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Chiles en nogada: Authentic Mexican recipe for your home

Name: Chiles en nogada: Authentic Mexican recipe for your home
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
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

Experience the rich history of Mexico with this sophisticated chiles en nogada recipe that balances savory picadillo with sweet walnut sauce. This festive masterpiece provides step-by-step guidance for perfect results.

4.4(192 reviews)

·By Ethan Brooks·June 22, 2025

Chiles en nogada: Authentic Mexican recipe for your home — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Stuffed Chiles

For the Nogada (Walnut Sauce)

For the Garnish

Nutrition

Per serving

Calories: 637 kcal
Protein: 29.25 g
Carbs: 42.67 g
Fat: 40.42 g
Fiber: 8.43 g

Whole recipe

Total

Calories: 3819 kcal
Protein: 175.5 g
Carbs: 256 g
Fat: 242.5 g
Fiber: 50.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
6 large poblano chiles	180	6	42	2	12
500g ground pork	1345	112	0	100	0
1 medium onion, finely chopped	44	1	10	0	2
2 cloves garlic, minced	9	0.5	2	0	0.1
1 large apple, peeled, cored, and diced	95	0.5	25	0	4
1 ripe plantain, peeled and diced	220	2	58	0.5	4
1/2 cup almonds, chopped	410	15	15	36	9
1/4 cup raisins	120	1	31	0	2
1/2 teaspoon cinnamon	3	0	1	0	1
1/2 teaspoon ground clove	3	0	1	0	1
Salt and pepper to taste	0	0	0	0	0
1 cup walnuts, toasted	780	18	16	78	8
1 cup milk	150	8	12	8	0
1/2 cup queso fresco	200	8	5	16	0
1/4 cup sherry or brandy	104	0	3	0	0
1/2 teaspoon sugar	8	0	2	0	0
Salt to taste	0	0	0	0	0
1 cup pomegranate seeds	144	3	32	2	7
Fresh parsley leaves	4	0.5	1	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chiles

1
Roast Chiles
Roast the poblano chiles until charred.
Tip: Heat Guide: High for roasting chiles.
2
Sweat Chiles
Place them in a plastic bag to sweat for 15-20 minutes.
3
Peel and Seed
Carefully peel the skin, make a slit, and remove seeds.

Preparing the Stuffing

1
Sauté Aromatics
Heat oil in a pan and sauté onion and garlic until translucent.
Tip: Heat Guide: Medium for sautéing filling.
2
Brown Pork
Add ground pork and cook until browned.
3
Combine Stuffing Ingredients
Mix in apple, plantain, almonds, raisins, cinnamon, clove, salt, and pepper until well combined.

How to Make Chiles en nogada: Authentic Mexican recipe for your home

Total time: 3 h 20 min · Yields 6 servings

1
Stuff Chiles
Gently fill each chile with the prepared picadillo.
2
Make Sauce
Blend walnuts with milk, cheese, sherry, sugar, and salt until smooth.
3
Combine Elements
Pour the sauce over the stuffed chiles.