📝 About This Recipe
Widely considered the national dish of Mexico, Chiles en Nogada features roasted poblano peppers stuffed with a complex 'picadillo' of shredded meat, dried fruits, and aromatic spices. This culinary jewel is draped in a velvety walnut cream sauce and finished with ruby-red pomegranate seeds and fresh parsley, mirroring the colors of the Mexican flag. Historically created by Augustinian nuns in 1821 to honor General Agustín de Iturbide, it is a sophisticated balance of savory, sweet, and nutty flavors that defines Mexican haute cuisine.
🥗 Ingredients
The Peppers
- 6 large Poblano Chiles (straight and firm for easier stuffing)
The Picadillo Filling
- 250 grams Ground Pork (can use a mix of beef and pork)
- 250 grams Ground Beef (sirloin or chuck preferred)
- 1/2 cup White Onion (finely diced)
- 3 cloves Garlic (minced)
- 3 pieces Roma Tomatoes (roasted, peeled, and pureed)
- 1/2 cup each Apple, Pear, and Peach (peeled and finely diced)
- 1/4 cup Raisins
- 1/4 cup Slivered Almonds (toasted)
- 1/4 teaspoon each Ground Cinnamon and Cloves
The Nogada Sauce
- 200 grams Walnuts (peeled/blanched for a whiter sauce)
- 150 grams Goat Cheese or Crema Mexicana (traditional 'Queso de Cabra')
- 1 cup Heavy Cream
- 2 tablespoons Dry Sherry (Jerez) (optional but highly recommended)
- 1 tablespoon Sugar (adjust to taste)
Garnish
- 1 cup Pomegranate Seeds (freshly deseeded)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Char the poblano peppers over an open gas flame or under a broiler until the skin is blistered and blackened all over.
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2
Place the charred peppers in a plastic bag or a bowl covered with plastic wrap for 15 minutes to steam. This makes peeling easier.
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3
Carefully peel the skin off the peppers under running water or with a damp paper towel. Make a small longitudinal slit in each and remove the seeds and veins, keeping the stem intact.
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4
In a large skillet, heat a tablespoon of oil and sauté the onion and garlic until translucent.
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5
Add the ground pork and beef, browning the meat while breaking it into fine crumbles. Drain excess fat if necessary.
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6
Stir in the tomato puree, diced apple, pear, peach, raisins, and almonds. Season with cinnamon, cloves, salt, and pepper.
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7
Simmer the picadillo over medium-low heat for 15-20 minutes until the liquid has evaporated and the flavors are beautifully married.
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8
While the meat cools slightly, prepare the Nogada sauce by blending the walnuts, cheese, cream, sherry, sugar, and a pinch of salt until perfectly smooth and velvety.
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9
Taste the sauce; it should be subtly sweet with a distinct nutty finish. Chill the sauce in the refrigerator for at least 30 minutes to thicken.
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10
Generously stuff each prepared poblano pepper with the picadillo mixture until they are plump but can still be closed.
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11
Place the stuffed peppers on individual serving plates. Traditionally, this dish is served at room temperature.
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12
Ladle a generous amount of the chilled Nogada sauce over the peppers, ensuring they are completely covered.
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13
Garnish with a vibrant scattering of pomegranate seeds and chopped parsley to represent the Mexican flag.
💡 Chef's Tips
For the most authentic flavor, use 'Nuez de Castilla' (fresh walnuts) and peel the thin brown skin off the nut meats to avoid bitterness. If the poblano peppers are too spicy, soak them in water with a bit of vinegar and salt for 30 minutes after cleaning. Do not overcook the fruit in the picadillo; you want them to hold their shape and provide little bursts of texture. To make the sauce extra white, soak the walnuts in milk overnight before blending. If you prefer a warm dish, you can lightly heat the stuffed peppers in the oven before adding the cold sauce.
🍽️ Serving Suggestions
Serve with a side of white rice cooked with peas to complement the sauce. Pair with a crisp, chilled Rosé wine or a traditional Tequila Blanco. Warm corn tortillas are essential for scooping up any extra Nogada sauce. A light cream of cilantro soup makes for an excellent starter. Enjoy as a festive lunch during the month of September (Mexican Independence month).