Entrees » Chiles en Nogada (Poblano Peppers in Walnut Sauce)
Stuffed chiles are taken to a new level when aromatic spices and sweet and tart fruits are introduced. Molly Siciliano shares her rendition of Chiles en Nogada, using ground pork, aromatic spices, fresh fruit and dried apricots for the filling. Topped with a creamy walnut sauce and pomegranate seeds, the dish represents the colors of the Mexican flag, making it a national dish that's both beautiful and delicious.
Posted Friday, April 29, 2011, at 5:22 pm by mrhargro:hottie alert!
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