Mexican Stuffed Poblanos with Walnut Sauce

Chiles en nogada is one of Mexico’s most iconic dishes. Traditionally served for Mexico’s Independence Day, the dish is known for its colors—green poblano peppers, white walnut sauce, and bright red pomegranate seeds—representing the Mexican flag.

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Ingredients

SERVINGS:

Calories: 1620 Protein: 58 g

For the filling:

5.0 tbsp. neutral oil
1.0 cups onion, chopped
4.0 cups hydrated textured soy protein (drained well)
1.0 cups carrots, diced small
1.0 cups potatoes, diced small
1.0 cups cooked green peas
5.0 tbsp. raisins
5.0 tbsp. dried cranberries
3.0 tbsp. sliced almonds
1.0 tbsp. ground nutmeg
garlic powder, to taste
ground cumin, to taste
pinch of cinnamon

For the walnut sauce:

2.0 cups walnuts
1.0 cups almonds
15 oz. firm tofu
1.0 cups soy milk
1.0 tsp. sugar
1.0 tsp. salt
1.5 tbsp. sherry

For serving:

6.0 roasted poblano peppers, peeled, seeded, and deveined
1.0 cups parsley, chopped
3.0 pomegranates (seeds)

Preparation

Make the filling:

Heat oil in a large skillet over medium heat. Sauté onion until translucent.
Add the soy protein and cook for 5 minutes.
Stir in carrots and potatoes, cooking until just tender.
Mix in peas, raisins, cranberries, almonds, nutmeg, garlic powder, cumin, and cinnamon. Reduce heat and cook until vegetables are soft. Adjust seasoning and set aside.

Make the walnut sauce:

Toast the walnuts and almonds in a skillet over medium heat until lightly golden. Let cool.
Blend nuts with tofu, soy milk, sugar, salt, and sherry until smooth and creamy. Taste and adjust with extra salt or sugar if needed.

Assemble:

Gently stuff each roasted poblano pepper with the filling.
Place on a serving platter and cover with walnut sauce.
Garnish with parsley and pomegranate seeds.

Tips

Traditionally, this dish is served at room temperature so the flavors stand out.