Authentic Chiles en Nogada Recipe

Preparation Time: 2 hours

Cooking Time: 30 minutes

Total Time: 2 hours 30 minutes

Serves: 6

Chiles en Nogada is a Mexican dish that’s as rich in history as it is in flavor. It features poblano peppers stuffed with a savory mixture of meat and fruits, and is topped with a creamy walnut sauce called ‘nogada’, then garnished with pomegranate seeds and parsley, representing the colors of the Mexican flag.


  • 6 poblano peppers
  • 1 lb ground pork
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 apple, peeled and diced
  • 1 pear, peeled and diced
  • 1 peach, peeled and diced
  • 1/2 cup raisins
  • 1/2 cup almonds, chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 cup walnut halves, soaked overnight
  • 1/2 cup goats cheese
  • 1 cup milk
  • 1/2 cup sugar
  • 1 tablespoon sherry
  • Pomegranate seeds for garnish
  • Fresh parsley for garnish


  1. Begin by roasting the poblano peppers on a flame until the skins are charred, then place in a plastic bag for 10 minutes to sweat out. Peel off the skin and remove the seeds without tearing the peppers. Carefully set aside.
  2. In a pan over medium heat, cook the ground pork with onions and garlic until the meat is browned and onions are translucent. Add the diced fruits, raisins, and almonds, then season with cinnamon, clove, nutmeg, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally. Set aside to cool.
  3. For the nogada sauce, blend the soaked walnuts with goats cheese, sugar, milk, and sherry until you get a smooth, creamy sauce. If the sauce is too thick, add more milk until it reaches the desired consistency.
  4. Stuff each of the poblano peppers with the meat mixture until well-filled but not over-stuffed.
  5. Cover the stuffed poblanos with the walnut sauce, and then garnish with pomegranate seeds and fresh parsley.
  6. Serve Chiles en Nogada at room temperature to enjoy the fullest range of flavors.


  • Historically, Chiles en Nogada is served during the Mexican Independence festivities in September.
  • Choosing ripe and sweet fruits will enhance the overall taste of the filling.
  • The walnut sauce is a signature element of this dish and should be as smooth as possible.
  • Using fresh pomegranate seeds not only adds a burst of color but also a delightful tartness that contrasts with the creamy sauce.

Enjoy this palatable and visually stunning dish that symbolizes Mexican heritage and culinary ingenuity. Buen Provecho!

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