Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 to 12 servings
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Calories
796 kcal
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Course
Main Course
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Cuisine
Mexican
Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
Description
This classic Mexican dish begins by blistering and peeling poblano peppers to create a softened edible shell. The filling combines ground pork sautéed with aromatics, spices such as cinnamon, cloves, and nutmeg, along with vinegar and diced fruits including peach, apple, and pear. The mixture is cooked until flavors meld and the meat is thoroughly done. Toasted almonds and raisins add texture and sweetness to the filling.
The nogada sauce is creamy and rich, blending walnuts soaked (traditionally overnight) in milk, cream cheese, goat cheese, white wine, and sugar until smooth. The sauce contrasts gently with the savory stuffing and mild pepper. Garnishes of fresh pomegranate seeds and chopped parsley add color and brightness.
Assembled, the dish offers a balance of textures and flavors—mild heat from the pepper, sweetness and spice in the filling, creaminess from the sauce, and tart freshness in the garnishes. It is typically served as a main course with careful preparation of the components.
The notes mention that while traditionally the walnuts are soaked overnight in milk, this step can be omitted using pre-shelled walnuts, offering a faster preparation.
Ingredients
- 12 poblano peppers
- 3 Roma tomato
- 2 tablespoons olive oil
- ½ white onion finely chopped
- 3 cloves garlic
- 1 pound ground pork
- 1/4 tablespoon salt
- ¼ teaspoon black pepper ground
- ½ tablespoon oregano dried
- ½ tablespoon cloves ground
- ½ tablespoon ground cinnamon
- ½ tablespoon ground nutmeg
- ½ tablespoon thyme dried
- 1 tablespoon white vinegar
- 4 peach peeled and chopped, firm
- 2 apple peeled and chopped, gala or golden delicious varieties
- 2 bartlett pears peeled and chopped
- 1 ounce white cooking wine
- ¼ cup parsley chopped, fresh
- ½ cup raisins
- 1/2 cup almonds chopped, blanched
Nogada (Walnut Sauce):
- ¼ cup milk plus more if needed
- 1/2 cup crema mexicana
- 1 ounce white cooking wine
- 4 ounces cream cheese softened
- 1/4 cup goat cheese softened
- 1 cup walnuts shelled
- 2 tablespoons granulated sugar
Garnishes:
- pomegranate seeds
- parsley fresh
Instructions
- Preheat broiler.
- Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
- Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
- Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.
- Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop.
- In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes add garlic and continue to cook for another minute.
- Add ground pork and add all spices and vinegar.
- After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches, apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit.
- Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.
- While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend.
- Assemble poblanos by stuffing with filling.
- Pour cream sauce over the poblanos and ganish with pomegranate seeds and chopped parsley.
Notes
- Traditionally, soak fresh shelled walnuts in milk overnight for a smoother, less bitter sauce but using pre-shelled walnuts can omit this step for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 12 servings
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Calories | 796kcal | 40% |
| Carbohydrates | 63g | 21% |
| Protein | 26g | 52% |
| Fat | 52g | 80% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 91mg | 30% |
| Sodium | 534mg | 22% |
| Potassium | 1349mg | 29% |
| Fiber | 14g | 56% |
| Sugar | 35g | 70% |
| Vitamin A | 2194IU | 44% |
| Vitamin C | 214mg | 238% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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