Mexican Chiles en Nogada

Chiles en nogada is a festive Mexican dish of roasted poblanos filled with picadillo and covered in a creamy walnut sauce, then finished with pomegranate and parsley.

The filling balances meat, fruit, and warm spices, while the walnut sauce stays cool and silky. It is a special-occasion recipe worth preparing in stages.

Soak and peel the walnuts for the smoothest nogada. Roast and steam the poblanos until the skin slips away without tearing the peppers.

Serving Suggestions

Serve at room temperature with pomegranate seeds, parsley, and warm corn tortillas. A simple cucumber salad keeps the plate fresh.

Recipe Notes

Prepare the picadillo and sauce a day ahead. Assemble close to serving time so the peppers do not become watery.

Mexican Chiles en Nogada

Roasted poblano peppers filled with fruit-studded picadillo and covered in creamy walnut sauce.

Servings 6 servings

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

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Equipment

• Baking sheet
• Large skillet
• Blender
• Large bowl
• Chef’s knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

Picadillo and Poblanos

• 6 large poblano peppers
• 1 lb ground pork
• 2 medium tomatoes chopped
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 1 medium apple diced
• 1 medium pear diced
• 1 medium peach diced

Nogada and Garnish

• 1 cup walnuts soaked and peeled
• 1 cup whole milk
• 2 tbsp cream cheese
• 1 medium pomegranate seeds removed
• 1/4 cup fresh parsley chopped

Instructions

 

Roast the Poblanos:

• Char the poblanos under a broiler or over a gas flame until blistered. Place in a covered bowl for 10 minutes, then peel carefully and slit one side to remove the seeds.

Cook the Picadillo and Nogada:

• Brown the pork in a skillet. Add the onion, garlic, tomatoes, apple, pear, peach, cinnamon, and a pinch of salt. Cook until thick and the fruit is tender, about 15 minutes.
• Blend the walnuts, milk, cream cheese, and a pinch of salt until smooth. Chill until ready to serve.

Fill and Serve:

• Fill each poblano with picadillo and arrange on a platter.
• Spoon over the walnut sauce and garnish with pomegranate seeds and parsley. Serve at room temperature.

Notes

• Peel walnuts for a smooth sauce.
• Do not overfill the peppers.
• Serve the sauce cool or at room temperature, not hot.

Nutrition

Calories: 540kcalCarbohydrates: 35gProtein: 29gFat: 35gSaturated Fat: 9gCholesterol: 80mgSodium: 510mgFiber: 8gSugar: 20g

Calories: 540kcal

Course: Main Course

Cuisine: Mexican

Keyword: Chiles en Nogada, Mexican Celebration Food, Poblano Peppers