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Chiles En Nogada
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Chiles En Nogada
Chiles en nogada is a festive Mexican dish made with poblano peppers stuffed with picadillo, a rich and flavorful mixture of ground meats, fruits, and spices. This iconic dish is typically served on September 16th, Mexico's Independence Day, and is a symbol of the country's culinary heritage. The poblano peppers are carefully selected for their vibrant green color and slightly sweet flavor, while the picadillo is slow-cooked to develop a deep, rich flavor. The dish is finished with a creamy walnut sauce and a sprinkle of pomegranate seeds, adding a pop of color and freshness to the plate.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Tree Nuts, Sulfites
Ingredients
4 each
Poblano Peppers
60 Calories
1 pound
Ground Beef
350 Calories
1 pound
Ground Pork
350 Calories
1 medium
Onion
40 Calories
2 cloves
Garlic
10 Calories
1/2 cup
Raisins
100 Calories
1/2 cup
Almonds
100 Calories
1/2 cup
Walnuts
100 Calories
1/2 teaspoon
Cinnamon
5 Calories
1/4 teaspoon
Allspice
5 Calories
1 ounce
Chocolate
170 Calories
1 cup
Tomato Puree
50 Calories
1/2 cup
Queso Fresco
100 Calories
1/4 cup
Pomegranate Seeds
50 Calories
1/4 cup
Cilantro
20 Calories
Step-by-Step Instructions
1
Start by roasting the poblano peppers over an open flame or in the oven until the skin is charred and blistered. Remove the peppers from the heat and let them cool down. Once cool enough to handle, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket for the filling.
2
In a large skillet, heat a couple of tablespoons of oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the ground beef and ground pork, breaking up the meat with a spoon as it cooks. Once the meat is browned, add the raisins, almonds, walnuts, cinnamon, and allspice. Cook for a few minutes until the mixture is fragrant and the liquid has evaporated.
3
Add the chocolate, tomato puree, and a pinch of salt to the skillet. Stir well to combine and cook for a few minutes until the mixture is heated through. Remove the skillet from the heat and let the filling cool down to room temperature.
4
Stuff each poblano pepper with the cooled filling, dividing it evenly among the peppers. Place the stuffed peppers on a baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld together.
5
To make the walnut sauce, combine the walnuts, onion, garlic, and a pinch of salt in a blender or food processor. Blend until smooth and creamy, adding a little water if necessary to achieve the right consistency. Taste and adjust the seasoning as needed.
6
To serve, place a stuffed pepper on each plate and spoon some of the walnut sauce over the top. Sprinkle with queso fresco and a few pomegranate seeds. Garnish with a sprig of cilantro and serve immediately.
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Where cooking meets life and technology.
© 2025 Cooklaif