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Chiles En Nogada
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Chiles En Nogada Recipe

Chiles en Nogada is Mexico’s most iconic dish - roasted poblano peppers filled with a spiced, savory-sweet picadillo of meat and fruit, then draped in a velvety walnut sauce and sprinkled with ruby-red pomegranate seeds. A celebration of flavor, color, and culture that tastes like Mexico on a plate.
Servings 8
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes

Equipment

  • Cast Iron or Heavy Skillet
  • Blender or food processor
  • Mixing bowls

Ingredients

For the Filling (Picadillo)

  • 500 g ground beef or pork or a mix
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 medium tomatoes diced
  • 1 apple peeled and diced
  • 1 pear peeled and diced
  • 1 peach peeled and diced
  • 2 tbsp raisins
  • 2 tbsp sliced almonds
  • 1 tsp cinnamon powder
  • ½ tsp ground cloves
  • Salt and pepper to taste

For the Chiles and Sauce

  • 4 large poblano peppers
  • 1 cup walnuts soaked in warm milk for 2 hours
  • ½ cup milk
  • ½ cup cream or Mexican crema
  • 100 g queso fresco or cream cheese
  • 1 tbsp sugar
  • Salt to taste

For Garnish

  • Pomegranate seeds
  • Fresh parsley chopped

Instructions

Roast the Poblanos

  • Roast the poblano peppers directly over an open flame or under a broiler until the skins blister and blacken. Place them in a covered bowl to steam for 10 minutes. Peel gently, slit one side, and remove the seeds without tearing.

Make the Filling

  • In a skillet, heat olive oil. Add onions and garlic, sauté until fragrant. Add the ground meat and cook until browned. Stir in tomatoes, fruit, raisins, almonds, and spices. Simmer until everything softens and blends into a rich, fragrant mixture (about 15 minutes).

Prepare the Walnut Sauce (Nogada)

  • Drain the soaked walnuts and blend them with milk, cream, cheese, sugar, and a pinch of salt until creamy and smooth. Adjust sweetness if needed.

Assemble

  • Stuff each roasted chile with the warm picadillo filling. Arrange on a serving plate. Spoon the nogada sauce generously over the top.

Garnish and Serve

  • Sprinkle pomegranate seeds and chopped parsley over each chile. Serve at room temperature for the most balanced flavor.

Notes

  • Always soak walnuts to remove bitterness.
  • Serve the dish slightly cool — not hot — to preserve the sauce’s flavor.
  • If poblano peppers are unavailable, use Anaheim peppers.
  • A few drops of honey in the sauce deepen the walnut aroma beautifully.
Author: The Gourmet Palette
Calories: 400kcal
Course: Main Course
Cuisine: Mexican
Keyword: authentic chiles en nogada, chiles en nogada, chiles en nogada recipe, mexican stuffed peppers, traditional mexican recipes

Nutrition

Calories: 400kcal | Carbohydrates: 28g | Protein: 28g | Fat: 38g | Fiber: 4g