Chiles en Nogada (Stuffed Poblanos in Walnut Sauce)
Local name: Chiles en nogada
In short: Roasted poblano chiles filled with a sweet and savory pork and fruit picadillo, covered in a creamy walnut sauce and pomegranate seeds. It takes about 3 h in total and makes 8 servings.
- Prep
- 1 h 30 min
- Cook
- 1 h 30 min
- Total
- 3 h
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 560 kcal
Chiles en nogada belong to late summer in Puebla, when fresh walnuts and pomegranates are in season. The dish wears the colors of the Mexican flag: green chile, white sauce and red pomegranate seeds. A roasted poblano is stuffed with picadillo, a mix of pork, fruit, nuts and spices, then covered with a chilled walnut cream. It is a festive dish for the September celebrations and it takes time, but most of the work can be done ahead.
Instructions
- Soak the walnuts in hot water for 20 minutes, then peel off as much of the thin brown skin as you can. This removes bitterness and keeps the sauce pale.
- Roast the poblanos over a gas flame, under a hot broiler or on a grill, turning often, for 10 to 12 minutes until blistered and blackened. Steam them in a covered bowl for 15 minutes, then peel. Cut a slit in each and remove the seeds, leaving the stems on.
- Heat the oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, add the garlic for 1 minute, then add the pork. Cook, breaking it up, for 8 minutes until no pink remains (71°C/160°F).
- Add the blended tomatoes and cook for 10 minutes until the liquid reduces. Stir in the apple, pear, peach, raisins, cinnamon, cloves, pepper, sugar and salt.
- Simmer for 15 to 20 minutes until the fruit is tender and the filling is moist but not wet. Stir in the almonds and cool slightly.
- For the sauce, blend the peeled walnuts, milk, queso fresco, crema, sherry, sugar, cinnamon and salt for 2 minutes until very smooth. Add a little milk if it is too thick. It should coat a spoon. Chill.
- Fill each chile with the warm picadillo, mounding it so the chile closes around it.
- Set the chiles on a platter and spoon the cold walnut sauce over each one. Scatter with pomegranate seeds and parsley and serve right away.
Tips
- Make the picadillo and roast the chiles a day ahead. Assemble just before serving so the sauce stays fresh and the pomegranate seeds stay crisp.
- Dried walnuts work if fresh ones are unavailable. Soaking and peeling them makes the biggest difference to the flavor, so do not skip that step.
Questions and answers
Are chiles en nogada served hot or cold?
The sauce is always cold or at room temperature. The chiles and filling can be warm or room temperature, and both ways are traditional.
Can I make chiles en nogada ahead of time?
Yes. Prepare the filling and roasted chiles up to 2 days ahead and the sauce 1 day ahead, then assemble and garnish just before serving.
Are chiles en nogada spicy?
No. Poblanos are mild, and the dish is sweet, savory and creamy rather than hot. A rare hot poblano is the only surprise.
How long does it take to make Chiles en Nogada (Stuffed Poblanos in Walnut Sauce)?
About 3 h in total: 1 h 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Chiles en Nogada (Stuffed Poblanos in Walnut Sauce)?
About 560 kcal per serving, with 24 g of protein, 38 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 38 g |
| Fat | 35 g |
| Fiber | 7 g |
| Sugar | 22 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
