Entree: Mexico – Tlaxcala, Central Mexico – Chiles en Nogada

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 6 poblano chiles, about 4–5 oz (115–140 g) each
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 6 g
- 1 medium apple (preferably firm, e.g., Granny Smith), peeled and diced, about 1 cup (150 g)
- 1 medium pear, peeled and diced, about 1 cup (150 g)
- 1/2 cup (75 g) chopped tejocote (Mexican hawthorn), fresh or rehydrated; if unavailable, use quince or extra apple
- 1/3 cup (50 g) golden raisins
- 1/3 cup (45 g) toasted pecans, chopped (or piñón/pine nuts if preferred)
- 2 tbsp (30 ml) brandy or sweet sherry
- 2 slices stale white bread, torn and soaked in 1/4 cup (60 ml) milk (about 60 g bread)
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves or 2 whole cloves, minced
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) chopped fresh parsley for filling (optional)
- For the nogada (walnut sauce):
  - 2 cups (200 g) walnut halves, blanched and skins removed
  - 3/4 cup (180 ml) whole milk
  - 1/2 cup (120 ml) heavy cream
  - 4 oz (115 g) queso fresco (fresh crumbly cheese) or fresh farmer/ricotta-style cheese
  - 2 tbsp (30 g) granulated sugar
  - 1 tbsp (15 ml) brandy or sweet sherry
  - 1/4 tsp (1.5 g) salt, or to taste
- Garnish:
  - 1 cup (170 g) pomegranate seeds
  - 1/4 cup (10 g) fresh flat-leaf parsley leaves, coarsely chopped

Instructions

Short Description:
Stuffed roasted poblano chiles filled with a savory-sweet pork mixture studded with local Tlaxcalan fruits and nuts, topped with a creamy walnut (nogada) sauce and garnished with pomegranate seeds and parsley.

Regional Notes:
This Tlaxcalan variation incorporates regional fruits and nuts—such as tejocote (Mexican hawthorn), apple, pear, and toasted pecans—into the picadillo-style filling, giving it a brighter, fruit-forward profile compared with more generic or neighboring versions. The nogada remains a creamy walnut sauce made with local fresh cheese for authenticity.

1. Roast and peel the chiles: using a gas flame, broiler, or hot skillet, char the poblanos on all sides until evenly blackened. Place in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel off skins, make a lengthwise slit on one side of each chile, and carefully remove seeds and membranes while keeping the chile largely intact; leave stems on if you like. Set chiles aside on paper towels to dry.
2. Prepare the soaked bread: squeeze excess milk from the soaked bread, tear into small pieces, and set aside.
3. Cook the filling: 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 minced garlic and cook 30 seconds more.
4. Brown the pork: add 1 lb (454 g) ground pork to the skillet, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if needed, leaving a little for flavor.
5. Add fruits, nuts, and seasonings: stir in diced apple, pear, chopped tejocote, raisins, and toasted pecans. Cook until fruits soften and juices reduce, about 6–8 minutes. Sprinkle in cinnamon, ground cloves, black pepper, and 1 tsp (6 g) salt. Add brandy or sherry and simmer 1–2 minutes to evaporate alcohol.
6. Bind the filling: add the squeezed soaked bread and 2 tbsp (30 ml) chopped parsley (if using). Mix thoroughly and cook 2–3 minutes more to combine. Taste and adjust salt and spices. Remove from heat and allow filling to cool to room temperature (this makes stuffing easier).
7. Blanch and peel walnuts for the nogada: bring a pot of water to a boil, add the walnuts and boil 1 minute. Drain and immediately rub walnuts with a clean towel to remove the skins. Pat dry.
8. Make the nogada: in a blender, combine the blanched walnuts, 3/4 cup (180 ml) milk, 1/2 cup (120 ml) heavy cream, 4 oz (115 g) queso fresco, 2 tbsp (30 g) sugar, and 1 tbsp (15 ml) brandy or sherry. Blend until very smooth, adding a little more milk if needed to reach a pourable sauce (consistency like heavy cream). Taste and adjust salt and sugar. For an extra-silky texture, pass the sauce through a fine-mesh sieve into a bowl.
9. Stuff the chiles: spoon the cooled filling into each roasted poblano through the slit, packing gently but not overfilling. Place stuffed chiles on a serving platter or individual plates.
10. Assemble and serve: pour or spoon the walnut sauce generously over the stuffed chiles so they are mostly covered. Sprinkle with pomegranate seeds and coarsely chopped parsley. Serve at room temperature or slightly chilled alongside warm corn tortillas or a simple white rice if desired.
11. Make-ahead and storage: you can prepare the filling and the nogada a day ahead (keep refrigerated separately). Stuffed chiles are best assembled just before serving to preserve texture; leftover assembled chiles keep 1–2 days refrigerated. Reheat gently before serving if desired.