Description

Chiles en Nogada is a traditional Mexican dish made with poblano peppers stuffed with a savory-sweet picadillo filling, topped with a rich walnut cream sauce (nogada), and garnished with pomegranate seeds and fresh parsley. It’s a beautiful balance of flavor, color, and culture — representing the green, white, and red of the Mexican flag.

Ingredients

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For the chiles and filling:

6 large poblano peppers

1 tbsp oil

1/2 medium white onion, finely chopped

2 cloves garlic, minced

1 lb ground pork or beef (or a mix)

2 Roma tomatoes, finely chopped

1 apple, peeled and diced (Granny Smith or similar)

1 pear, peeled and diced

1 peach or plantain, peeled and diced (optional)

1/4 cup raisins

1/4 cup chopped almonds or walnuts

1/2 tsp ground cinnamon

1/4 tsp ground cloves

Salt and pepper to taste

For the nogada (walnut sauce):

1 cup walnuts (soaked in hot water for 1 hour, peeled if possible)

1/2 cup milk (or as needed for consistency)

1/2 cup Mexican crema or sour cream

4 oz cream cheese

1–2 tbsp sugar (to taste)

1/4 tsp cinnamon

Pinch of salt

Toppings:

1/2 cup pomegranate seeds

1/4 cup chopped fresh parsley

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Instructions

Roast the poblanos: Roast peppers over an open flame or under the broiler until charred on all sides. Place in a sealed bag or covered bowl for 10 minutes to steam, then peel off the skin. Carefully slit each pepper and remove seeds, keeping stems intact.
Make the filling: In a skillet, heat oil and sauté onion and garlic until soft. Add the ground meat and cook through. Stir in tomatoes, diced fruits, raisins, nuts, and spices. Simmer for 10–15 minutes, until mixture thickens and fruit is tender. Season to taste.
Make the walnut sauce: Blend soaked and drained walnuts with milk, crema, cream cheese, sugar, cinnamon, and a pinch of salt until smooth and creamy. Add more milk if needed to thin the sauce.
Stuff the chiles: Gently fill each poblano with the warm meat mixture.

Plate and garnish: Place stuffed chiles on a plate. Generously spoon walnut sauce over the top. Garnish with pomegranate seeds and parsley.

Notes

For a smoother sauce, peel the walnuts after soaking (optional but more authentic).

This dish is traditionally served at room temperature or slightly warm.

You can prep all the components ahead and assemble just before serving.