Entree: Mexico – Puebla – Chiles en Nogada (Poblano Peppers in Walnut Sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 45 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 6 large poblano chiles (fresh), about 3-3.5 lb (1.4–1.6 kg) total
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced
- 3 roma tomatoes or medium tomatoes, roasted and peeled, chopped (about 10 oz / 280 g)
- 1 apple, peeled, cored, finely chopped (about 6 oz / 170 g)
- 1 pear, peeled, cored, finely chopped (about 6 oz / 170 g)
- 3 oz (85 g) dried apricots or peach, chopped
- 1/4 cup (40 g) golden raisins
- 1/4 cup (30 g) blanched almonds, chopped
- 2 tbsp (20 g) pine nuts (optional)
- 1 small cinnamon stick or 1/4 tsp (0.5 g) ground cinnamon
- 2 whole cloves or 1/8 tsp (0.5 g) ground cloves
- 1 bay leaf
- 1/4 tsp (1 g) ground black pepper, plus more to taste
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) mild vinegar or white wine vinegar (optional, to balance sweet)
- 2 tbsp (30 ml) brandy or dry sherry (optional, for the picadillo)
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped (for filling and garnish)
- 1 1/2 cups (150 g) shelled walnuts (for nogada)
- 3/4 cup (180 ml) whole milk, plus more if needed
- 1/3 cup (80 ml) Mexican crema or sour cream
- 4 oz (115 g) queso fresco or mild fresh cheese, crumbled
- 2 tbsp (25 g) granulated sugar (adjust to taste)
- 2 tbsp (30 ml) brandy or dry sherry (for nogada)
- Salt and white pepper to taste
- 1 large pomegranate, seeds removed (about 1 to 1 1/2 cups / 150–200 g seeds)
- Additional chopped parsley for garnish

Instructions

Short Description:
Puebla's Chiles en Nogada are roasted poblano peppers stuffed with a sweet-savory picadillo of pork, fruits, nuts, and spices, finished with a creamy walnut sauce (nogada) and crowned with pomegranate seeds and parsley to evoke the Mexican flag.

Regional Notes:
This Puebla version uses roasted poblano chiles, a pork-forward picadillo blended with local fruits and nuts, and a rich walnut-based nogada flavored with queso fresco and a splash of sherry or brandy. It emphasizes the traditional sweet-savory balance and the green-white-red presentation associated with Mexican Independence celebrations.

1. Roast the poblanos over an open flame, gas burner, or under a hot broiler, turning until evenly charred and blistered. Place in a bowl and cover tightly with plastic wrap or a bag for 10–15 minutes to steam. Peel off the skins, make a lengthwise slit in each chile and carefully remove seeds and membranes while keeping the pepper intact; set aside upright to drain.
2. Prepare the fruit: if using fresh tomatoes, roast or char and peel them, then chop; soak raisins briefly in warm water or a tablespoon of brandy if desired; chop apple, pear, and dried apricot (or peach).
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add ground pork and ground beef, breaking up with a spoon. Brown the meat thoroughly, about 6–8 minutes, and drain excess fat if necessary, leaving a little for flavor.
5. Stir in chopped tomatoes, apple, pear, chopped apricot, raisins, chopped almonds, pine nuts (if using), cinnamon stick, cloves, bay leaf, salt, and black pepper. Add 2 tbsp (30 ml) brandy or sherry if using. Reduce heat to low and simmer, stirring occasionally, until the mixture is thick and the fruits are soft, about 15–20 minutes. Remove cinnamon stick and bay leaf.
6. Taste and adjust seasoning with 2 tbsp (30 ml) vinegar if the mixture needs brightness, and more salt or pepper as needed. Stir in 1/4 cup (15 g) chopped parsley. Let the picadillo cool slightly before stuffing.
7. While the filling simmers, make the nogada (walnut sauce): soak 1 1/2 cups (150 g) shelled walnuts in 3/4 cup (180 ml) milk for 20–30 minutes to soften and mellow bitterness. For an optional smoother, less bitter sauce, you may rub walnut skins off under running water after soaking, then drain.
8. Transfer soaked walnuts (with a little of the soaking milk) to a blender. Add 1/3 cup (80 ml) crema or sour cream, 4 oz (115 g) queso fresco, 2 tbsp (25 g) sugar, 2 tbsp (30 ml) brandy or sherry, and about 1/4–1/2 cup (60–120 ml) additional milk as needed. Blend until very smooth and creamy, stopping to scrape the sides. If too thick, add milk a tablespoon at a time until you reach a sauce that coats the back of a spoon. Strain the sauce through a fine-mesh sieve for an extra-silky finish if desired. Season with salt and a pinch of white pepper.
9. Stuff each prepared poblano with a generous portion of the picadillo, pressing gently but keeping the pepper intact. Arrange the stuffed chiles on a serving platter or individual plates.
10. Spoon or ladle the nogada over each stuffed chile so the peppers are well coated with the walnut cream. Scatter pomegranate seeds over the top and finish with additional chopped parsley to provide the green and red accents.
11. Serve Chiles en Nogada at room temperature or slightly chilled (not hot); they are traditionally served in this way. Leftovers keep refrigerated up to 2 days; keep nogada and peppers separate and combine just before serving for best texture.