Mexican
Chiles en Nogada
A patriotic dish representing the Mexican flag, featuring poblano peppers stuffed with a fruit-laced picadillo, covered in walnut cream sauce and pomegranate seeds.
Watch it madeVICKY RECETA FACIL · 34:25
Ingredients
- Poblano peppers6 large
- Ground pork300 g
- Ground beef300 g
- Walnuts (peeled)1 cup
- Goat cheese100 g
- Pomegranate seeds1/2 cup
- Apple1, chopped
- Pear1, chopped
- Peach1, chopped
Method
- Roast the poblano peppers over an open flame until charred. Steam in a bag, peel, remove seeds carefully keeping the pepper whole.
- Sauté onion and garlic, then add ground pork and beef. Cook until browned.
- Add chopped apple, pear, peach, dried fruits, and spices to the meat. Simmer until the fruit is tender and flavors meld.
- Stuff the cleaned poblano peppers with the meat and fruit mixture (picadillo).
- Blend walnuts, goat cheese, milk, cream, sugar, and cinnamon to make the Nogada sauce.
- Pour the white walnut sauce over the stuffed peppers and garnish with pomegranate seeds and parsley to represent the Mexican flag.
Common questions
Can I substitute the pork, beef, or goat cheese in Chiles en Nogada?
Yes. You can use all pork, all beef, or ground turkey for a lighter filling. For the nogada, cream cheese or ricotta can replace goat cheese, though the sauce will be less tangy and slightly richer.
How long does it take to make Chiles en Nogada from start to finish?
Plan for about 2 to 3 hours total. Roasting and peeling the peppers, cooking the picadillo, and making the walnut sauce take the most time. You can save time by making the filling and sauce ahead.
What are the most common mistakes when making Chiles en Nogada?
Over-roasting the poblanos so they tear, overfilling them, and making the nogada too thick or grainy are the biggest issues. Also avoid underseasoning the picadillo and serving the sauce too cold, which dulls the flavor.
How should I store leftovers, and can I make parts of the dish ahead?
Store the filling, sauce, and peppers separately in airtight containers for up to 3 days. Reheat the filling gently, warm the peppers briefly, and add the sauce and pomegranate seeds just before serving for the best texture.
What is the best way to serve Chiles en Nogada?
Serve the peppers warm or at room temperature with the nogada poured over just before eating. Garnish with pomegranate seeds and parsley right at the end. It pairs well with rice, warm tortillas, or a simple salad.