The plate is a riot of color, mirroring the Mexican flag. At the center, the dark green, roasted poblano peppers are artfully mounded with a riotous mix of picadillo. Each is draped in a pristine, creamy white walnut sauce, and adorned with a generous sprinkle of ruby-red pomegranate seeds. A fresh sprig of parsley adds a finishing touch.

Celebratory Chiles en Nogada

Name: Celebratory Chiles en Nogada
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: Poblano peppers, 4 roasted, seeded, and deveined; Ground beef, 400g; Medium onion, 1 finely chopped; Garlic cloves, 2 minced; Apple, 1 peeled and diced; Pear, 1 peeled and diced; Raisins, 50g; Almonds, 50g chopped; Cinnamon, 1 tsp; Salt and pepper, to taste; Walnuts, 150g; Almond Milk, 250ml; Sugar, 2 tsp; Pomegranate, 1 seeded; Fresh parsley leaves, for garnish; Olive oil, 2 tbsp

Category Main Course

Prep 30 minutes

Cook 30 minutes

Style Mexican

Technique Roasting

Diet Friendly Halal

Daily Recipe: September 16, 2025

In celebration of Mexican Independence Day, we're crafting Chiles en Nogada, a festive, traditional Mexican dish that pays homage to the colors of the Mexican flag. It involves poblano chiles filled with a savory picadillo, and topped with a creamy walnut sauce (nogada) and a sprinkle of vibrant pomegranate seeds.

Ingredients (for 4)

Poblano peppers - 4 - roasted, seeded, and deveined
Ground beef - 400g
Medium onion - 1 - finely chopped
Garlic cloves - 2 - minced
Apple - 1 - peeled and diced
Pear - 1 - peeled and diced
Raisins - 50g
Almonds - 50g - chopped
Cinnamon - 1 tsp
Salt and pepper - to taste
Walnuts - 150g
Almond milk - 250ml
Sugar - 2 tsp
Pomegranate - 1 - seeded
Fresh parsley leaves - for garnish
Olive oil - 2 tbsp

Preparation

Step 1 - 🍳🧅🧄

Heat the olive oil in a pan, then add and sauté the onions and garlic until soft.
Step 2 - 🥩🍳

Add the ground beef to the pan and cook until it's browned.
Step 3 - 🍏🍐🥄🔥

Add the diced apple and pear, raisins, chopped almonds, cinnamon, salt, and pepper to the pan, sautéing for another 10 minutes.
Step 4 - 🌰💦🥛🥣

Soak the walnuts in hot water for about 30 minutes, then drain. In a blender, combine the soaked walnuts, almond milk, and sugar, then blitz until smooth.
Step 5 - 🌶️🥄🍽️

Stuff the sautéed beef mixture into the prepared poblano peppers. Arrange them on a plate and drizzle generously with the walnut sauce.
Step 6 - 🍽️🌿💕

For the final touch, garnish your stuffed poblano peppers with seeds from the pomegranate and fresh parsley leaves.

Additional

Chiles en Nogada originates from Puebla and is generally made to celebrate Mexican Independence Day. It's a patriotic dish with the green poblano peppers, white walnut sauce, and red pomegranate seeds representing the colors of the Mexican flag. Have fun with the kids by getting them to help stuff the peppers or sprinkle the pomegranate seeds!