The Vibrant Chiles en Nogada Recipe: Mexico’s Patriotic Delight

Mexico’s vibrant chiles en nogada dance with colors that mirror the national flag’s brilliance.

Culinary enthusiasts adore this classic dish loaded with sweet and savory complexity.

Roasted poblano peppers cradle a rich mixture of ground meat, fruits, and aromatic spices.

Each carefully assembled pepper gets draped in a creamy walnut sauce that whispers of tradition.

The plate looks like an edible artwork celebrating independence and cultural heritage.

Seasonal pomegranate seeds sprinkled across the top add bright crimson bursts of flavor.

Cooking this recipe connects you to generations of mexican culinary craftsmanship.

Grab your ingredients and let the delicious journey begin!

Top Reasons To Try Chiles En Nogada

• Celebrate Culinary Heritage: Chiles en Nogada is a vibrant Mexican dish that showcases the country's rich gastronomic traditions, combining complex flavors and representing the colors of the Mexican flag.
• Masterful Complexity Made Simple: Despite looking intricate, this recipe breaks down into straightforward steps that home cooks can easily follow, transforming complicated techniques into an achievable cooking adventure.
• Festive Family Feast: Perfect for special occasions like Mexican Independence Day, this dish brings families together with its interactive preparation and stunning presentation that delights both eyes and taste buds.
• Seasonal Ingredient Magic: Utilizing fresh seasonal fruits like apples, pears, and pomegranate seeds, the recipe transforms simple ingredients into a sophisticated culinary experience that captures the essence of late summer and early autumn.

Everything That Goes In Chiles En Nogada

• Poblano Peppers: Large, mild green peppers with a rich, slightly spicy flavor perfect for stuffing and roasting. Choose fresh, firm peppers without blemishes.

• Ground Meat, Onion, Garlic: Classic combination for creating a hearty and flavorful filling. Ground pork or beef works best with fresh, aromatic onions and garlic.

• Apples, Pears, Raisins, Almonds: Sweet and crunchy elements that add complexity to the picadillo filling. Seasonal, ripe fruits provide natural sweetness and texture.

• Walnuts, Crema, Milk, Cheese, Sugar, Cinnamon: Rich and creamy sauce components that create a smooth, nutty base. Mexican crema or heavy cream works well.

• Pomegranate Seeds, Parsley: Bright, fresh toppings that add color and a burst of flavor. Choose vibrant, ruby-red pomegranate seeds and fresh green parsley.

• Salt, Pepper, Spices: Essential for balancing and enhancing the overall flavor profile of the dish.

Simple Guide To Cook Chiles En Nogada

Step 1: Fire Up Those Poblano Peppers

Grab your poblano peppers and get ready for some flame action! Hold them directly over an open fire or slide them under the broiler. Watch as the skin turns beautifully charred and blistered. Toss the roasted peppers into a cozy bowl and cover them with plastic wrap or a kitchen towel. Let them steam and soften for 10 minutes. Once they’re cool enough to handle, gently peel away the blackened skin. Make a careful slit and remove the seeds, keeping the pepper shape as perfect as possible.

Step 2: Craft the Flavor-Packed Picadillo

• Chopped onions
• Minced garlic

• Diced tomatoes
• Chopped apples
• Sliced pears
• Plump raisins
• Crunchy almonds
• Aromatic spices

Let everything simmer and mingle for 10-15 minutes. The fruits will soften, and the mixture will thicken into a delicious medley. Season with salt and pepper. Let the filling cool down a bit.

Step 3: Whip Up the Dreamy Walnut Sauce

• Soaked walnuts
• Creamy crema
• Smooth milk
• Soft cheese
• Sweet sugar
• Warm cinnamon (optional)

Blend until the sauce becomes silky smooth. Taste and adjust the sweetness and salt to your heart’s content. Pop the sauce in the refrigerator to chill.

Step 4: Stuff the Peppers with Love

Carefully cradle each roasted pepper and fill it generously with the picadillo mixture. Place these gorgeous stuffed peppers on a beautiful serving platter or individual plates.

