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Chiles en Nogada

One of Mexico's most iconic dishes, chiles en nogada showcases the colors of the Mexican flag: green from the fresh parsley, white from the walnut cream sauce, and red from the pomegranate seeds. Stuffed poblano chiles are filled with a savory-sweet picadillo of pork, fruit, and nuts, then draped in a luxurious nogada. A seasonal dish from Puebla, best made in late summer when pomegranates and fresh walnuts are available.

Ingredients

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Directions

STEP #1
Char the poblano chiles directly over a gas flame or under a broiler, turning until completely blackened on all sides. Place in a zip-lock bag or covered bowl for 15 minutes to steam. Peel off the skin, cut a slit lengthwise, and carefully remove seeds while keeping the chile intact. Pat dry.
STEP #2
Heat oil in a large skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes. Add ground pork and beef, breaking up the meat, and cook until browned. Add tomatoes and cook until the liquid evaporates. Stir in peach, pear, plantain, almonds, pine nuts, raisins, cinnamon, and cloves. Season with salt and pepper. Cook for 5 minutes until the fruit has softened slightly. Remove from heat and let cool.
STEP #3
Blend fresh walnuts, queso fresco, Mexican crema, and dry sherry in a blender until completely smooth. The sauce should be thick, creamy, and just pourable. Season with a pinch of salt. Refrigerate until serving.
STEP #4
Gently open each peeled chile and fill generously with the picadillo, being careful not to tear the chile. Press closed — the filling will hold it shut.
STEP #5
Arrange stuffed chiles on a platter. Spoon the walnut nogada generously over the top. Scatter pomegranate seeds and fresh parsley leaves over everything and serve immediately at room temperature.

Tips

  • Fresh walnuts (nogal fresco) are critical — the skin of dried walnuts turns the sauce bitter and gray. If fresh walnuts are unavailable, soak dried walnut halves in boiling water for 5 minutes and peel the skins off.
  • Chiles en nogada is traditionally served at room temperature, not hot. This is part of its charm and allows all the flavors to come through.
  • The picadillo can be made a day ahead. The nogada can also be made a day ahead and refrigerated. Assemble just before serving.