EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
한국어
中文
Bahasa Indonesia
Bahasa Melayu
ไทย
हिन्दी
Chiles en Nogada
Chiles en nogada is a festive Mexican dish: roasted poblano peppers stuffed with a sweet and savoury pork picadillo, covered with a cold walnut cream and scattered with pomegranate. The SuperSonic Chopper Extra blends the walnut sauce smooth without electricity, and the Silicone Baking Sheet roasts the peppers.
- Total time
- 85 min
- Prep
- 40 min
- Cook
- 45 min
+ Tupperware Silicone baking sheet, Tupperware Tupperware cookware, Tupperware Mixing bowl, Tupperware Portioning scoop
Ingredients
Method
Heat the oven to 400 °F (200 °C). Put the walnuts in a small bowl, cover with hot water and leave to soak for 20 minutes, then drain.
Lay the poblanos on the Tupperware Silicone Baking Sheet with rim and roast for 30 minutes, turning them so the skin chars on all sides. Transfer them to the medium Tupperware Thatsa Bowl and rest the seal on top without closing it; the trapped steam loosens the skins. Once cool, peel them and remove the seeds.
While the peppers roast, heat the oil in the Tupperware Universal Fry Pan over medium heat and cook the onion and garlic until fragrant. Add the pork with the salt, pepper, sugar, thyme and cloves and cook, stirring, for about 5 minutes, until no longer pink.
Add the tomatoes, cover and simmer for 5 minutes. Stir in the pear and raisins, cook for 2 to 3 minutes more and take off the heat.
For the sauce, put the drained walnuts, crema, cream cheese, brown sugar and cinnamon in the base of the Tupperware SuperSonic Chopper Extra fitted with the blade. Close and pull the cord until completely smooth.
Fill each pepper with the pork mixture using the medium Tupperware Portioning Scoop. Spoon the walnut sauce over, scatter with pomegranate seeds and parsley and serve warm.
