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Chiles en Nogada

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Chiles en Nogada is a traditional Mexican dish from Puebla, featuring poblano chiles stuffed with a savory-sweet picadillo, topped with a creamy walnut sauce (nogada), fresh pomegranate seeds, and parsley. It is often served in September to celebrate Mexican Independence Day, with colors representing the Mexican flag.

Ingredients

Scale
  • 6 large poblano chiles
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 500 g (1 lb) ground beef and/or pork
  • 2 medium tomatoes, peeled and chopped
  • 1/2 cup raisins
  • 1/2 cup chopped almonds
  • 1/2 cup chopped candied fruit (or fresh apple, pear, peach)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • Salt to taste
  • 1 cup shelled walnuts, soaked in milk for 2 hours
  • 1/2 cup milk
  • 100 g (3.5 oz) queso fresco
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon (for sauce)
  • 1 pomegranate, seeds removed
  • Fresh parsley leaves, for garnish

Instructions

  1. Roast the poblano chiles over an open flame or under a broiler until the skins are blistered and charred. Place in a plastic bag to steam for 10 minutes, then peel off the skin carefully. Make a small slit and remove seeds, keeping stems intact.
  2. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and garlic; sauté until translucent.
  3. Add the ground meat and cook until browned. Stir in the tomatoes, raisins, almonds, candied fruit, cinnamon, cloves, pepper, and salt. Simmer for 10–15 minutes until the mixture thickens.
  4. Stuff each chile with the picadillo mixture, closing gently to keep the filling inside.
  5. To make the nogada sauce, drain the soaked walnuts and place in a blender with milk, queso fresco, sugar, and cinnamon. Blend until smooth and creamy.
  6. Place the stuffed chiles on a serving plate, pour the nogada sauce generously over them, and garnish with pomegranate seeds and parsley.
  7. Serve immediately at room temperature.

Notes

  • For a more authentic flavor, use fresh seasonal fruits like panochera apple and criollo pear in the picadillo.
  • Walnuts should be peeled to avoid bitterness in the sauce.
  • The dish is traditionally served at room temperature, not hot.

Nutrition

Keywords: chiles en nogada, Mexican independence day dish, poblano stuffed chiles, walnut sauce, traditional Mexican recipe

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