Chiles en nogada Recipe
Mexican · Main course · 105 min total
A classic Mexican dish featuring roasted poblano chiles stuffed with a savory-sweet picadillo, topped with a creamy walnut sauce and pomegranate seeds, representing the colors of the Mexican flag.
60
min prep
min prep
45
min cook
min cook
6
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 6 large poblano chiles
- 1 lb ground pork
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large tomato, peeled and chopped
- 1/2 cup diced apple
- 1/2 cup diced pear
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Salt and pepper to taste
- 1 cup walnuts
- 1/2 cup milk
- 1/4 cup crema or sour cream
- 1 tbsp sugar
- 1/4 cup pomegranate seeds
- Fresh parsley for garnish
Instructions
- Roast poblano chiles over an open flame or under a broiler until skin is charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, make a slit lengthwise, and remove seeds and veins carefully, keeping stem intact. Set aside.
- To make picadillo: In a large skillet, cook ground pork over medium heat until browned. Add onion and garlic, cook until softened. Add tomato, apple, pear, raisins, almonds, cinnamon, cloves, salt, and pepper. Cook for 10 minutes, stirring occasionally. Remove from heat and let cool.
- Stuff each chile with picadillo mixture, closing the slit with toothpicks if needed.
- To make nogada sauce: In a blender, combine walnuts, milk, crema, and sugar. Blend until smooth. Season with salt to taste.
- Place stuffed chiles on a serving platter. Pour nogada sauce over them. Garnish with pomegranate seeds and parsley. Serve at room temperature.
Tips
- Chiles can be stuffed a day ahead and refrigerated; add sauce before serving.
- To tone down heat, remove all seeds and veins thoroughly.
- Use fresh walnuts for best flavor.
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