The Magical Tale of Chiles en Nogada | Sweet Heat with Rick Martinez

The Magical Tale of Chiles en Nogada | Sweet Heat with Rick Martinez

It’s story hour this week on Sweet Heat! Join Rick on this journey to make Chiles en Nogada, a delicacy served to celebrate Mexican Independence Day. Charred poblano chiles are stuffed with a picadillo made from ground pork with diced plantains, pears, apples, onions, and tomatoes. It’s topped with a deliciously rich nogada sauce using crema natural and earthy walnuts. GET THE RECIPE ►►

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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00:00:00 Intro
00:01:16 The Ingredient Breakdown
00:01:56 Chapter 1 – Ingredient Montage
00:02:37 Chapter 2 – Fire
00:03:31 Chapter 3 – Peel the Peppers, Smash the Tomatoes
00:04:29 Chapter 4 – Make the Picadillo
00:06:27 Chapter 5 – Make the Nogada
00:07:41 Chapter 6 – Getting the Stuffing Just Right
00:09:23 Chapter 7 – Plating
00:09:48 Chapter 8 – Eat

PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes


Picadillo & Chiles
2 tablespoons lard
1 pound ground pork, preferably not lean
1/2 medium white onion, chopped
4 garlic cloves, finely grated
1/2 sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped
1/2 firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped
1/2 firm-ripe plantain, peeled and chopped

Kosher salt
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/4 cup dry sherry
1 pound roma tomatoes
1/2 peach, peeled, pitted, and chopped
1/4 cup unroasted whole almonds, chopped
1/3 cup golden raisins
1/3 cup pitted Spanish green olives
1/2 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
8 large poblano peppers

Nogada Sauce & Garnish
2 1/4 cups walnuts, unroasted
3/4 cup crema ácida or crème fraiche or sour cream
3/4 cup crema natural or heavy cream
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 cup pomegranate seeds, for garnish
1/2 cup parsley leaves and tender stems, for garnish


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