Chile en Nogada

0 0
Chile en Nogada

Share it on your social network:

Or you can just copy and share this url


10 Poblano Peppers Roasted with skin and seeds removed.
For the Filling:
1/4 lb ground beef
1/4 lb ground pork
1 cup tomato sauce
1 white onion diced
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 de Nogada:
2 cups walnuts or almonds
1/2 cup Milk
3 oz goat cheese or cream cheese
1 tbsp Sugar
to taste Salt
Parsley chopped
pomegranate seeds
  • Medium


  • For the Filling:

  • For the Salsa de Nogada:

  • Decoration:



Chiles en nogada is a Mexican dish traditionally made with poblano chiles filled with picadillo (fresh fruit salsa) and topped with salsa de nogada (walnut cream sauce)  pomegranate seeds and parsley. This dish is also unique in this it is often served at room temperature instead of hot. It often contains meat stewed with cinnamon and sometimes apples.

How to Make Salsa de Nogada:

  1. Start by putting the almonds or walnuts in hot water for about 20 minutes. This is so that it is easier to remove the skins, resulting in a white salsa. 
  2. Once you have removed the skins, put the almonds or walnuts in cool water for 15 more minutes.
  3. Add the almonds or walnuts to the rest of the salsa ingredients, and blend until smooth. Set aside.

How to Make the Filling:

  1. Start by sauteeing half of the onion, the peppercorns, and the garlic in a frying pan with the olive oil for a couple of minutes. 
  2. Next, add the above to a blender with the tomato sauce, the thyme, and the cloves and blend until smooth.
  3. In the same pan where you sauteed the onions and garlic, add the rest of the onion, the ground meat, and the salt and cook until the meat is cooked through.
  4. Add the fruits and cook for an additional 5 minutes.
  5. Add the cinnamon and sugar, stir, and cook for 3 more minutes over medium-low heat.
  6. Add the tomato sauce mixture from above and let simmer until almost all of the liquid has evaporated.
  7. Remember that the meat shouldn’t be dry, but it shouldn’t have too much liquid either, because that will make it harder to fill the poblano peppers later.

How to Make the Chiles Rellenos:

  1. Once the meat and salsa are ready, add some of the filling to each cleaned and prepared poblano pepper.
  2. In order to do this, cut an opening right down the middle. You can also use toothpicks to close it back up if you desire. 
  3. Smother in the salsa, and top with parsley and pomegranate seeds.

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.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Pípian Verde
Pípian Verde (Green Pipian)
Esquites (Corn Salad)
Pípian Verde
Pípian Verde (Green Pipian)
Esquites (Corn Salad)