1. Recipes

How to Make Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) - A Step-by-Step Guide

Chiles en Nogada is a traditional Mexican dish that is full of history and flavor. This iconic dish is made with poblano peppers that are stuffed with a savory picadillo filling, topped with a creamy walnut sauce, and garnished with pomegranate seeds and parsley. The dish is known for its vibrant colors, which represent the colors of the Mexican flag, making it a popular choice for special occasions and celebrations.

The origins of Chiles en Nogada can be traced back to the city of Pue...

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Ingredients

  • 8 poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 ¾ pounds ground pork
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 ripe plantain, chopped
  • 1 apple, chopped
  • 1 fresh peach, chopped
  • 1 bunch fresh parsley, chopped
  • 2 tablespoons chopped candied orange peel
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • 2 tablespoons blanched almonds, chopped
  • 4 whole cloves, ground
  • salt and pepper to taste
  • 2 ½ cups chopped walnuts
  • 1 ¾ cups milk
  • ¾ cup soft goat cheese
  • 1 tablespoon white sugar
  • 1 (1 inch) piece cinnamon stick
  • 1 ½ cups pomegranate seeds
  • ½ cup chopped fresh parsley

Information

  • Prep Time: 1 hr
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
  • Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
  • Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
  • Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
  • Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

    • Nutrition

    724 cal.

    • Total Fat: 51g
    • Saturated Fat: 13g
    • Cholesterol: 86mg
    • Sodium: 227mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 9g
    • Total Sugars: 23g
    • Protein: 34g
    • Vitamin C: 107mg
    • Calcium: 231mg
    • Iron: 4mg
    • Potassium: 1220mg

    Categories

    Appetizer recipes
    Mexican recipes
    Main recipes
    Traditional recipes
    Stuffed pepper recipes