Chiles en Nogada

Prep time: 40 minutes

Cook time: 45 minutes

Total time: 1 hour 25 minutes

Servings: 6 servings

Country of Origin

Mexico (Puebla)

Description

Chiles en Nogada is a patriotic Mexican dish created by Augustinian nuns in Puebla to celebrate Mexican independence. It features mild Poblano chilies stuffed with picadillo (a sweet-savory mixture of minced meat, dried fruits, and nuts), covered in a velvety walnut cream sauce (nogada), and garnished with ruby-red pomegranate seeds and parsley to mirror the colors of the Mexican flag.

Presentation & How It's Eaten

Served at room temperature or slightly chilled on a platter. The stuffed peppers are draped completely in white walnut sauce, then sprinkled with pomegranate seeds and chopped flat-leaf parsley. It is eaten with a knife and fork, typically during late summer when fresh walnuts and pomegranates are in season.

Ingredients

• 6 large Poblano chilies

• 500g (1.1 lbs) ground pork or beef (or a 50/50 mix)

• 2 ripe tomatoes, diced

• 1/2 white onion, finely diced

• 2 cloves garlic, minced

• 1 green apple or pear, peeled and diced

• 1 peach, peeled and diced

• 1/4 cup raisins or dried cranberries

• 1/4 cup slivered almonds or pine nuts

• 1/2 tsp ground cinnamon

• 1/4 tsp ground cloves

• 2 tbsp olive oil

• Salt and black pepper, to taste

• Walnut Sauce (Nogada):

  • 1 cup fresh shelled walnuts (peeled if possible)

  • 1/2 cup goat cheese or queso fresco

  • 1 cup heavy cream or crema

  • 1 tbsp sugar or honey

  • 2 tbsp dry sherry or milk

• Garnish: 1 cup fresh pomegranate seeds, 1/2 cup chopped parsley

Step-by-Step Directions

1. Roast and Peel Chilies: Char Poblano chilies over an open gas flame or under a broiler until black and blistered all over. Place in a sealed bag for 10 minutes to steam, then peel off charred skin, make a single vertical slit, and remove seeds carefully.

2. Make the Picadillo: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft. Add ground meat and cook until browned. Stir in tomatoes, diced apple, peach, raisins, almonds, cinnamon, cloves, salt, and pepper. Simmer for 15 minutes until fruit softens and liquid reduces.

3. Blend Nogada Sauce: Combine walnuts, goat cheese, heavy cream, sugar, and sherry/milk in a blender. Blend until silky, thick, and smooth.

4. Stuff and Assemble: Carefully spoon warm picadillo filling into each roasted Poblano pepper.

5. Serve: Lay stuffed peppers on serving plates. Pour cold walnut sauce over each pepper until coated, then top generously with pomegranate seeds and chopped fresh parsley.

Optional

• Batter & Fry: Some traditional recipes dip stuffed chilies in an egg batter and light-fry before saucing, though serving them unbattered is equally common and highlights fresh flavors.

Cooking Tips

• Peel the Walnuts: Soaking fresh walnuts in hot milk and peeling off their thin papery skins prevents the cream sauce from acquiring a bitter aftertaste.

Nutrition Facts

(Estimated per serving, based on a 6-serving breakdown)

Calories: ~520 kcal

Total Fat: 34g

Saturated Fat: 12g

Cholesterol: 75mg

Sodium: 410mg

Total Carbohydrates: 32g

Dietary Fiber: 5g

Sugars: 18g

Protein: 24g