For an even richer walnut sauce, lightly toast the walnuts before blending. The filling can be made a day in advance to allow the flavors to meld. If you don't have fresh pomegranate seeds, dried cranberries can be substituted for a similar tartness and color.
Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
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PREP TIME1 hrs
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COOK TIME30 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS12
Embark on a culinary journey to Puebla with Chiles en Nogada, a symphony of savory and sweet. Plump poblano peppers cradle a spiced pork filling, luxuriously draped in a velvety walnut sauce and jeweled with pomegranate and parsley. Prepare to be transported by this edible masterpiece!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol86 mg
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Fiber9 g
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Protein34 g
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Saturated Fat13 g
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Sodium227 mg
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Sugar23 g
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Fat51 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRoast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often (10-15 minutes).
02
StepPlace the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
03
StepHeat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent (3-4 minutes). Add ground pork and cook until browned, breaking up with a spoon while cooking (about 7 minutes). Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined (about 10 minutes).
04
StepCombine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
05
StepFill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.
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RECIPE REVIEWS
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Tyrel Schulist
Jul 1, 2025This recipe was amazing! A little time-consuming, but so worth it for a special occasion.
Gregorio Hahn
Jun 29, 2025I found it helpful to roast the peppers the day before. It saved me a lot of time.
Charity Wisozk
Jun 16, 2025I had trouble finding candied orange peel, so I substituted with orange zest. It worked out great.
Mervin Lemke
Jun 10, 2025The walnut sauce is absolutely divine. I'll definitely be making this again.
Alfredo Hessel
May 30, 2025My family loved this! It was a huge hit at our Cinco de Mayo celebration.
Coty Harvey
May 25, 2025I added a pinch of cayenne pepper to the pork filling for a little extra heat. It was perfect!
Myron Klocko
May 23, 2025The recipe was easy to follow, and the results were incredible. Highly recommended!
Kylie Funk
May 18, 2025This is the most authentic Chiles en Nogada recipe I've found. Thank you for sharing!