Chiles en Nogada - Mexican Stuffed Poblano Peppers with Walnut Sauce

Name: Chiles en Nogada - Mexican Stuffed Poblano Peppers with Walnut Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 4 large Poblano peppers; 500 g Ground meat (pork or beef); 1 medium Onion, chopped; 2 cloves Garlic, minced; 2 medium Tomatoes, diced; 1 small Apple, diced; 1 small Pear, diced; 100 g Candied peaches, diced (canned); 40 g Raisins; 40 g Almonds, blanched, slivered; 0.5 tsp Ground cinnamon; 0.25 tsp Ground cloves; 0.25 tsp Ground cumin; 0.5 tsp Salt; 0.25 tsp Black pepper; 200 g Walnuts, fresh or soaked; 100 g Goat cheese; 180 ml Milk; 1 tbsp Sugar; 0.5 tsp Ground cinnamon (for sauce); 70 g Pomegranate seeds; 2 tbsp Fresh parsley, chopped; 2 tbsp Olive oil

Difficulty

hard

Time

2h 30m

Price Category

expensive

Calories

High

Chiles en Nogada is an iconic Mexican dish traditionally served in September around Independence Day. The poblano peppers, creamy walnut sauce, and pomegranate seeds evoke the colors of the Mexican flag. This elegant and flavorful dish is a perfect choice for special occasions and is guaranteed to impress your guests.

Steps

Prepare Peppers

Preheat oven to 200°C (400°F). Place poblano peppers on a baking sheet and roast for 20-25 minutes until skins are blackened and blistered. Remove, place in a sealed bag or container for 10 minutes, then peel the skins, remove seeds and veins, being careful to keep the peppers intact. Set aside.

Make Picadillo

In a large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for another 1 minute. Add ground meat and brown, breaking it up with a spoon. Drain any excess fat.

Season Filling

Add diced tomatoes, apple, pear, candied peaches, raisins, slivered almonds, cinnamon, cloves, cumin, salt, and pepper to the meat. Mix well and cook for another 15-20 minutes over low heat until liquid has evaporated and flavors meld. Taste and adjust seasoning if needed.

Prepare Nogada Sauce

If using fresh walnuts, soak them in hot water for 30 minutes, then peel. Blend walnuts, goat cheese, milk, sugar, and the half tsp cinnamon in a blender until creamy and smooth. If too thick, add a little more milk. Taste and adjust sweetness if needed.

Assemble and Serve

Carefully stuff the poblano peppers with the picadillo filling. Arrange them on a platter, generously pour the nogada sauce over them. Garnish with pomegranate seeds and fresh, chopped parsley. Traditionally served at room temperature.

	Per 100g	Per Serving 350g
Calories	350 kcal	1225 kcal
Protein	15g	52.5g
Fat	25g	87.5g
Carbohydrate	15g	52.5g
Fiber	3g	10.5g
Sugar	8g	28g

Download

pork

roasted

holiday

main course

creamy

Mexican

autumn

Room Temperature

Chiles en Nogada - Mexican Stuffed Poblano Peppers with Walnut Sauce

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Peppers

Make Picadillo

Season Filling

Prepare Nogada Sauce

Assemble and Serve

Extra Tips

► To easily peel the poblano peppers, place them in a sealed bag or container for 10 minutes after roasting, then the skin will come off easily.

► For the walnut sauce, use fresh, preferably soaked walnuts to achieve a creamier texture and less bitter taste.

► Chiles en Nogada is traditionally served at room temperature to allow the flavors to fully develop.

Nutrition