Festive Chiles En Nogada Recipe: A Colorful Mexican Gem

Celebrating Mexico’s culinary heritage, these chiles en nogada burst with vibrant colors and rich flavors that dance across your palate.

The legendary Mexican dish, packed with historical significance, weaves together sweet, savory, and creamy elements into a stunning culinary masterpiece.

Poblano peppers become the canvas for a complex filling blending tender meat, fruits, and aromatic spices.

Each carefully crafted bite tells a story of independence and cultural pride.

Roasted to perfection and draped in a luxurious walnut cream sauce, these chiles represent more than just a meal—they embody a national tradition.

Generations of home cooks have passed down this beloved recipe, ensuring its place in Mexico’s most cherished gastronomic repertoire.

Prepare to savor a truly unforgettable taste of Mexican culinary artistry.

Quick Recipe Overview

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

Calories: 468 kcal

Servings: 7

Classic Ingredients For Chiles En Nogada

• Poblano Peppers: Robust, mild chiles perfect for stuffing, choose firm and glossy peppers without blemishes, select medium-sized for easier handling.

• Ground Pork, Ground Beef: Protein base that provides rich, hearty flavor, choose lean meat for balanced texture.
• Onion, Garlic: Aromatic base that builds foundational savory notes, select fresh, firm bulbs with no soft spots.
• Tomatoes: Adds moisture and slight acidity to balance meat, pick ripe, firm tomatoes with vibrant color.
• Apples, Pears: Introduces sweet complexity and soft texture, choose firm fruits without bruising.
• Raisins: Provides unexpected sweetness and chewy element, select plump, glossy raisins.
• Almonds: Delivers delightful crunch and nutty undertone, pick whole, unblemished nuts.

• Walnuts: Creates creamy, rich sauce base, select fresh, crisp nuts without rancid smell.
• Crema, Milk, Cheese: Builds smooth, luxurious sauce texture, choose high-quality, fresh dairy products.
• Pomegranate Seeds: Offers bright, jewel-like garnish with tangy burst, select deep red, plump seeds.
• Parsley: Provides fresh, herbal finishing touch, choose bright green, crisp leaves.

Best Tools For Chiles En Nogada

• Blender: Essential for creating smooth, creamy walnut sauce.
• Skillet: Perfect for sautéing and cooking the flavorful picadillo filling.
• Open flame or broiler: Key for charring poblano peppers to remove skins.
• Mixing bowl: Helps steam roasted peppers and prepare ingredients.
• Sharp knife: Useful for carefully slitting and cleaning peppers.
• Serving platter: Ideal for presenting stuffed chiles elegantly.
• Measuring cups/spoons: Ensures accurate ingredient proportions.

Steps To Cook Chiles En Nogada Right

• Flame-Roast Poblano Peppers

Carefully char peppers over an open flame or broiler until blackened. Transfer to a covered bowl and let steam. Once cooled, gently peel off charred skin and delicately remove seeds while keeping peppers whole.

• Create Vibrant Picadillo Filling

Sizzle onions and garlic in a skillet until fragrant. Brown ground meat thoroughly. Fold in diced fruits, nuts, and aromatic spices. Simmer until ingredients meld and mixture thickens. Allow filling to cool slightly.

• Whip Up Creamy Walnut Sauce

Blend soaked walnuts with creamy dairy ingredients until silky smooth. Season with subtle hints of sweetness and spice. Refrigerate sauce to enhance flavors.

• Lovingly Stuff Peppers

Gently nestle picadillo mixture inside roasted poblano peppers. Arrange carefully on serving plates.

• Finish with Festive Flourish

Cascade walnut sauce generously over stuffed peppers. Scatter bright pomegranate seeds and fresh parsley on top for a stunning Mexican-inspired presentation.

Extra Flavor Tips For Chiles En Nogada

• Make-Ahead Magic: Prepare picadillo filling and walnut sauce a day ahead to enhance flavor complexity and reduce day-of cooking stress.
• Gluten-Free Hack: Swap regular milk with almond or coconut milk in the nogada sauce for a gluten-free version that maintains rich, creamy texture.
• Vegetarian Transformation: Replace ground meat with finely chopped mushrooms, lentils, or quinoa for a plant-based filling that maintains traditional spice profile and texture.
• Spice Level Control: Remove pepper seeds completely for milder version or keep some seeds for extra heat. Adjust according to personal heat tolerance and guest preferences.

