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Keto Chiles en Nogada

Keto Chiles en Nogada (Chilies in Walnut Sauce)

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Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 494
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°F (If you don't have a gas stove).
  2. 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.
  3. Place the charred chiles in a plastic bag and allow to sit for 5-10 minutes.
  4. Peel off the skin and cut a slit lengthwise into each chili. Carefully remove the seeds. Set aside.
  5. Heat olive oil in a large pot or pan over medium-high heat.
  6. Add diced onions and sauté until translucent, about 5 minutes.
  7. Add the ground pork and cook until brown, about 5 minutes.
  8. Add the diced tomatoes, carrot and zucchini to the pot.
  9. Add salt, pepper, sweetener, cinnamon, cloves and oregano.
  10. Mix in the blanched almonds and optional raisins.
  11. Simmer until the filling is cooked through and the flavors are developed, about 10-15 minutes.
  12. Meanwhile, make the walnut sauce.
  13. Combine all ingredients into a blender and pulse until walnut sauce is smooth and creamy.
  14. Once the filling is cooked through, carefully stuff the peppers.
  15. Pour the creamy walnut sauce over the stuffed peppers.
  16. Top with pomegranate seeds and fresh parsley.
  17. 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