Cuisines : Chiles en Nogada: Introduction & How to Prepare

 

Chiles en Nogada is one of Mexico’s most iconic and patriotic dishes, originating from the state of Puebla. Traditionally prepared in late summer during the months of August and September, this dish celebrates Mexico’s Independence Day (September 16) and showcases the three colors of the Mexican flag:

• Green from the poblano chile,
• White from the creamy nogada (walnut sauce),
• Red from the pomegranate seeds.

Legend has it that the dish was first created by the Augustinian nuns of the Convent of Santa Monica in Puebla in 1821 to honor Agustín de Iturbide, a general and later emperor who played a role in Mexico’s independence.

The dish is a stuffed poblano chile, filled with a sweet-savory mixture of meat, fruit, and spices, covered in a smooth walnut-based cream sauce, and garnished with bright red pomegranate seeds and fresh parsley.

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🍴 How to Prepare Chiles en Nogada

(Serves 4)

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🛒 Ingredients

For the chiles & stuffing:

• 4 large poblano chiles
• 500g (1 lb) ground pork or beef (or a mix of both)
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 apple (peeled and diced)
• 1 pear (peeled and diced)
• 1 ripe plantain or banana (diced)
• 1/2 cup raisins
• 1/2 cup chopped almonds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• A bit of oil for cooking

For the nogada (walnut sauce):

• 1 cup walnuts (soaked in milk or water overnight for easier peeling)
• 1/2 cup milk or cream
• 100g (about 3.5 oz) cream cheese (optional for a thicker sauce)
• 1/2 cup queso fresco or ricotta
• 1 tablespoon sugar
• A splash of sherry or white wine (optional)
• A pinch of cinnamon
• Salt to taste

For garnish:

• 1 pomegranate (seeds only)
• Fresh parsley, chopped

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👨‍🍳 Preparation Steps

1. Prepare the Chiles:

• Roast the poblano chiles over an open flame or under a broiler until the skin is charred and blistered.
• Place them in a sealed plastic bag or covered bowl for 10 minutes (to loosen the skin).
• Peel off the charred skin gently without tearing the flesh.
• Make a slit down one side and remove the seeds and veins carefully. Set aside.

2. Cook the Picadillo Filling:

• In a pan, heat oil and sauté onion and garlic until translucent.
• Add ground meat and cook until browned.
• Add diced apple, pear, and plantain.
• Stir in raisins, almonds, and spices.
• Cook for 10–15 minutes until the fruit is soft and flavors blend.
• Season with salt and pepper. Let the mixture cool slightly.

3. Stuff the Chiles:

• Carefully spoon the meat-and-fruit mixture into each chile, being gentle not to tear them.
• Close the slit with a toothpick if needed (remove before serving).

4. Make the Nogada Sauce:

• Peel soaked walnuts (if not done already).
• Blend the peeled walnuts with milk, queso fresco, cream cheese, sugar, cinnamon, and a splash of sherry (optional) until smooth.
• Adjust salt and sweetness to taste. The sauce should be creamy and slightly thick but pourable.

5. Assemble and Serve:

• Place a stuffed chile on a plate.
• Generously pour the nogada sauce over the chile.
• Sprinkle with pomegranate seeds and chopped parsley.
• Serve at room temperature or slightly warm.

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🔔 Tips

• Traditional versions use fresh seasonal fruits, so avoid canned substitutes.
• The dish is not spicy despite using poblano chiles.
• It’s often served without rice, as it’s already rich and filling.
• For a vegetarian version, substitute the meat with mushrooms, lentils, or textured soy protein.

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🇲🇽 A Culinary Symbol

Chiles en Nogada is more than a dish — it’s a symbol of Mexican heritage, culinary elegance, and national pride. Each bite blends sweet, savory, creamy, and fresh flavors, making it a treasured centerpiece of Mexico’s gastronomic identity.