Chiles en Nogada
A Mexican classic with fall flavors and vibrant presentation
Chiles en Nogada is a traditional Mexican dish consisting of poblano chiles stuffed with picadillo, bathed in a creamy walnut sauce, and sprinkled with pomegranate seeds.
- 2 h 30 min
- 6
- Advanced
Ingredients
For the Stuffed Chiles
For the Nogada (Walnut Sauce)
For the Garnish
Preparation
Marinating the Chiles
Roast Chiles
Roast the poblano chiles until charred.
Heat Guide: High for roasting chiles.
Sweat Chiles
Place them in a plastic bag to sweat for 15-20 minutes.
Peel and Seed
Carefully peel the skin, make a slit, and remove seeds.
Preparing the Stuffing
Sauté Aromatics
Heat oil in a pan and sauté onion and garlic until translucent.
Heat Guide: Medium for sautéing filling.
Brown Pork
Add ground pork and cook until browned.
Combine Stuffing Ingredients
Mix in apple, plantain, almonds, raisins, cinnamon, clove, salt, and pepper until well combined.
Cooking Process
Stuff Chiles
Gently fill each chile with the prepared picadillo.
Make Sauce
Blend walnuts with milk, cheese, sherry, sugar, and salt until smooth.
Combine Elements
Pour the sauce over the stuffed chiles.
Plating & Serving
Chiles en Nogada
Chiles en Nogada
Plate the Dish
Place the stuffed chiles on a serving plate, pour walnut sauce generously, sprinkle with pomegranate seeds, and garnish with fresh parsley leaves.