Entree: Mexico – Jalisco – Chiles en Nogada

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 25 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 6 large poblano chiles, roasted, peeled, and slit lengthwise (allow to drain) — approx. 2 lb (900 g) total
- 1 lb (454 g) ground pork
- 8 oz (227 g) ground beef
- 2 tbsp (30 ml) vegetable oil for cooking picadillo
- 1 medium white onion, finely chopped — about 1 cup (150 g)
- 2 cloves garlic, minced
- 1 medium firm apple, peeled and diced — about 6 oz (170 g)
- 1 ripe peach (or nectarine), peeled and diced — about 5 oz (140 g)
- 1 ripe plantain or small ripe banana, peeled and diced (optional regional touch) — about 4 oz (110 g)
- 1/4 cup (40 g) raisins
- 1/4 cup (35 g) toasted slivered almonds, chopped
- 2 tbsp (30 g) piloncillo, grated (or dark brown sugar)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground black pepper
- 1/2 tsp kosher salt, plus more to taste
- 2 roma tomatoes, blanched, peeled, seeded and finely chopped — about 6 oz (170 g)
- 1/4 cup (60 ml) dry white wine or apple juice (optional)
- 6 slices bolillo or crusty white bread, crust removed, torn — about 2 oz (60 g)
- 1/2 cup (120 ml) milk, warmed (for soaking bread)
- For the nogada (walnut sauce):
  - 2 cups (200 g) shelled nuez de Castilla or English walnuts, toasted briefly
  - 1/2 cup (120 ml) heavy cream
  - 1/2 cup (120 ml) milk
  - 2 slices bolillo or 1/2 cup (60 g) stale white bread, crust removed
  - 2 tbsp (30 ml) sherry or sweet white wine (optional)
  - 1 tbsp (15 g) piloncillo or honey, to taste
  - Salt to taste
- For finishing and frying:
  - 2 large eggs, beaten for light batter
  - 1/2 cup (60 g) all-purpose flour (for dusting)
  - 1 cup (240 ml) neutral oil for shallow frying (vegetable or sunflower)
- Garnish:
  - 1 cup (120 g) fresh pomegranate seeds
  - 1/2 cup (20 g) fresh flat-leaf parsley leaves, roughly chopped
  - Additional toasted walnut pieces (optional)

Instructions

Short Description:
Roasted poblano chiles stuffed with a savory-sweet Jalisco-style picadillo of pork and beef with local fruits and nuts, finished with a creamy walnut (nogada) sauce, fresh parsley, and pomegranate seeds. This festive main course delivers savory, sweet, and tangy contrasts that stand alone as a full meal.

Regional Notes:
This Jalisco variation uses a slightly different spice blend and local fruits—piloncillo for sweetness and ripe peach alongside apple—reflecting Western Mexico flavors. The picadillo leans on ground pork with a smaller portion of beef and includes toasted almonds for texture, distinguishing it from the Puebla classic.

1. Roast the poblano chiles directly over an open flame or under a broiler, turning until blackened and blistered all over. Place in a bowl, cover with plastic wrap or a towel for 10 minutes, then peel off skins, make a single lengthwise slit, and carefully remove seeds if desired. Set aside to drain on paper towels.
2. Soak 6 slices of bolillo in 1/2 cup (120 ml) warmed milk until softened, then squeeze out excess liquid and crumble; set aside for the picadillo. Separately, soak the additional 2 slices (for the nogada) in 1/2 cup (120 ml) milk and set aside.
3. In a large skillet over medium-high heat, warm 2 tbsp (30 ml) vegetable oil. Add chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add ground pork and ground beef, breaking up with a spatula. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the skillet is very greasy.
5. Stir in diced apple, peach, diced plantain (if using), raisins, and toasted almonds. Add crumbled soaked bread, chopped tomatoes, 2 tbsp (30 ml) white wine or apple juice (if using), piloncillo (or brown sugar), cinnamon, cloves, black pepper, and 1/2 tsp salt. Reduce heat to medium-low and simmer until fruit is tender and flavors are melded, about 8–10 minutes. Adjust seasoning; set picadillo aside to cool slightly.
6. While the filling cools, make the nogada: drain soaked bread and squeeze out milk. In a blender combine toasted walnuts, soaked bread, 1/2 cup (120 ml) heavy cream, 1/2 cup (120 ml) milk, 2 tbsp (30 ml) sherry or sweet wine (if using), and 1 tbsp (15 g) piloncillo or honey. Blend until a smooth, creamy sauce forms. If too thick, add a tablespoon of milk at a time to reach a pourable but creamy consistency. Season with a pinch of salt and refrigerate briefly — the nogada is traditionally served slightly cool.
7. Preheat a shallow layer of oil (about 1 cup / 240 ml) in a wide skillet to 325°F (medium heat). Pat each poblano dry. Lightly dust each chile with 1/2 cup (60 g) flour, then dip in beaten egg to coat. Quickly shallow-fry chiles until egg is set and lightly golden, about 1 minute per side; avoid long frying that breaks the chiles. Drain on paper towels.
8. Carefully spoon the picadillo mixture into each fried poblano, filling but not overstuffing so the chiles hold together. Arrange stuffed chiles on a serving platter.
9. Pour the walnut sauce generously over the filled chiles so they are mostly covered. Garnish immediately with abundant pomegranate seeds and chopped parsley to create the tricolor presentation; scatter a few toasted walnut pieces if desired.
10. Serve at room temperature or slightly chilled (nogada cooler than filling) with warm corn or flour tortillas or a simple side salad if desired. Leftovers keep covered in the refrigerator for 1–2 days; assemble fresh if possible to preserve texture.