Go Back
–+ servings
Chiles en Nogada

Chiles en Nogada: A Festive Twist on a Classic Mexican Delight

Chiles en Nogada is a festive Mexican dish combining roasted poblano chiles, a flavorful picadillo filling, and a luscious walnut cream sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 large Poblano Chiles Choose large chiles for easy stuffing.
  • 1 lb Ground Meat (Pork/Beef) Can substitute with shredded chicken.
  • 1 cup Dried Fruits (e.g., Apricots, Raisins)
  • 1 cup Fresh Fruits (e.g., Apples, Pears)
For the Nogada Sauce
  • 1 cup Nuts (Walnuts) Toast for deeper flavor.
  • 1 cup Cream or Dairy Alternatives For dairy-free, swap with plant-based options.
  • 1 teaspoon Spices (Cinnamon, Cloves)
For Garnishing
  • 1 cup Pomegranate Seeds For tart contrast and visual appeal.
  • 1/4 cup Parsley For freshness.

Equipment

  • skillet
  • Blender
  • baking sheet

Method
 

How to Make Chiles en Nogada
  1. Prepare the Filling: In a large skillet, sauté the ground meat with spices over medium heat until browned. Add the dried and fresh fruits, stirring to combine, and cook for about 10 minutes.
  2. Stuff the Chiles: Roast the poblano chiles over an open flame or in the oven until their skin is blistered. Peel the charred skin off and carefully stuff each chile with the picadillo filling.
  3. Make the Nogada Sauce: In a blender, combine the toasted walnuts, cream or dairy alternative, spices, and a touch of sugar. Blend until smooth and creamy, then chill the sauce in the refrigerator for about 30 minutes.
  4. Assemble the Dish: On a serving platter, place the stuffed chiles side by side. Generously drizzle the nogada sauce over each chile, and top with pomegranate seeds and chopped parsley.
  5. Optional: Serve with a sprinkle of cinnamon on top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For the best flavor, add fresh nogada sauce and pomegranate seeds just before serving. Store leftovers in an airtight container for up to 3 days, keeping sauce and chiles separate.

Tried this recipe?

Let us know how it was!