Chile Relleno En Nogada



This is a very traditional Mexican dish, and a great keto dish.

4 poblano peppers
400 g pork leftovers, or cooked ground
2 tablespoons frying grease (lard, tallow, butter, etc)
1 jalapeno pepper
2 green onions
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons strained tomatoes
1/2 cup walnuts, soaking in water for a couple hours
1/2 cup heavy whipping cream
1/2 cup sour cream
1/2 cup goat cheese
1/2 cup cream cheese
Red and green garnish (cubed radish and green onion)

First start out with the star of the dish: Poblano peppers

They need to be scorched - either in a hot pan or on a bbq grill

Don’t be alarmed by the black and brown blistering. You will need to do this to loosen the skin in order to remove it later

When all sides of the peppers are blistered, put them in a bowl

And then place a plate to seal the heat…allowing the peppers to steam

After about 5 to 10 minutes steaming, remove cover

Gently peel the skin off of the peppers. The skin will be fairly easy to peel off

Make a slit and scoop out the seeds with a spoon. Then set the peppers aside.

Get a jalapeno pepper and a couple of green onions - chop into small pieces

Add the chopped pepper and onions to a few tablespoons of grease that has been heated in a pan

Use up any leftovers - in this case I had about 400 grams of pork shoulder roast. I cut the pork into cubes

I added the cubed pork to the pan, as well as a teaspoon of oregano and a teaspoon of ground cumin

I then added a couple tablespoons of strained tomatoes

After cooking the mixture for a few minutes, this is what it looked like. This was then used as the filling for the prepared poblano peppers

The peppers were stuffed with the meat filling

The next steps are to prepare the “nogada” sauce. First I started with 1/2 cup walnuts that have been soaking in water for a couple of hours

I drained the soaked walnuts and added them to a blender with 1/2 cup of heavy whipping cream

I then added 1/2 cup sour cream

This was followed by 1/2 cup goat cheese and 1/2 cup cream cheese

I turned on the blender and mixed everything to get a nice smooth sauce

This is what the consistency of the sauce was like

I added a nice layer of nogada sauce on the stuffed poblano peppers

I then sprinkled some green and red garnish. This is a very traditional way to decorate this dish…showcasing the colours of the Mexican flag. I used diced radish and green onions

Close up

Such a wonderful dish to cut into

The perfect bite

What did you Keto today?
(James storie) #2

Could pecans be used in place of the walnuts and still get the same effect? My youngest daughter is allergic. This looks amazing btw!


Yes. Pecans will work with this recipe. :grinning:

(I want abs... olutely all the bacon) #4

Beautiful @Fiorella! Are the walnuts raw or roasted before you soak?


I used raw walnuts. But, I would imagine you can use whatever you have access to. Also, the authentic version of the recipe requires that the dark skin be peel off the walnuts…which is a very tedious and difficult task! The reason for that is to make the whitest sauce possible…however, as you can see, I didn’t peel the walnuts and the sauce still came out pretty white anyhow.

(I want abs... olutely all the bacon) #6

Excellent, I’ve been purchasing raw and keeping nuts in the freezer. I will follow your lead on not pealing the walnuts. I’m looking forward to this recipe :yellow_heart::purple_heart::blue_heart::green_heart: