Chiles en Nogada

Chiles en nogada is one of Mexico’s most iconic and patriotic dishes — a festive plate that features poblano chiles stuffed with a savory-sweet meat and fruit picadillo, topped with a creamy walnut sauce (nogada), and finished with a sprinkle of fresh pomegranate seeds and parsley. With its red, white, and green colors representing the Mexican flag, this dish is traditionally served during Mexican Independence Day celebrations but is delicious any time of year.

Why You’ll Love This Recipe

Chiles en nogada is a true celebration on a plate — rich in flavor, color, and history. The contrast of savory meat with sweet dried fruits, warm spices, and the cool, nutty cream sauce creates a unique and memorable flavor profile. While it looks elegant and elaborate, each part is straightforward to prepare, and the end result is absolutely worth the effort.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chiles and filling:

• Poblano chiles (roasted and peeled)
• Ground beef or pork (or a combination)
• Onion, finely chopped
• Garlic, minced
• Tomato, chopped or pureed
• Apple, peeled and diced
• Pear, peeled and diced
• Peach or plantain, peeled and diced
• Raisins
• Slivered almonds or chopped nuts
• Ground cinnamon
• Cloves (optional)
• Salt and pepper
• Olive oil or vegetable oil

For the nogada (walnut sauce):

• Walnuts (soaked and peeled for a smoother sauce)
• Milk or cream (or a combination)
• Fresh cheese (like queso fresco or cream cheese)
• Sugar (optional)
• Cinnamon (optional)
• Sherry or brandy (optional, for flavor depth)
• Salt, to taste

Garnishes:

• Fresh pomegranate seeds
• Fresh parsley, chopped

directions

1. Roast the poblanos over an open flame or under the broiler until blackened and blistered. Place in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skin. Make a small slit and remove the seeds carefully. Set aside.
2. Make the filling: In a skillet, heat oil and sauté onion and garlic until translucent. Add ground meat and cook until browned. Stir in tomato, diced fruit, raisins, nuts, and spices. Cook for 10–15 minutes until the mixture is soft, thickened, and aromatic. Season with salt and pepper. Let cool slightly.
3. Stuff the chiles with the cooled filling, being careful not to tear them. Close the opening with toothpicks if needed.
4. Prepare the nogada sauce: Blend the soaked, peeled walnuts with milk/cream, cheese, a pinch of salt, and optional sugar, cinnamon, or sherry. Blend until smooth and creamy. Adjust thickness by adding more milk or cream if needed.
5. To serve, place each chile on a plate and generously spoon the nogada sauce over the top. Garnish with pomegranate seeds and chopped parsley. Serve at room temperature or slightly chilled.

Servings and timing

Serves 4–6
Prep time: 30 minutes
Cook time: 30–40 minutes
Total time: About 1 hour and 15 minutes

Variations

• Vegetarian version: Replace meat with sautéed mushrooms, lentils, or a mix of rice and vegetables.
• Vegan sauce: Use soaked cashews and plant-based milk instead of walnuts and dairy.
• Add dried fruit: Dried apricots or prunes bring more sweetness to the filling.
• Spicier version: Add a touch of chipotle or jalapeño to the filling for heat.
• Breaded style: Some traditional versions batter and fry the stuffed chiles before adding the sauce.

storage/reheating

Store leftovers in the refrigerator in an airtight container for up to 3 days. Keep the sauce and chiles separate if possible. Reheat the chiles in the microwave or oven, and spoon the sauce over just before serving. Avoid reheating the walnut sauce to maintain its flavor and texture.

FAQs

What does “chiles en nogada” mean?

It means “chiles in walnut sauce.” Nogada refers to the creamy sauce made from walnuts.

Do I have to peel the walnuts?

Peeling gives the sauce a smoother, whiter appearance. Soaking them in hot water or milk helps loosen the skins.

Can I make this dish ahead of time?

Yes! You can make the filling and sauce in advance. Assemble before serving for best presentation.

Is this dish served hot or cold?

Traditionally, it’s served at room temperature or slightly chilled — especially the sauce.

Can I use different chiles?

Poblanos are preferred for their size and mild flavor, but Anaheim chiles can be used if poblanos aren’t available.

What kind of cheese is best for the sauce?

Queso fresco or cream cheese work well for creaminess and mild flavor.

Can I freeze chiles en nogada?

You can freeze the stuffed chiles without sauce. The walnut sauce is best made fresh.

What can I serve with this dish?

It’s often served with white rice or on its own as a complete meal.

What’s the origin of chiles en nogada?

It originated in Puebla and is said to have been created in honor of Mexico’s independence in 1821.

Is chiles en nogada spicy?

No, it’s typically mild with sweet and savory flavors. You can add spice if you like.

Conclusion

Chiles en nogada is a masterpiece of Mexican cuisine — rich, colorful, and full of history. From the sweet-savory picadillo to the creamy walnut sauce and vibrant garnishes, every bite is a blend of flavor and tradition. Whether you’re celebrating a holiday or simply exploring authentic Mexican cooking, this elegant dish is sure to impress.

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