Chiles en nogada

Name: Chiles en nogada
Prep time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 large poblano chiles (~700 g total); 400 g ground pork; 2 tbsp olive oil or lard; 1 medium onion (~150 g), finely diced; 3 garlic cloves, minced; 2 ripe tomatoes (~300 g), peeled and diced; 50 g raisins; 50 g blanched almonds, roughly chopped; 1 ripe peach or pear (~150 g), peeled and diced; 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp salt, 1/2 tsp black pepper; 150 g walnut halves, soaked in warm milk 30 minutes then drained; 150 g cream cheese, softened; 100 ml soured cream; seeds of 1 pomegranate (~100 g); small handful of fresh flat-leaf parsley leaves

Chiles en nogada is considered Mexico's most patriotic dish — its colours mirror the Mexican flag: green from the parsley, white from the walnut cream, and red from the pomegranate seeds. The dish originates from Puebla in the late colonial period and is traditionally prepared in August and September, when walnuts and pomegranates are both in season at the same time. The filling — picadillo — is a distinctly pre-colonial combination of sweet and savoury: dried fruit, warm spices, and meat cooked together, a style brought to Mexico through the Moorish culinary traditions that came with Spain. The walnut sauce must be made from fresh, peeled walnuts; soaking them in milk removes the thin bitter skin and mellows the flavour. The dish is served at room temperature, not hot.

Total time35m

Active time25m

Servings4

DifficultyEasy

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

4 large poblano chiles (~700 g total)
400 g ground pork
2 tbsp olive oil or lard
1 medium onion (~150 g), finely diced
3 garlic cloves, minced
2 ripe tomatoes (~300 g), peeled and diced
50 g raisins
50 g blanched almonds, roughly chopped
1 ripe peach or pear (~150 g), peeled and diced
1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp salt, 1/2 tsp black pepper
150 g walnut halves, soaked in warm milk 30 minutes then drained
150 g cream cheese, softened
100 ml soured cream
Seeds of 1 pomegranate (~100 g)
Small handful of fresh flat-leaf parsley leaves

How to make it

1Char the poblano chiles over an open gas flame or under a hot grill for 8–10 minutes, turning with tongs until the skin is completely blackened on all sides; place in a covered bowl for 10 minutes, then rub off the skin, make a single lengthways slit, and remove the seeds and veins with a small spoon while keeping each chile intact.
2Heat the oil in a wide frying pan over medium heat, add the onion, and cook for 5–6 minutes until completely soft; add the garlic and cook 1 minute more until fragrant.
3Add the ground pork and cook, breaking it up with a wooden spoon, for 8 minutes until no pink remains; add the diced tomatoes and cook for 5 minutes until they collapse and the liquid reduces.
4Stir in the raisins, almonds, peach, cinnamon, cloves, salt, and pepper; cook for 5 minutes until the fruit softens and the mixture is fairly dry, then remove from heat and cool to room temperature.
5Drain the soaked walnuts and blend with the cream cheese and soured cream until completely smooth; season with a pinch of salt — the nogada should be thick enough to coat a spoon.
6Stuff each poblano firmly with the cooled meat filling, pressing gently to close the slit; arrange on individual plates or a large serving dish.
7Spoon the walnut sauce generously over each chile, scatter pomegranate seeds and parsley leaves on top, and serve at room temperature.