Recipes · Mexican · Main Courses
Chiles en Nogada
One serving has 900 kcal and 33 g protein, and at least a fifth of a woman's daily need of vitamin C (121%), manganese (111%), copper (109%), cobalamin (84%), pyridoxine (78%) and zinc (77%). Ready in 80 minutes.
- Preparation: 40 min
- Cooking: 40 min
- Makes: 1 serving (421 g)
- Difficulty: Hard
- Diets: Gluten-free, High protein
- Contains: beef, dairy, nut, pork
Ingredients
- 100 g Poblano peppers, raw
- 70 g Beef, ground, 80% lean, raw
- 50 g Pork, ground, raw
- 20 g Apples, raw
- 20 g Peaches, raw
- 10 g Raisins
- 10 g Almonds
- 20 g Onions, raw
- 5 g Garlic, raw
- 0.5 g Cinnamon
- 40 g Walnuts
- 25 g Cream cheese
- 25 g Milk, whole
- 15 g Pomegranate, raw
- 2 g Parsley, fresh
- 8 g Vegetable oil
- 0.6 g Salt
Method
- Roast the poblano over an open flame or under a broiler, turning, until blistered all over, then place in a covered bowl for 10 minutes, peel off the skin, and slit one side to remove the seeds, keeping the pepper whole.
- Cook the onion and garlic in the oil for 5 minutes, add the ground beef and pork, and cook, breaking it up, until fully browned with no pink left, about 10 minutes.
- Stir in the diced apple, peach, raisins, almonds and cinnamon and simmer for 8-10 minutes until the fruit softens and the mixture is fairly dry.
- Season with the salt and stuff the mixture into the roasted poblano.
- Blend the walnuts, cream cheese and milk until smooth to make the nogada sauce, adding a little more milk if it's too thick to pour.
- Place the stuffed poblano on a plate, spoon the walnut sauce generously over the top, and scatter with pomegranate seeds and parsley.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 900 kcal | 43% |
| Carbohydrates | 34.3 g | |
| Water | 276 mL | |
| Fiber | 8.2 g | 28% |
| Protein | 33.3 g | 69% |
| Tryptophan | 0.31 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.5 g | |
| Lysine | 2.3 g | |
| Methionine | 0.73 g | |
| Cystine | 0.37 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1 g | |
| Valine | 1.6 g | |
| Histidine | 1 g | |
| Fat | 73.6 g | |
| Monounsaturated | 21.9 g | |
| Polyunsaturated | 26.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 22.1 g | |
| Saturated | 18.9 g | |
| Trans-Fats | 1.2 g | |
| Cholesterol | 113 mg | |
| Calcium | 180 mg | 18% |
| Copper | 0.98 mg | 109% |
| Iron | 4.3 mg | 24% |
| Magnesium | 139 mg | 45% |
| Manganese | 2 mg | 111% |
| Phosphorus | 489 mg | 70% |
| Potassium | 1,055 mg | 22% |
| Selenium | 29.2 µg | 53% |
| Sodium | 406 mg | |
| Zinc | 6.2 mg | 77% |
| Thiamin (vitamin B1) | 0.68 mg | 62% |
| Riboflavin (vitamin B2) | 0.57 mg | 52% |
| Niacin (vitamin B3) | 6.9 mg | 49% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 29% |
| Pyridoxine (vitamin B6) | 1 mg | 78% |
| Folate (vitamin B9) | 79.1 µg | 20% |
| Cobalamin (vitamin B12) | 2 µg | 84% |
| Choline | 83 mg | 20% |
| Vitamin A | 123 µg | 18% |
| Vitamin C | 91 mg | 121% |
| Vitamin D (D2 + D3) | 14.8 IU | 2% |
| Vitamin E | 4.5 mg | 30% |
| Vitamin K | 61.9 µg | 69% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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