![\"chile](\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/03\/chile-walnut-hash.gif\")
<\/p>\nThe title may not inspire confidence, but the dish is delish, so bear with me.\u00a0 This recipe is inspired by traditional Mexican stuffed chiles with walnut sauce.\u00a0 I say inspired, because I offer up a version that is easier to prepare, but maintains the essence of the dish.<\/p>\n
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In a nutshell, the difference between typical chiles en nogada and my chile walnut hash is the preparation process.\u00a0 The hash can be also made without the cream and meat that are found in typical preparations.\u00a0 The traditional way of roasting the chiles, preparing the filling and making the sauce can take upwards of two hours.<\/p>\n
By throwing the baby in with the bath water, so to speak, and making hash the way I describe you can achieve the taste, without minimal hassle in about half the time.<\/p>\n
A little background on the recipe:\u00a0 Chiles en nogada is a seasonal dish originating in the town of Puebla to celebrate Mexico\u2019s independence from Spain.\u00a0 What makes this dish unique is that it uses chiles, fruit (typically pomegranate seeds), garlic, nuts and cinnamon in combination.\u00a0 This unlikely grouping of ingredients is a pleasure for the tongue, hinting at sweet, salty, spicy, savory, and acid flavors in a single bite.\u00a0 Don\u2019t be hesitant about trying the recipe out; it has the power to overcome even the most skeptical of eaters.<\/p>\n
Use sweet potatoes for a more nutrient-dense meal. Prefer soup? Try this recipe here.<\/a><\/p>\n