Chiles en Nogada

Name: Chiles en Nogada
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 6 large poblano chiles; 500g ground pork; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 large apple, peeled, cored, and diced; 1 ripe plantain, peeled and diced; 1/2 cup almonds, chopped; 1/4 cup raisins; 1/2 teaspoon cinnamon; 1/2 teaspoon ground clove; Salt and pepper to taste; 1 cup walnuts, toasted; 1 cup milk; 1/2 cup queso fresco; 1/4 cup sherry or brandy; 1/2 teaspoon sugar; Salt to taste; 1 cup pomegranate seeds; Fresh parsley leaves

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

6 large poblano chiles

500g ground pork

1 medium onion, finely chopped

2 cloves garlic, minced

1 large apple, peeled, cored, and diced

1 ripe plantain, peeled and diced

1/2 cup almonds, chopped

1/4 cup raisins

1/2 teaspoon cinnamon

1/2 teaspoon ground clove

Salt and pepper to taste

For the Nogada (Walnut Sauce)

1 cup walnuts, toasted

1 cup milk

1/2 cup queso fresco

1/4 cup sherry or brandy

1/2 teaspoon sugar

Salt to taste

For the Garnish

1 cup pomegranate seeds

Fresh parsley leaves

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.

Ensure no seeds or skin remain for a smooth sauce. Pro Tip: Use sugar sparingly; adjust based on personal preference.

Combine Elements

Pour the sauce over the stuffed chiles.

Plating & Serving

Chiles en Nogada

FaBowlFood

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.

Sauce Pairings

Creamy Nogada Sauce

Pairs perfectly with the spicy chiles.

Garnishes & Accompaniments

Fresh Parsley LeavesPomegranate Seeds

Perfect Sides

Mexican Rice

Corn Tortillas

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Chiles en Nogada

Ingredients

For the Stuffed Chiles

For the Nogada (Walnut Sauce)

For the Garnish

Preparation

Marinating the Chiles

Roast Chiles

Sweat Chiles

Peel and Seed

Preparing the Stuffing

Sauté Aromatics

Brown Pork

Combine Stuffing Ingredients

Cooking Process

Stuff Chiles

Make Sauce

Combine Elements

Plating & Serving

Chiles en Nogada

Plate the Dish

Sauce Pairings

Garnishes & Accompaniments

Perfect Sides

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