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Mexican chiles en nogada with roasted poblano peppers, picadillo, walnut cream sauce, pomegranate, and parsley.

Mexican Chiles en Nogada

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Roasted poblano peppers filled with fruit-studded picadillo and covered in creamy walnut sauce.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Roast the Poblanos:
  1. 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:
  1. 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.
  2. Blend the walnuts, milk, cream cheese, and a pinch of salt until smooth. Chill until ready to serve.
Fill and Serve:
  1. Fill each poblano with picadillo and arrange on a platter.
  2. Spoon over the walnut sauce and garnish with pomegranate seeds and parsley. Serve at room temperature.

Nutrition

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

Notes

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