Step 5: Dress and Garnish with Flair

Drizzle the luxurious walnut sauce over each stuffed chile. Sprinkle a burst of color with ruby-red pomegranate seeds and fresh chopped parsley. Your Chiles en Nogada are ready to steal the show!

Side Dishes That Work With Chiles En Nogada

• Pair with Mexican Red Wine: Complement the rich, complex flavors of Chiles en Nogada with a bold Mexican red wine like a Tempranillo from Valle de Guadalupe, which balances the dish's sweet and savory notes.
• Serve with Crisp Citrus Margarita: Cut through the creamy walnut sauce with a zesty margarita made with fresh lime juice and a hint of orange liqueur, enhancing the pepper's vibrant profile.
• Match with Refreshing Agua Fresca: Balance the hearty stuffed peppers with a light, fruity agua fresca made from seasonal fruits like pomegranate or prickly pear, echoing the dish's festive colors.
• Accompany with Mexican Craft Beer: Choose a light, crisp Mexican craft beer like a pilsner or a wheat ale to cleanse the palate between bites of the rich, spicy chile.

Fun Variations For Chiles En Nogada

• Vegetarian Chile Relleno: Replace ground meat with a mix of quinoa, black beans, and roasted vegetables for a protein-packed vegetarian version that maintains the dish's rich flavor profile.
• Seafood Fusion Chile: Swap ground meat with fresh shrimp or crab, adding a coastal twist to the traditional picadillo filling while keeping the signature walnut sauce and pomegranate garnish.
• Spicy Chorizo Edition: Use spicy Mexican chorizo instead of regular ground meat to create a more intense, bold flavor that complements the creamy walnut sauce and sweet fruit elements.
• Lean Protein Remix: Substitute ground turkey or chicken for a lighter protein option that still captures the essence of the classic Chiles en Nogada recipe.

Chiles En Nogada Questions People Ask

• What makes Chiles en Nogada a special Mexican dish?

This classic recipe represents the colors of the Mexican flag (green poblano, white walnut sauce, red pomegranate seeds) and is traditionally served during Mexican Independence Day celebrations, symbolizing national pride and culinary heritage.

• Why do people soak walnuts before making the nogada sauce?

Soaking walnuts helps remove the bitter skin, creates a smoother texture, and makes them easier to blend, resulting in a creamier and more delicate sauce that perfectly complements the spicy poblano peppers.

• Can I use a different type of meat for the picadillo filling?

While traditional recipes use ground pork or beef, you can experiment with ground turkey or even a plant-based meat alternative to suit your dietary preferences without compromising the dish’s rich flavor profile.

• Is Chiles en Nogada difficult to prepare at home?

Though it seems complex, the recipe is manageable if you break it down into steps. The most time-consuming parts are roasting peppers, preparing the filling, and making the walnut sauce, but each step is relatively straightforward for home cooks willing to try something special.

Helpful Tricks When Making Chiles En Nogada

• Roast Peppers Like a Pro: Charring poblanos over an open flame creates a smoky flavor and helps easily remove the skin. Use tongs to rotate peppers evenly, ensuring a complete and consistent char without burning.
• Master the Picadillo Balance: Mix sweet and savory ingredients carefully to create a complex filling. Dice fruits uniformly and cook until they're soft but not mushy, maintaining texture and preventing excess liquid.
• Smooth Walnut Sauce Secrets: Soak walnuts overnight for a creamier, more refined sauce. Strain the sauce through a fine-mesh sieve to remove any grainy texture, ensuring a silky-smooth consistency that coats the peppers perfectly.
• Stuffing Technique Matters: Fill peppers gently to prevent tearing, using a small spoon to carefully distribute the picadillo mixture. Work slowly and patch any small tears with extra filling if needed.
• Garnish for Maximum Impact: Sprinkle fresh pomegranate seeds right before serving to maintain their bright color and burst of freshness. Choose deep red seeds for the most vibrant visual contrast against the white sauce.

