Chiles en Nogada

About This Recipe

Chiles en nogada is one of Mexico's most celebratory dishes, known for its dramatic mix of savory filling, creamy walnut sauce and bright pomegranate seeds. The poblano chiles are usually roasted and peeled, then stuffed with a picadillo-style filling that combines meat, fruit, nuts and spices. The result is sweet, savory, rich and fresh all at once. It is a dish that rewards care, but it does not need to be fussy. The important thing is to balance the filling and keep the walnut sauce silky. Once plated, it feels festive on its own.

Ingredients

Serves 6

• 6poblano peppers
• 2 tbspoil
• 500 gground pork or beef
• 1onion(finely chopped)
• 2 clovesgarlic(minced)
• 1apple(diced)
• 1pear(diced)
• 0.25 cupraisins
• 0.25 cupalmonds(chopped)
• 1 tspcinnamon
• 1 cupwalnuts(soaked)
• 0.5 cupcream
• 1pomegranate(seeds only)
• 2 tbspparsley(chopped)

Instructions

1. 1

   Roast the chiles

   Char, peel and seed the poblanos carefully.

2. 2

   Cook the filling

   Cook onion, garlic and meat, then add fruit, raisins, almonds and cinnamon.

3. 3

   Make the nogada

   Blend soaked walnuts with cream until smooth.

4. 4

   Stuff and plate

   Fill the chiles and place on a serving dish.

5. 5

   Finish

   Spoon over walnut sauce and top with pomegranate and parsley.

Variations

• •

  Use turkey instead of pork.

• •

  Serve with no batter coating for a lighter plate.

Storage

Store components separately up to 2 days.

Frequently Asked Questions