Chiles en Nogada

Chiles en Nogada is a traditional Mexican dish that beautifully blends sweet, savory, and creamy elements in one elegant and patriotic plate. It features poblano chiles stuffed with a picadillo-style filling of seasoned meat, fruits, and spices, topped with a rich walnut cream sauce (nogada) and garnished with fresh pomegranate seeds and parsley—symbolizing the green, white, and red of the Mexican flag.

Why You’ll Love This Recipe

Chiles en Nogada is more than just a meal—it’s a cultural experience. This dish is a beloved part of Mexican culinary heritage, especially served during Independence Day celebrations in September. The combination of tender roasted poblano peppers, flavorful meat-and-fruit filling, and the silky walnut sauce creates a perfect harmony of textures and tastes. It’s festive, flavorful, and stunningly beautiful on the plate.

Ingredients

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

For the chiles and filling

• Poblano chiles
• Ground pork or beef (or a mix)
• Onion, finely chopped
• Garlic, minced
• Apple, peeled and diced
• Pear, peeled and diced
• Plantain or banana, chopped
• Dried fruits (raisins, chopped dried apricots, or cranberries)
• Almonds or pine nuts
• Cinnamon
• Cloves
• Black pepper
• Salt
• Fresh tomatoes, peeled and chopped (or tomato puree)
• Olive oil or lard

For the nogada (walnut sauce)

• Walnuts, blanched and peeled
• Milk or cream
• Queso fresco (or cream cheese for a richer texture)
• Sugar
• Cinnamon (optional)
• Sherry or brandy (optional)
• Salt

For garnish

• Pomegranate seeds
• Fresh parsley, finely chopped

Directions

1. Roast the chiles: Char the poblano chiles over an open flame or under a broiler until blackened. Place in a plastic bag or cover with a towel to steam for 10 minutes. Peel off the skin, make a slit down one side, and carefully remove the seeds. Set aside.
2. Make the filling: Heat oil in a pan and sauté onion and garlic until soft. Add ground meat and cook until browned. Stir in chopped fruits, nuts, spices, and tomatoes. Simmer for 15–20 minutes until the mixture is thick and fragrant. Season to taste and let cool.
3. Stuff the chiles: Carefully fill each chile with the cooled meat mixture. You can secure with toothpicks if needed to keep them closed.
4. Make the walnut sauce: Blend peeled walnuts with milk or cream, cheese, sugar, a pinch of salt, and optional cinnamon or sherry. Blend until smooth and creamy.
5. Assemble: Place stuffed chiles on a serving plate. Generously spoon the walnut sauce over the top.
6. Garnish and serve: Sprinkle with pomegranate seeds and parsley. Serve at room temperature or slightly chilled.

Servings and timing

This recipe serves 4–6.
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour 10 minutes

Variations

• Vegetarian version: Use lentils or a mix of sautéed mushrooms and grains in place of the meat.
• Sweet-forward filling: Add more dried fruit or cinnamon for a sweeter flavor profile.
• Sauce twist: Add a bit of goat cheese or Greek yogurt for a tangier nogada.
• Fried version: Lightly coat stuffed chiles in egg batter and fry before adding the sauce (traditional in some regions).

Storage/reheating

Store leftovers in the fridge for up to 3 days. Keep the sauce and chiles separate if possible, and assemble just before serving. Reheat the stuffed chiles gently in the oven at 300°F (150°C), and bring the sauce to room temperature before pouring it over. Freezing is not recommended due to the dairy-based sauce.

FAQs

Do I have to peel the walnuts?

Yes, peeling helps eliminate bitterness and gives the sauce its smooth, creamy taste and light color.

Can I use canned chiles?

Fresh roasted poblanos are best for flavor and texture, but canned whole green chiles can work in a pinch.

Is Chiles en Nogada served hot or cold?

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

Can I prepare this in advance?

Yes—make and stuff the chiles a day ahead, and refrigerate the sauce separately. Assemble before serving.

What’s the best substitute for queso fresco?

Cream cheese, ricotta, or farmer’s cheese can work, depending on your desired texture.

Can I skip the pomegranate seeds?

They’re traditional for flavor and symbolism, but you can substitute with dried cranberries or leave them off.

What meat is best for the filling?

Ground pork is traditional, but a mix of beef and pork or even chicken works well.

How do I peel walnuts easily?

Soak them in hot water for a few minutes, then rub off the skins with a towel or your fingers.

Is this dish spicy?

No—poblano peppers are mild, and the dish is more sweet and savory than spicy.

Can I make this dairy-free?

Use plant-based cream and cheese alternatives in the nogada sauce, though texture may vary slightly.

Conclusion

Chiles en Nogada is a truly special dish that brings the warmth of tradition, the richness of flavor, and the beauty of Mexican cuisine to your table. With its stunning presentation and complex, comforting taste, it’s a meal made to celebrate heritage, history, and family. Whether you’re making it for a holiday or just exploring classic recipes, this dish is a culinary treasure worth savoring.

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