How To Keep Chiles En Nogada Tasty Later

• Refrigerate chiles en nogada promptly in an airtight container for up to 2-3 days.
• Separate the stuffed peppers and walnut sauce to maintain their individual textures and prevent sogginess.
• When reheating, warm the peppers gently in a covered skillet with a splash of broth to keep them moist.
• Avoid freezing this dish, as the delicate walnut sauce and roasted peppers may lose their beautiful texture and fresh flavor profile.
• For best taste, consume within 48 hours of preparation and always store in the refrigerator at or below 40°F.
• Keep the pomegranate seeds and parsley garnish separate until serving to preserve their vibrant colors and crisp texture.

Chiles En Nogada Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 36 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Legendary Mexican dish chiles en nogada celebrates patriotic colors with roasted poblano peppers stuffed with tender meat and fruits, then draped in creamy walnut sauce. Culinary artistry from Puebla brings together sweet, savory, and rich flavors that connect you to Mexico’s rich cultural heritage.

---

Ingredients

Scale 1x2x3x

Chiles en Nogada

Main Ingredients:

• 6 large poblano peppers
• 1 lb ground pork or beef

Picadillo (Stuffing) Ingredients:

• 1 tablespoon (15 milliliters) 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 grams) raisins
• ¼ cup (37 grams) chopped dried apricots (optional)
• ¼ cup (30 grams) slivered almonds
• 1 teaspoon (5 grams) cinnamon
• ¼ teaspoon (1 gram) ground cloves
• Salt and pepper, to taste

Nogada (Walnut Sauce) and Garnish Ingredients:

• 1 cup (120 grams) walnuts (soaked in warm water or milk for 1 hour, skins removed)
• ½ cup (120 milliliters) Mexican crema or sour cream
• ½ cup (120 milliliters) milk
• ¼ cup (60 grams) fresh cheese (like queso fresco or ricotta)
• 12 tablespoons (180 grams) sugar, to taste
• ¼ teaspoon (1 gram) cinnamon (optional)
• Salt, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Carefully roast poblano peppers over an open flame or under a broiler until their skins are completely charred and blistered. Transfer to a covered bowl and allow to steam for 10 minutes, which will help loosen the skin for easy peeling.
2. Gently remove the pepper skins, then delicately slice open each pepper and extract the seeds while maintaining the pepper’s structural integrity.
3. In a large skillet, sauté finely chopped onions and minced garlic until they become translucent and fragrant. Add ground meat and cook thoroughly until it browns evenly.
4. Incorporate diced tomatoes, apples, pears, raisins, and almonds into the meat mixture. Introduce traditional spices to enhance the flavor profile and simmer until the fruits soften and the mixture thickens.
5. Create the creamy walnut sauce by blending soaked walnuts with crema, milk, cheese, sugar, and a hint of cinnamon until the mixture reaches a smooth, luxurious consistency.
6. Carefully stuff each prepared poblano pepper with the richly spiced picadillo filling, ensuring a generous and even distribution.
7. Lavishly drape the peppers with the velvety walnut sauce, creating an elegant presentation.
8. Garnish the stuffed chiles with vibrant pomegranate seeds and freshly chopped parsley, adding both color and a burst of fresh flavor.

Notes

• Roasting poblanos carefully ensures perfect char without burning, creating a smoky flavor that enhances the pepper’s natural taste.
• Remove seeds gently to maintain pepper’s structural integrity, preventing tears or breakage during stuffing process.
• Consider using ground turkey or plant-based protein for a lighter, healthier alternative to traditional ground meat.
• Balance picadillo’s sweetness by adjusting fruit quantities, ensuring a harmonious blend of savory and fruity notes.
• Soak walnuts overnight for creamier, smoother nogada sauce with deeper, richer flavor profile.
• Adjust walnut sauce consistency by adding more milk or crema if too thick, maintaining silky texture.
• Use fresh, in-season pomegranate seeds for vibrant color and burst of tangy freshness when garnishing.
• Prepare components ahead of time to streamline cooking process and reduce day-of kitchen stress.

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

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 15 g
• Sodium: 210 mg
• Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 50 mg