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Chiles en Nogada

Shruthi
Chiles en Nogada is a traditional Mexican stuffed pepper recipe featuring roasted poblano peppers filled with seasoned meat, fruits, and spices. The peppers are topped with a luxurious walnut cream sauce and finished with fresh pomegranate seeds and parsley. Every ingredient contributes to an incredible balance of sweetness, richness, and warmth. Moreover, the colorful presentation makes this dish perfect for celebrations. Whether served for holidays or family gatherings, it always impresses guests. Its authentic flavors continue to make it a beloved Mexican classic.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Traditional Mexican
Servings 6
Calories 618 kcal

Ingredients
  

For the Peppers

  • 6 large poblano peppers
  • 2 tablespoons vegetable oil

For the Filling

  • 500 g ground beef
  • 250 g ground pork
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 apple, diced
  • 1 pear, diced
  • 1 peach, diced
  • ¼ cup raisins
  • ¼ cup sliced almonds
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • Salt to taste
  • Black pepper to taste

For the Walnut Sauce

  • 2 cups peeled walnuts
  • 1 cup Mexican crema or sour cream
  • ½ cup milk
  • 100 g cream cheese
  • 2 tablespoons sugar
  • Pinch of cinnamon

For Garnish

  • Fresh pomegranate seeds
  • Chopped parsley

Instructions
 

  • Roast the poblano peppers until the skins blister. Then place them in a covered bowl for 15 minutes.
  • Peel the peppers carefully. Next, make a small slit and remove the seeds without tearing them.
  • Heat oil in a skillet. Cook onion and garlic until fragrant.
  • Add ground beef and pork. Cook until browned.
  • Mix in tomatoes, fruits, raisins, almonds, cinnamon, cloves, salt, and pepper.
  • Cook the filling until the fruits soften and the mixture thickens.
  • Stuff each poblano pepper generously with the prepared filling.
  • Blend walnuts, cream, milk, cream cheese, sugar, and cinnamon until silky smooth.
  • Arrange stuffed peppers on a serving platter.
  • Pour the walnut sauce generously over each pepper. Finally, garnish with parsley and pomegranate seeds before serving.

Notes

  • Fresh poblanos provide the best flavor.
  • Peel walnuts for a smoother sauce.
  • Roast peppers evenly for easy peeling.
  • Fresh pomegranates add natural sweetness.
  • Ground turkey works as a lighter substitute.
  • Prepare the filling one day ahead.
  • Serve the sauce chilled for authentic flavor.
  • Garnish just before serving.
Keyword Authentic Mexican Recipes, Chiles en Nogada, Mexican stuffed peppers, Poblano Pepper Recipe, Traditional Mexican Food, Walnut Sauce