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Keto Chiles en Nogada

Keto Chiles en Nogada (Chilies in Walnut Sauce)

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Course Main Course
Cuisine Mexican
Servings 6
Calories 494 kcal

Ingredients
  

  • 6 Large Poblano Peppers
  • 50 Grams White Onion Diced.
  • 1 Lbs Ground Pork
  • 150 Grams Tomatoes About 1 large tomato, diced.
  • 150 Grams Zucchini Diced.
  • 100 Grams Carrot About 1 large Carrot, diced.
  • 1/4 Cup Blanched Almonds Chopped.
  • 1/4 Cup Raisins Optional, if not following a strict keto diet.
  • 2 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Sweetener Granulated stevia, swerve, erythritol etc.
  • 1 Tsp Mexican Oregano
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Cloves

Walnut Sauce

  • 1 Cup Walnuts Shelled.
  • 1/2 Cup Heavy Whipping Cream
  • 1/2 Cup Mexican Crema or Crème Fraîche
  • 85 Grams Cream Cheese Or queso fresco or goat cheese.
  • 1 Tbsp Sweetener Granulated stevia, swerve, erythritol etc.
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Salt Optional, to taste.
  • 1/8 Tsp White Pepper Optional, to taste.

Garnish

  • 1/4 Cup Pomegranate Seeds Don't skip this ingredient!
  • Fresh Parsley

Instructions
 

  • Preheat oven to 400°F (If you don't have a gas stove).
  • Roast the poblano peppers in the oven for 20-30 minutes. Alternatively, you can roast the peppers over the open flame on the gas burner.
  • Place the charred chiles in a plastic bag and allow to sit for 5-10 minutes.
  • Peel off the skin and cut a slit lengthwise into each chili. Carefully remove the seeds. Set aside.
  • Heat olive oil in a large pot or pan over medium-high heat.
  • Add diced onions and sauté until translucent, about 5 minutes.
  • Add the ground pork and cook until brown, about 5 minutes.
  • Add the diced tomatoes, carrot and zucchini to the pot.
  • Add salt, pepper, sweetener, cinnamon, cloves and oregano.
  • Mix in the blanched almonds and optional raisins.
  • Simmer until the filling is cooked through and the flavors are developed, about 10-15 minutes.
  • Meanwhile, make the walnut sauce.
  • Combine all ingredients into a blender and pulse until walnut sauce is smooth and creamy.
  • Once the filling is cooked through, carefully stuff the peppers.
  • Pour the creamy walnut sauce over the stuffed peppers.
  • Top with pomegranate seeds and fresh parsley.
  • Enjoy!

Note: This dish is meant to be served at room temperature.

    Notes

    Nutrition Information (6 Servings):
    • 494 Calories
    • 17.4g Carbohydrates
    • 6.1g Fiber
    • 32.1g Fat 
    • 25.7g Protein  
    Net Carbs: 11.3g / Serving 
    *Not including optional raisins*
    Nutritional Information with Raisins (6 Servings): 
    • 476 Calories
    • 22.6g Carbohydrates 
    • 6.4g Fiber
    • 32.6g Fat
    • 25.8g Protein
    Net Carbs: 16.2g / Serving