- 4 poblano peppers roasted and peeled
- 2 cups of chopped mushrooms
- 1/2 cup dried cranberries
- 1/3 cup apricot, chopped
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 cup of walnut chopped
- 3 tablespoons of butter
- 2 cups of nogada
- 1/2 cup of pomegranate
- 2 tablespoons of chopped parsley
- Sauté the onion and garlic with the butter. Add the blueberries and apricot. When they begin to brown add the mushrooms and walnuts. Cook until all the water in the mushrooms evaporates.
- Fill the chiles with the previous mixture.
- Bathe the chiles with the nogada. Garnish with the pomegranate and chopped parsley when bringing to the table.
Yes or yes you have to try these vegetarian chiles en nogada with nuts . You will not regret preparing them because their flavor is exquisite.
BRIEF HISTORY OF THE CHILES EN NOGADA RECIPE
- This dish emerged almost 200 years ago (1821)
- It is said that the Augustinian nuns of the Santa Mónica Convent in Puebla were the creators of the chiles en nogada.
- The reason, to celebrate the saint of Agustín de Iturbide (celebrated on August 28), and who would be in that city.
- The intention of the dish was to reflect through its ingredients the colors of the Trigarante army: green (poblano pepper), white (nogada) and red (pomegranate).
Go ahead and prepare this dish during the month of August and September. Although it requires many ingredients, do not worry, its preparation is not as difficult as you imagine.
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