Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
Chiles en Nogada are a traditional Mexican dish from Puebla made with roasted poblano peppers stuffed with a savory-sweet picadillo of ground meat, fruit, and warm spices. Topped with a creamy walnut sauce, fresh parsley, and pomegranate seeds, this festive recipe showcases the colors of the Mexican flag. Perfect for celebrating Mexican Independence Day or serving as an elegant holiday meal.
Servings: 6 servings
Ingredients
- 6 poblanos chiles
- 1 tablespoon olive oil
- ½ white onion finely chopped
- 3 cloves garlic minced
- 1 pound ground pork
- 1/2 pound ground beef
- 1 ½ teaspoons dried Mexican oregano
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1 Roma tomato chopped
- 1 Gala apple peeled and chopped
- 1 Bartlett pear peeled and chopped
- 2 tablespoons white wine
- ¼ cup fresh parsley chopped
- ½ cup raisins
Nogada (Walnut Sauce)
- 1 cup walnuts
- ¼ cup milk plus more if needed
- 1/2 cup crema Mexicana
- 2 tablespoons white wine
- 1/4 pound cream cheese room temperature
- 2 ounces goat cheese room temperature
- 2 tablespoons granulated sugar
Toppings
- Pomegranate seeds
- Fresh parsley
Instructions
- Roast poblanos: Broil until skins blister, steam in a bag 10 minutes, then peel. Carefully slit and remove seeds.
- Cook filling: In a skillet, heat oil. Sauté onion and garlic, then add meat, oregano, thyme, nutmeg, pepper, cloves, cinnamon, and salt. Cook until browned. Stir in tomato, apple, pear, wine, parsley, and raisins. Cook until softened and fragrant.
- Make sauce: Toast walnuts in oven at 400°F until fragrant. Rub between towels to remove skins. Blend with milk, crema, cheeses, wine, and sugar until smooth and creamy.
- Assemble: Stuff each chile with filling. Place on a platter or plates, pour walnut sauce over, and garnish with pomegranate seeds and parsley.
Notes
- Walnuts: Traditionally, walnuts are soaked overnight in milk and peeled. To save time, I toast and rub the skins instead — quick and delicious.
- Crema substitute: If you can’t find Mexican crema, use sour cream or heavy cream.
- Meat options: A mix of pork and beef gives the filling depth, but you can use only one. For a vegetarian version, substitute with mushrooms, lentils, or extra veggies.
- Fruit options: Apples and pears are traditional, but you can also add peaches for a touch of extra sweetness.
- Make ahead: The filling can be made 1–2 days ahead and refrigerated. Assemble with sauce and toppings just before serving.
- Storage: Store leftovers covered in the fridge for up to 3 days. The filling also freezes well for up to 2 months (the sauce is best made fresh).
- Serving idea: Garnish generously with pomegranate seeds and parsley for that classic flag-inspired look.
- Cook’s Note: This recipe can easily be doubled to serve a large group.
Nutrition
Calories: 704kcal | Carbohydrates: 36g | Protein: 28g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 452mg | Potassium: 892mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1240IU | Vitamin C: 106mg | Calcium: 153mg | Iron: 4mg