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

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 1 hr 10 min

Total 2 hrs 40 min

Ingredients

- 6 large poblano chiles, roasted and peeled
- 1.5 lb (680 g) ground pork
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium white onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1 cup (240 g) ripe tomato, finely chopped (or canned crushed tomatoes)
- 1 medium apple, peeled and diced, about 6 oz (170 g)
- 1 medium pear, peeled and diced, about 6 oz (170 g)
- 1 medium peach or nectarine, peeled and diced, about 5–6 oz (150–170 g)
- 1/4 cup (40 g) raisins, soaked in 2 tbsp (30 ml) warm water or brandy for 10 minutes
- 1/4 cup (35 g) toasted sliced almonds, chopped
- 2 tbsp (15 g) toasted pine nuts
- 1/4 cup (40 g) candied orange peel, chopped (or acitron substitute)
- 2 tbsp (30 g) piloncillo (unrefined cane sugar) or packed brown sugar
- 1/2 tsp (2.5 g) ground cinnamon
- Pinch ground cloves
- Salt and freshly ground black pepper to taste
- 1/4 cup (60 ml) brandy or dry sherry (for filling; optional)
- 1 1/2 cups (150 g) walnuts, soaked 1–2 hours and drained (for nogada)
- 1/2 cup (120 ml) Mexican crema or heavy cream
- 3 oz (85 g) queso fresco or fresh farmer cheese
- 2–3 tbsp (30–45 ml) brandy or sweet wine (for nogada)
- 1–2 tbsp (15–30 g) sugar or piloncillo (to taste for nogada)
- 1/4–1/2 cup (60–120 ml) milk, to thin the nogada as needed
- Salt and a small pinch of ground cinnamon for the nogada
- 1 cup (160 g) pomegranate seeds (from about 1 medium pomegranate)
- 1/2 cup (15 g) fresh flat-leaf parsley, coarsely chopped (for garnish)
- Ground cinnamon, for light dusting
- For rice: 1 1/2 cups (285 g) long-grain white rice, rinsed
- 3 cups (720 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (6 g) salt

Instructions

Short Description:
Traditional Mexican stuffed poblano peppers topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley, served with white rice to form a complete main-course meal. The filling blends seasoned pork with a mix of local fruits and nuts for sweet-savory contrast.

Regional Notes:
This Mexico City version highlights a local blend of fruits (apple, pear, and peach) and toasted almonds and pine nuts in the picadillo, and the nogada (walnut sauce) uses soaked local walnuts, Mexican crema and queso fresco for a distinctively creamy, slightly tangy finish compared with other regional versions.

1. Roast and peel the poblanos: char the skins over a gas flame or under a broiler until blistered all over, place in a sealed container or plastic bag to steam for 10 minutes, then peel off skins. Make a lengthwise slit down one side of each chile and carefully remove seeds and membranes without tearing the pepper. Set chiles aside to cool.
2. Prepare the rice: in a medium pot, heat 1 tbsp (15 ml) oil over medium heat. Add the rinsed rice and toast, stirring, for 2–3 minutes until slightly translucent. Add 3 cups (720 ml) water and 1 tsp (6 g) salt, bring to a boil, cover, reduce heat to low and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
3. Soak raisins and walnuts: soak raisins in warm water or brandy for 10 minutes; soak walnuts 1–2 hours in warm water, drain and rub to remove skins if desired for a whiter nogada. Drain well before blending.
4. Make the picadillo filling: heat 2 tbsp (30 ml) oil or lard in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent, then add garlic and cook 30 seconds. Add the ground pork and brown thoroughly, breaking into small pieces, about 8–10 minutes. Stir in the chopped tomato and cook until moisture reduces, about 6 minutes.
5. Add fruits, nuts and seasonings: to the browned pork, stir in the diced apple, pear, peach, soaked raisins (with any soaking liquid), chopped candied orange peel, toasted almonds, toasted pine nuts, 2 tbsp (30 g) piloncillo or brown sugar, 1/2 tsp (2.5 g) ground cinnamon, a pinch of ground cloves, and salt and pepper to taste. If using, add 1/4 cup (60 ml) brandy or sherry. Simmer for 8–10 minutes until mixture is moist but not watery. Adjust seasoning and let the filling cool slightly.
6. Stuff the chiles: carefully spoon the warm filling into each chile, pressing gently so they hold their shape. Do not overstuff; close the slit to keep filling inside (secure with a toothpick if needed).
7. Make the nogada (walnut sauce): in a blender, combine the soaked drained walnuts, 1/2 cup (120 ml) Mexican crema or heavy cream, 3 oz (85 g) queso fresco, 2–3 tbsp (30–45 ml) brandy or sweet wine, 1–2 tbsp (15–30 g) sugar or piloncillo, a small pinch of ground cinnamon, a pinch of salt, and 1/4 cup (60 ml) milk. Blend until very smooth, adding up to an additional 1/4 cup (60 ml) milk to reach a thick but pourable cream consistency. Taste and adjust sweetness, salt and brandy. For extra-silky sauce, pass through a fine mesh sieve into a bowl.
8. Plate and assemble: place one stuffed chile on each plate (or arrange all on a serving platter). Pour the nogada generously over the chiles to cover them. Sprinkle pomegranate seeds and chopped parsley over the top, and dust lightly with ground cinnamon.
9. Serve: serve the chiles en nogada warm or at room temperature alongside the prepared white rice. Remove any toothpicks before eating.