Chiles en Nogada Recipe

Chiles en Nogada

Chiles en Nogada are one of the most iconic dishes in Mexican cuisine. They originated in Puebla, created in honor of Mexico’s Independence. The combination of the savory picadillo filling, the creamy walnut sauce, and the fresh pomegranate not only delights the palate but also represents the colors of the Mexican flag 🇲🇽.

Today we’ll show you how to prepare them at home more easily using San Miguel Whole Poblano Peppers, ready to stuff.

📝 Ingredients

For the chiles:

• 1 can of San Miguel Whole Poblano Peppers (8–10 pieces)

For the picadillo filling:

• 500 g (1 lb) ground beef and pork (half and half)

• 2 large tomatoes

• ½ white onion

• 2 garlic cloves

• 1 apple

• 1 pear

• 1 peach

• ½ cup raisins

• ½ cup peeled almonds

• ½ tsp ground cinnamon

• A pinch of ground clove

• ½ cup chopped green olives (optional)

• Oil, salt, and pepper to taste

For the nogada (walnut sauce):

• 1 cup peeled walnuts

• ½ cup evaporated or regular milk

• 100 g (3.5 oz) fresh cheese or cream

• A splash of sherry or sweet wine (optional)

• Sugar and salt to taste

For garnish:

• 1 fresh pomegranate (seeds only)

• Fresh parsley, chopped

👩‍🍳 Preparation

1. Make the picadillo filling:

   • Roast the tomatoes, onion, and garlic, then blend into a sauce.

   • In a skillet with oil, cook the ground meat until browned.

   • Add the tomato sauce and cook for 5 minutes.

   • Stir in the diced apple, pear, peach, raisins, almonds, cinnamon, and clove. Cook over medium heat for about 15 minutes, until thick and flavorful.

2. Stuff the peppers:

   • Carefully open the San Miguel Whole Poblano Peppers and fill them with the picadillo.

3. Prepare the nogada sauce:

   • Blend the walnuts with milk, fresh cheese, and a splash of sweet wine until creamy. Adjust with a little sugar and salt.

4. Assemble the Chiles en Nogada:

   • Place the stuffed peppers on a plate, pour over the nogada sauce, and garnish with pomegranate seeds and parsley.

✨ Tips for the best result

• For a more traditional touch, you can lightly batter the chiles (dip in egg and fry) before stuffing.

• Nogada sauce can be served cold or at room temperature to contrast with the warm filling.

• Use seasonal fruits for a fresher, more authentic flavor.