Authentic Chiles en Nogada
User Reviews
3.3
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
6
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Calories
654 kcal
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Cuisine
Mexican
Authentic Chiles en Nogada
Description
Chiles en Nogada includes roasting and peeling poblano chiles before stuffing them with a finely chopped filling of cooked beef and pork combined with diced vegetables such as carrot, zucchini, onion, and potato. Sweetness is added through candied fruits like biznaga, raisins, and almonds, with a touch of cinnamon and brown sugar enhancing the aroma. The tomato-based sauce in the filling is gently cooked with the vegetables, meat, and dried fruits to develop flavor.
The nogada sauce is made from Mexican cream, ground walnuts, cinnamon, and brown sugar, providing a creamy and slightly sweet complement to the stuffed chiles. The dish is served topped with bright red pomegranate arils and fresh parsley, making a vibrant presentation historically associated with Mexican independence celebrations.
This dish combines savory, sweet, and creamy elements with varied textures from tender meat and vegetables to crunchy nuts and juicy pomegranate. The complexity of ingredients and preparation reflects its cultural significance. It is typically served as a main entrée during special occasions or festive meals.
Letting the filling rest before stuffing allows the flavors to meld, improving taste. Reserve the meat cooking liquid to use in the tomato base to retain flavor. Precise chopping ensures even cooking and texture in the filling.
Ingredients
- 6 poblano chili peppers about 6" long, large
- filling
- 10 ozs. beef
- 10 ozs. pork
- 1 carrot medium
- 1 white onion medium
- 1 potato medium waxy
- 1 zucchini medium
- 3 plum tomatoes Roma tomatoes
- ½ cup pea
- 8 ozs. biznaga or candied fruit or dried fruit
- ½ cup raisins
- ½ cup almonds
- ½ tsp. cinnamon
- 1 tbsp brown sugar
- 1 tsp salt salt to taste
- nogada
- 1 ¼ cup Mexican cream do not use sour cream
- ½ cup walnuts shelled
- ½ teaspoon cinnamon
- 1 tbsp brown sugar
- Garnish
- 2 pomegranate small or 1 large
- 1 parsley small bunch
Instructions
- PRECOOK THE MEAT
- Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once. When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.
- CHOP THE INGREDIENTS
- Chop the meat into cubes first then chop finely.
- Chop the onion, carrot, zucchini, potato and candied fruit into ¼" cubes.
- Chop the almond very fine.
- PREPARE THE TOMATO BASE
- Slice the tomatoes in half and add them to your blender with ½ cup of the cooking liquid from the meat.
- Blend until smooth but not liquefied.
- COOK THE FILLING
- Fry the onions in 3 tablespoons of oil for 2 minutes.
- Add the potatoes, stir and cook for 5 minutes.
- Add the chopped meat and stir.
- Add the pureed tomato.
- Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
- Add the peas, biznaga or candied fruit and almonds. stir well.
- Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.
- Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
- ROAST AND CLEAN THE POBLANO CHILES
- Place the chiles over the open flame on the burner on your stove. Note: Do not leave chiles unattended.
- Blacken and blister the skin on all sides.
- When you have roasted all of the chiles place them in a plastic bag to sweat them.
- Scrape the skin the chiles with the blade of a knife.
- Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
- Remove the seeds inside the chile with your fingers without tearing the chile.
- PREPARE THE NOGADA
- Place the cream, walnuts, and cinnamon in your blender.
- Blend until the walnuts are completely incorporated into the sauce and the sauce is smooth.
- PREPARE THE GARNISHES
- Slice the pomegranates in half.
- Remove the seeds from your pomegranates.
- Chop the parsley very finely reserving a few leaves to use as decoration.
- SERVE THE CHILES EN NOGADA
- Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
- Place 1 stuffed chile on each plate.
- Spoon nogada over the stuffed chile until the chile is completely covered.
- Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.
- Decorate with a 1 or 2 parsley leaves.
Notes
- Let the filling rest for about 2 hours for flavor melding before stuffing the chiles.
- Reserve the meat cooking liquid to blend with tomatoes for the sauce base.
- Finely chop all filling components to ensure even cooking and a smooth texture.
- The dish is traditionally garnished with fresh pomegranate seeds and parsley for color contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Serving | 1chile | |
| Calories | 654kcal | 33% |
| Carbohydrates | 67g | 22% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Sodium | 606mg | 25% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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