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  • Chile en Nogada

Chile en Nogada

Posted on Nov 18th, 2021
by Chef's Pencil Staff
Categories:
  • Dinner
  • Pork Recipes
  • Veal & Beef

Chiles en nogada is a delicious traditional Mexican dish: poblano peppers are stuffed with picadillo (a mixture of grounded meat, fruits, and spices), topped with a walnut-based cream sauce, and decorated with pomegranate seeds and parsley.

It was invented in the city of Puebla and the dish colors resemble the Mexican flag. Enjoy this classic chile en nogada recipe!

Chile en Nogada

Chile en Nogada

Chef’s Pencil Staff
A delicious stuffed poblano pepper filled with ground beef and pork, topped with a creamy white sauce and beautifully decorated with pomegranate seeds and parsley.
4.91 from 92 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
Servings 10 pieces

Ingredients
 
 

  • 10 roasted poblano peppers

For the filling:

  • 1/4 lb ground beef
  • 1/4 lb ground pork
  • 1 cup tomato sauce
  • 1 white onion
  • 5 cloves garlic
  • 1/4 tsp ground cinnamon
  • 3 black peppercorns
  • 1/4 tsp ground cloves
  • 1/2 tsp dry thyme
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 large apples diced
  • 1/2 pear diced
  • 1 peach diced
  • 1/2 ripe plantains diced
  • 1/4 cup raisins
  • 1 tsp olive oil

For the salsa:

  • 2 cups walnuts
  • 1/2 cup milk
  • 3 oz goat cheese
  • 1 tbsp sugar
  • salt to taste

For garnishing:

  • parsley
  • pomegranate seeds

Instructions
 

For the salsa nogada:

  • Begin by soaking the walnuts and almonds in hot water for approximately 20 minutes. Once done, remove the skins, place the nuts in cold water for a further 15 minutes.
  • Place the salsa ingredients in the blender along with the almonds and walnuts and blend to a smooth paste and set aside.

For the pepper filling:

  • Prepare the filling by frying half the amount of onion in a saucepan with the olive oil. Add the garlic and continue frying for a couple of minutes.
  • Add the fried onion and garlic in a blender with the tomato sauce, thyme and cloves and blend until smooth.
  • In the same saucepan place the meat along with the rest of the onion. Season with salt and cook until the meat is evenly browned and tender.
  • Stir in all the diced fruit and cook for an additional 5 minutes, stirring well to combine evenly.
  • Stir in the sugar and cinnamon and cook on medium-low flame for another 3 minutes.
  • Next, add 1 cup of tomato sauce and simmer until most of the liquid has evaporated. Make sure the mixture does retain some moisture to make filling the peppers easier.

How to Make the Chiles Rellenos:

  • Once everything is ready begin filling the peeled poblano peppers.
  • To do this, cut an opening right down the middle. Use toothpicks to close it back up if you desire.
  • Smother in the salsa, and top with parsley and pomegranate seeds.
  • Serve and enjoy!

Notes

Tried this recipe?Let us know how it was!

Related: Mixiotes de Pollo
Related: Roasted Mexican Chicken
Related: Chicken Quesadilla with Pico de Gallo
Related: Arroz Verde (Mexican Green Rice)
Related: Chicken Chili with Corn
Related: Pulled Chicken Tacos with Tomatillo Salsa
Related: Tasty Mexican Easter & Lent Foods to Try Out

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

4.91 from 92 votes (92 ratings without comment)

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