Chiles en Nogado with Cloumage


Adapted by Enthusiast Lynne Viera of

Karl Santos and his twin Kevin, and their twin brothers Arthur and Norman, have been caring for their cows since they were children. Third-generation Shy Brothers Farm is situated between two salt-water estuaries of the Westport River just off the Atlantic Ocean, giving their pastures ocean air and fog, and giving their cheese a delicious and complex bite.

Cloumage® is the second award-winning cheese from Shy Brothers Farm, great for baking, stuffing meats, sauces, and desserts.  This recipe is compliments of our talented Enthusiast Lynne Viera.  Per Lynne:  “Traditionally pomegranate seeds are placed on top so the dish displays all the colors of the Mexican flag. The Cloumage worked SO well in this dish and it even tasted even better the second day.”


Peppers & Stuffing:

  • 8 poblano peppers, roasted & peeled
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 gloves garlic, minced
  • 1 lb ground pork
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 can (28 oz) crushed tomatoes
  • 1 tbsp cider vinegar
  • pinch of fresh nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 cup fresh pear, peeled & diced
  • 1 ripe banana, peeled & diced
  • 1/4 cup raisins
  • 1/3 cup dried apricots, diced

Walnut Sauce:

  • 6 oz Cloumage®
  • 2 cups walnuts
  • 1/4 tsp salt
  • 1 cup whole milk
  • juice of 1/2 lemon


  • fresh or dried pomegranate seeds


Roast Chiles:

  1. Preheat oven to broil
  2. Place chiles directly onto top oven rack and broil for about 3-4 minutes, then turn. Repeat and allow to char on all sides
  3. Transfer chiles to a bowl, cover and let rest for 20 minutes to steam the skins away from the flesh
  4. Once chiles have cooled, peel and discard skins and set peeled chiles aside

Make Filling:

  1. Add oil to a large pot over medium-high heat. Sauté onions for 5 minutes
  2. Add pork. Allow pork to brown, about 5 minutes
  3. Add bay leaves, cinnamon stick, allspice, cumin, nutmeg, salt, vinegar and tomatoes. Cover and allow to simmer over medium heat for 30 minutes
  4. Add apricots, raisins, pear and banana and cook for 5 more minutes
  5. Remove bay leaves and cinnamon stick

Stuff & Heat Chiles:

  1. Preheat oven to 350°
  2. With kitchen shears, cut a 2″ slit in one side of each chile and fill with the pork mixture
  3. Place stuffed chiles in a pan and place in the oven for 15-20 minutes until heated through

Make Sauce & Serve

  1. While chiles are cooking, add walnuts, Cloumage, milk and salt to a blender. Blend until mixture develops into a thick sauce. Add additional milk if desired to thin the consistency
  2. To serve, place 1 chile per serving on a plate, pour sauce on chile, squeeze a little lemon on top and garnish with pomegranate seeds

Note: All components can be made a day ahead and kept refrigerated separately

Reprinted with permission from, copyright © 2011