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Le Chaudron recipe
Chiles en nogada
Chiles en nogada (stuffed peppers in walnut sauce)
⏱ 90 minServes 4Hard480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4large green peppers (ideally poblanos)
300 g (11 oz)ground pork
2apples, diced
60 g (2 oz)raisins
50 g (2 oz)chopped almonds
100 g (3½ oz)walnuts
200 ml (¾ cup)heavy cream
- 4 large green peppers (ideally poblanos)
- 300 g (11 oz) ground pork
- 2 apples, diced
- 60 g (2 oz) raisins
- 50 g (2 oz) chopped almonds
- 100 g (3½ oz) walnuts
- 200 ml (¾ cup) heavy cream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the ground pork for 6 minutes, breaking it up.
- Add the apples, raisins and almonds and cook 10 minutes.
- Roast the peppers to loosen the skins, then peel carefully, keeping them whole with stems.
- Stuff generously without tearing.
- Blend the walnuts with the cream into a smooth white sauce.
- Spoon the sauce over the peppers, scatter with pomegranate seeds and serve warm.
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