Chiles en Nogada

Chiles en Nogada is a traditional Mexican dish that celebrates the colors of the national flag: green, white, and red. It features roasted poblano chiles stuffed with a savory-sweet picadillo mixture of meat, fruits, and spices, topped with a creamy walnut sauce (nogada) and garnished with pomegranate seeds and parsley. This dish is often enjoyed during the Mexican Independence festivities in September and is known for its intricate balance of flavors.

Why You’ll Love This Recipe

Chiles en Nogada offers a unique combination of textures and tastes — the mild heat of the roasted chile, the rich and slightly sweet filling, the creamy nuttiness of the walnut sauce, and the fresh burst of pomegranate seeds. It is an impressive main course for special occasions, and though it requires some preparation, the result is a visually stunning and flavor-packed dish that will impress guests and family alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Poblano chiles, roasted and peeled

• Ground beef and/or pork

• Onion, finely chopped

• Garlic, minced

• Tomatoes, peeled and chopped

• Peaches, chopped

• Apples, chopped

• Pears, chopped

• Plantain, chopped

• Raisins

• Almonds, chopped

• Cinnamon

• Cloves

• Fresh herbs (parsley, thyme, etc.)

• Milk-soaked walnuts (for the nogada sauce)

• Fresh cheese or cream cheese (for the nogada sauce)

• Milk (for the nogada sauce)

• Sugar

• Salt

• Pomegranate seeds

• Fresh parsley leaves

directions

1. Roast the poblano chiles over an open flame or under a broiler until charred. Place them in a plastic bag for a few minutes to steam, then peel off the skins. Carefully slit each chile on one side and remove the seeds, keeping the stem intact.

2. In a skillet, sauté the chopped onion and garlic until fragrant. Add the ground meat and cook until browned.

3. Stir in the tomatoes, then add the chopped fruits, raisins, almonds, cinnamon, cloves, and fresh herbs. Cook gently until the mixture is well combined and slightly thickened. Adjust seasoning with salt and sugar.

4. Prepare the nogada sauce by blending the milk-soaked walnuts, cheese, milk, and a pinch of sugar until smooth and creamy.

5. Carefully stuff each chile with the picadillo mixture.

6. Arrange the stuffed chiles on a serving plate, spoon the nogada sauce generously over them, and garnish with pomegranate seeds and parsley leaves.

7. Serve immediately at room temperature for the most authentic experience.

Servings and timing

This recipe serves approximately 6 people.
Preparation time: about 1 hour 30 minutes
Cooking time: about 45 minutes
Total time: approximately 2 hours 15 minutes

Variations

• Meat-free version: Replace the ground meat with lentils or a mixture of mushrooms and nuts for a vegetarian option.

• Spicier twist: Use part serrano chiles in the picadillo for extra heat.

• Simplified nogada: Replace the traditional fresh cheese with cream cheese for a creamier, tangier sauce.

• Seasonal fruit swaps: Substitute the apples, pears, or peaches with other seasonal fruits like quince or figs.

storage/reheating

Chiles en Nogada is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the walnut sauce separate from the chiles to prevent sogginess. Reheat the chiles gently in a skillet or microwave, then top with sauce and garnishes just before serving. The nogada sauce should be served at room temperature and not reheated.

FAQs

What does “nogada” mean?

Nogada refers to the creamy walnut sauce used to top the chiles in this dish.

Can I make Chiles en Nogada ahead of time?

Yes. You can prepare the filling and roast the chiles a day ahead, but assemble with sauce and garnishes just before serving.

Are Chiles en Nogada served hot or cold?

Traditionally, they are served at room temperature.

Can I freeze Chiles en Nogada?

Freezing is not recommended as the texture of the sauce and chiles can be compromised.

What kind of walnuts should I use?

Fresh, high-quality walnuts are ideal. Soaking them in milk helps reduce bitterness.

Is this dish spicy?

The heat level is mild, as poblano chiles are generally not very spicy.

What can I substitute for pomegranate seeds?

You can use dried cranberries for a similar burst of sweetness and color, though the texture will differ.

How can I peel walnuts easily?

Blanch them in boiling water for 1–2 minutes, then rub off the skins with a kitchen towel.

Can I use only beef or pork for the filling?

Yes, you can use only one type of meat or a mixture, depending on your preference.

Why is this dish associated with Mexican Independence Day?

The colors of the dish represent the Mexican flag, making it a patriotic choice for the September celebrations.

Conclusion

Chiles en Nogada is more than a recipe — it is a symbol of Mexican heritage, combining history, tradition, and culinary artistry in one plate. While it takes time to prepare, the result is a beautiful and memorable dish that honors Mexico’s rich cultural flavors

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