Chiles en Nogada (Mexican Stuffed Poblano Peppers)

Introduction

Chiles en Nogada is one of Mexico’s most iconic dishes, often associated with national pride. Featuring stuffed poblano peppers topped with a walnut cream sauce and pomegranate seeds, this dish is as visually striking as it is flavorful.

History and Culture

Legend has it that Chiles en Nogada was first created by nuns in Puebla in 1821 to celebrate Mexico’s independence. The dish’s colors—green, white, and red—mirror the Mexican flag, symbolizing patriotism and unity. Traditionally served in September, it remains a festive dish enjoyed during Independence Day celebrations.

Ingredients and Variations

The filling, known as picadillo, typically includes ground or shredded meat, dried fruits, and spices, creating a savory-sweet balance. The walnut sauce, or nogada, is blended with milk and spices, poured over the pepper, and topped with ruby-red pomegranate seeds. Some modern versions use cream cheese or omit meat for vegetarian adaptations.

Cooking Tips

Char and peel the poblano peppers carefully to achieve a tender texture while maintaining their shape. The walnut sauce should be creamy but not too thick, complementing the sweetness of the filling. Always chill the walnuts in milk beforehand to reduce bitterness.

Serving Suggestions

Chiles en Nogada is often served at room temperature, allowing the flavors to meld together. It pairs wonderfully with white rice or fresh tortillas.

Print Recipe

Holiday Favorite

Chiles en Nogada (Mexican Stuffed Poblano Peppers)

Cooking Method: Simmering, Stuffing Cuisine: Mexican Courses: Main Course Recipe Keys: F festive S special occasion

Difficulty: Advanced Prep Time 60 mins Cook Time 45 mins Total Time 1 hr 45 mins

Servings: 6 Calories: 480

Dietary:

G Gluten-Free

Description

Roasted poblano peppers filled with picadillo and topped with creamy walnut sauce and pomegranate seeds.

Main Ingredients

Servings

• 6 poblano peppers
• 1 lb ground beef
• ¹⁄₂ cup diced apple
• ¹⁄₂ cup raisins
• ¹⁄₂ cup almonds (chopped)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp cinnamon
• ¹⁄₂ tsp cloves
• ¹⁄₂ tsp nutmeg
• 1 cup walnuts (soaked)
• 1 cup milk
• ¹⁄₂ cup cream
• ¹⁄₂ cup pomegranate seeds
• 2 tbsp oil
• Salt to taste

Instructions

1. Roast and peel poblano peppers.
2. Prepare picadillo by sautéing onion and garlic, then adding ground beef and spices.
3. Stir in diced fruit, raisins, and nuts; cook until filling is tender.
4. Blend soaked walnuts with milk and cream to form nogada sauce.
5. Stuff peppers with picadillo and arrange on a serving plate.
6. Pour nogada sauce over peppers and garnish with pomegranate seeds.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 32g50%

Total Carbohydrate 28g10%

Protein 20g40%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Best enjoyed during Mexican Independence Day celebrations.

Keywords: chiles en nogada, mexican cuisine, poblano, stuffed peppers, nogada sauce