“Quick” Chile Walnut Hash (a la chiles en nogada)

The title may not inspire confidence, but the dish is delish, so bear with me.  This recipe is inspired by traditional Mexican stuffed chiles with walnut sauce.  I say inspired, because I offer up a version that is easier to prepare, but maintains the essence of the dish.

In a nutshell, the difference between typical chiles en nogada and my chile walnut hash is the preparation process.  The hash can be also made without the cream and meat that are found in typical preparations.  The traditional way of roasting the chiles, preparing the filling and making the sauce can take upwards of two hours.  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.

A little background on the recipe:  Chiles en nogada is a seasonal dish originating in the town of Puebla to celebrate Mexico’s independence from Spain.  What makes this dish unique is that it uses chiles, fruit (typically pomegranate seeds), garlic, nuts and cinnamon in combination.  This unlikely grouping of ingredients is a pleasure for the tongue, hinting at sweet, salty, spicy, savory, and acid (read more about taste) flavors in a single bite.  Don’t be hesitant about trying the recipe out; it has the power to overcome even the most skeptical of eaters.

Use sweet potatoes for a more nutrient-dense meal.

Chile Walnut Hash

Ingredients

5 oz ground turkey

1 large sweet potato (about 2 cups), peeled and chopped

1 onion, chopped

3 cloves garlic, chopped

4 ancho (spicier) or poblano chiles, chopped

2 small tomatoes, chopped

½ cup raisins

½ cup walnuts, chopped

1 tsp cinnamon

½ tsp thyme

Salt and pepper to taste

Note: for vegetarian option, replace turkey with an extra potato and omit step 1.

Instructions

1. Cook ground turkey with 1 Tbsp olive oil in a large sauté pan.
2. Heat 1 Tbsp of olive oil in same pan and add chopped sweet potatoes.  Cook for 25-30 minutes over medium heat, stirring occasionally or until tender.  I sometimes add a bit of water to the pan and cover it for 5 minutes to speed up the cooking process.
3. While potatoes are cooking, heat 1 Tbsp of olive oil over medium heat in a separate pan.  Add onions and garlic and cook for 5 to 6 minutes, stirring frequently.  Add peppers and cook for 2 minutes longer.  Finally, add tomatoes, raisins, cinnamon, walnuts, and thyme and cook for an additional 5 minutes.
4. Add turkey and onion/tomato mixture to the potatoes, and stir over medium heat until well combined and heated through. Add salt and pepper to taste.
5. Serve.

I tend to be liberal with my spices.  Adding a bit more cinnamon and thyme than the recipe calls for just enhances the flavor as far as I’m concerned.