How To Serve Chiles En Nogada Beautifully

• Festive Family Feast: Perfect for celebrating Mexican independence day or special gatherings where you want to impress loved ones with an authentic dish.
• Colorful Plate Presentation: Arrange stuffed chiles on a white platter to highlight the green pepper, white sauce, and red pomegranate seeds – mimicking the Mexican flag colors.
• Weekend Culinary Adventure: Pair with Mexican rice, refried beans, and a crisp margarita or refreshing agua fresca for a complete meal experience that transports you straight to Mexico.
• Elegant Dinner Party Centerpiece: Serve as a sophisticated main course during intimate dinner parties, allowing guests to appreciate the complex flavor combinations and beautiful presentation.

Keep Chiles En Nogada Tasting Fresh

• Chilling and Storing Strategies: Refrigerate stuffed chiles in an airtight container for up to 3 days. Separate sauce and peppers to maintain crispness.
• Quick Reheating Tip: Warm peppers gently in a skillet with a splash of broth to prevent drying out. Avoid microwave to keep texture intact.
• Sauce Survival Techniques: Store walnut sauce separately in a sealed container. Keep refrigerated for 2-3 days, stirring before serving to restore smooth consistency.
• Ingredient Prep Shortcuts: Prepare picadillo filling and roast peppers a day ahead. This strategy cuts down day-of cooking time and allows flavors to develop deeper complexity.

Authentic Chiles En Nogada Recipe

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4.9 from 33 reviews

• Total Time: 1 hour 20 minutes
• Yield: 7 1x

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Description

Mexican culinary masterpiece chiles en nogada blends patriotic colors with rich flavors from Puebla. Poblano peppers stuffed with fruit and meat create a festive dish that celebrates independence and seasonal ingredients.

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Ingredients

Scale 1x2x3x

• 6 large poblano peppers
• 1 lb (454 g) ground pork or beef
• 1 tbsp (15 ml) vegetable oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, finely chopped or pureed
• ½ apple, peeled and diced
• ½ pear, peeled and diced
• ¼ cup (37 g) raisins
• ¼ cup (37 g) chopped dried apricots (optional)
• ¼ cup (30 g) slivered almonds
• 1 tsp (5 g) cinnamon
• ¼ tsp (1 g) ground cloves
• Salt and pepper, to taste
• 1 cup (120 g) walnuts (soaked in warm water or milk for 1 hour, skins removed)
• ½ cup (120 ml) Mexican crema or sour cream
• ½ cup (120 ml) milk
• ¼ cup (60 g) fresh cheese (like queso fresco or ricotta)
• 12 tbsps (180 g) sugar, to taste
• ¼ tsp (1 g) cinnamon (optional)
• Salt, to taste

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Instructions

1. Pepper Preparation: Char poblano peppers over open flame or broiler until skin completely blisters. Steam in covered bowl for 10 minutes to facilitate skin removal.
2. Meat Foundation: Sauté onions and garlic until translucent, then brown ground meat thoroughly in a large skillet, creating a robust flavor base.
3. Flavor Enrichment: Add diced tomatoes, apples, pears, raisins, and almonds to meat mixture. Introduce traditional spices and simmer until fruits soften and mixture harmonizes.
4. Walnut Sauce Creation: Blend soaked walnuts with crema, milk, cheese, sugar, and cinnamon until achieving a silky, luxurious sauce consistency.
5. Pepper Stuffing: Carefully peel and deseed roasted poblanos, then generously fill with spiced picadillo mixture, ensuring even distribution.
6. Final Assembly: Gently cascade walnut sauce over stuffed peppers, creating an elegant presentation that showcases the dish’s intricate layers.
7. Finishing Touch: Garnish with vibrant pomegranate seeds and fresh parsley, adding visual appeal and bright flavor contrast.

Notes

• Roast Peppers Perfectly: Char poblano peppers evenly over direct flame, rotating frequently to prevent burning and ensure uniform blackening.
• Handle Delicate Peppers: Peel carefully using gentle motions to keep pepper structure intact, avoiding tearing or breaking the delicate skin.
• Balance Flavor Complexity: Use fresh, high-quality ingredients like ripe fruits and nuts to enhance the authentic Mexican flavor profile of the picadillo filling.
• Walnut Sauce Secrets: Soak walnuts overnight for smoother texture, strain excess liquid, and adjust consistency by adding milk gradually to prevent sauce from becoming too thin.

• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 468
• Sugar: 22 g
• Sodium: 305 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 16 g
• Cholesterol: 70 mg