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