequila