Chiles en Nogada Recipe

Serves: 6

Ingredients

For the Chiles

• 6 poblano peppers (large, fresh)

• Vegetable oil (for frying or roasting)

For the Picadillo Filling

• 2 tbsp vegetable oil

• ½ medium onion, finely chopped

• 2 cloves garlic, minced

• 300 g (about ⅔ lb) ground beef

• 200 g (about ½ lb) ground pork

• 2 medium tomatoes, peeled and chopped

• 1 medium apple, peeled and diced

• 1 pear, peeled and diced

• 1 peach, peeled and diced

• ½ cup plantain, diced (ripe but firm)

• ¼ cup raisins

• ¼ cup almonds, chopped

• ¼ cup candied fruit (optional, traditional touch)

• ½ tsp ground cinnamon

• ¼ tsp ground cloves

• Salt and pepper to taste

For the Nogada Sauce

• 1 cup walnut halves (soaked in milk for at least 2 hours or overnight)

• ½ cup milk (more as needed for consistency)

• 100 g (about 3.5 oz) fresh goat cheese or queso fresco

• 1 tbsp sugar (or to taste)

• Salt to taste

Garnish

• Pomegranate seeds (from 1 medium pomegranate)

• Fresh parsley leaves

Instructions

1. Prepare the Chiles

1. Roast poblano peppers over an open flame, on a grill, or under the broiler until skin blisters and chars.

2. Place them in a plastic bag or cover with a kitchen towel for 10 minutes to steam.

3. Peel off the skin carefully, keeping the stem intact.

4. Make a slit along one side and remove seeds and veins. Set aside.

2. Make the Picadillo

1. Heat oil in a large skillet over medium heat.

2. Sauté onion and garlic until fragrant.

3. Add ground beef and pork; cook until browned.

4. Stir in tomatoes, apple, pear, peach, plantain, raisins, almonds, and candied fruit.

5. Season with cinnamon, cloves, salt, and pepper.

6. Cook for 10–15 minutes until fruit is tender and mixture is slightly thickened.

3. Prepare the Nogada Sauce

1. Drain soaked walnuts and blend with milk, cheese, sugar, and salt until smooth and creamy.

2. Adjust consistency with more milk if necessary. Keep chilled until serving.

4. Assemble the Dish

1. Stuff each poblano pepper with the picadillo mixture.

2. Place on serving plates and generously cover with nogada sauce.

3. Garnish with pomegranate seeds and parsley leaves.

Tips for Best Results

• Walnuts: Fresh Mexican walnuts (nueces de castilla) give the most authentic flavor.

• Filling: The balance of sweet (fruit) and savory (meat, spices) is key.

• Serving: Traditionally served at room temperature or slightly cool, not piping hot.