Cuisine: Chiles en Nogada - Mexico’s most iconic and patriotic dishes - How to prepare

 

Chiles en Nogada is a stuffed poblano pepper dish topped with a creamy walnut sauce (nogada), garnished with pomegranate seeds and parsley — representing the three colors of the Mexican flag (green, white, and red). It originated in Puebla in the 19th century, often attributed to Augustinian nuns who prepared it in honor of Agustín de Iturbide, a leader in Mexico’s independence movement. It’s now a celebrated dish served around Mexican Independence Day (Sept 16).

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Ingredients

 For the Chiles:

• 6 large poblano peppers
• Vegetable oil (for frying, optional)

For the Picadillo (Stuffing):

• 500g (1 lb) ground pork or a mix of pork and beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 ripe tomatoes, peeled and chopped (or 1/2 cup tomato puree)
• 1 apple (peeled and diced)
• 1 pear (peeled and diced)
• 1 peach or plantain, diced (optional)
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 tsp ground cinnamon
• Pinch of cloves, nutmeg, and salt to taste
• 1 tbsp chopped parsley
• 1–2 tbsp sugar (to taste)

For the Nogada (Walnut Sauce):

• 1 cup peeled walnuts (soaked overnight in milk or hot water to remove skins)
• 1/2 cup Mexican crema or sour cream
• 1/2 cup milk (adjust for desired thickness)
• 100g fresh cheese (like queso fresco or ricotta)
• 1 tbsp sugar
• 1 shot of sherry or white wine (optional)
• Pinch of cinnamon and salt

For Garnish:

• Fresh pomegranate seeds
• Chopped fresh parsley

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How to Prepare

1. Roast and Prepare the Chiles

• Roast the poblano peppers over an open flame or under the broiler until skin is blistered.
• Place in a plastic bag or cover with a towel for 10 minutes to steam.
• Peel off skin, carefully make a slit, and remove seeds (keep the stem intact).

 2. Cook the Picadillo Filling

• In a pan, sauté the onion and garlic in a bit of oil.
• Add ground meat and cook until browned.
• Stir in tomato, followed by fruits, raisins, almonds, and spices.
• Simmer for 15–20 minutes until well cooked and slightly sweet.
• Let it cool before stuffing the chiles.

 3. Make the Nogada Sauce

• Blend walnuts, crema, cheese, milk, sugar, and cinnamon until smooth and creamy.
• Adjust thickness with milk; season to taste.
• Chill slightly if preferred cold (traditional).

 4. Assemble the Dish

• Carefully stuff each poblano with the picadillo.
• Place on a plate, pour the nogada sauce over the chiles.
• Garnish generously with pomegranate seeds and chopped parsley.

Serving Tips

• Best served at room temperature or slightly chilled.
• Pair with white wine or a light Mexican lager.
• Often served without rice to keep focus on the complex flavor.