During the independence month of September, Chiles en Nogada is practically the national dish of Mexico. Not only do the green chiles, red pomegranate seeds, and white sauce represent the colors of the Mexican flag, but the flavors also work in harmony. Pasilla peppers are stuffed with a succulent mix of ground pork, plantains, and chopped apples before being fire-roasted. Finish by spooning the walnut -cream sauce over the peppers and sprinkle with pomegranate seeds for those little pops of juicy crunchiness. Viva Mexico!
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.