From atop, see five plump Poblano peppers in a radial pattern, with their tops open revealing a colorful filling of fruits and meat. They are draped in a creamy white walnut sauce and artistically sprinkled with bright red pomegranate seeds and fresh green cilantro leaves. Plated on a round, rustic ceramic dish providing a stunning contrast.

Chiles en Nogada: Stuffed Poblano Peppers in Walnut Sauce

Name: Chiles en Nogada: Stuffed Poblano Peppers in Walnut Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 5 Poblano chiles, large; 500g ground pork; 1 apple peeled and diced; 1 pear peeled and diced; 1 peach peeled and diced; 1/2 cup almonds chopped; 1 small onion fined diced; 2 cloves garlic minced; 1 tbsp cinnamon; 1/2 tbsp cumin; to taste Salt and pepper; 1 cup pomegranate seeds; 1 cup fresh walnuts; 1 cup Mexican crema; 1/4 cup goat cheese; 1/2 cup sugar; 1/2 cup milk; 1/2 cup white wine; 1 cup cilantro leaves for garnish; 2 tbsp oil

Traditionally festive, visually stunning filled peppers plate.

Category Main Course

Prep 30 minutes

Cook 60 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · May 05, 2024

A little about this dish

Celebrate Cinco de Mayo in style with this visually stunning, festive dish, that’s just as delicious as it is Instagram ready: Chiles en Nogada. This traditional Mexican dish is packed with vibrant flavors and contrasting textures. The key ingredients are poblano chiles, pomegranate seeds, and a creamy walnut sauce.

Ingredients (for 5)

Poblano chiles, large — 5
Ground pork — 500g
Apple — 1 — peeled and diced
Pear — 1 — peeled and diced
Peach — 1 — peeled and diced
Almonds — 1/2 cup — chopped
Onion — 1 small — fined diced
Garlic — 2 cloves — minced
Cinnamon — 1 tbsp
Cumin — 1/2 tbsp
Salt and pepper — to taste
Pomegranate seeds — 1 cup
Fresh walnuts — 1 cup
Mexican crema — 1 cup
Goat cheese — 1/4 cup
Sugar — 1/2 cup
Milk — 1/2 cup
White wine — 1/2 cup
Cilantro leaves — 1 cup — for garnish
Oil — 2 tbsp

Preparation

Step 1 — 🌶️🔥💨

Roast the 5 large Poblano chiles, then let them steam in a bag for 15 minutes to soften. Peel the skin and remove seeds from the chiles, leaving the tops intact.
Step 2 — 🧅🔥🥄

Sauté the finely diced small onion and 2 cloves of minced garlic in 2 tbsp of oil until translucent.
Step 3 — 🥩🔥🥘

Add the 500g of ground pork to the pan, breaking it into small pieces. Cook until browned.
Step 4 — 🍎🍐🍑🥜🍷🍲

Add the diced fruits (1 apple, 1 pear, and 1 peach), 1/2 cup of chopped almonds, 1/2 cup of white wine, 1/2 tbsp of cumin, and 1 tbsp of cinnamon to the pork. Simmer until most of the liquid is absorbed. Season with salt and pepper to taste.
Step 5 — 🌶️➡️🥘

Stuff the prepared peppers with the cooked pork filling.
Step 6 — 🥜🥛🧀🥣

To make the walnut sauce: blend 1 cup of fresh walnuts, 1 cup of Mexican crema, 1/4 cup of goat cheese, 1/2 cup of sugar, and 1/2 cup of milk until creamy.
Step 7 — 🌶️🥫🍽️

Pour the walnut sauce over the stuffed chiles. Top with 1 cup of pomegranate seeds and garnish with 1 cup of cilantro leaves.

A final fox tip

Chiles en Nogada is said to represent the colors of the Mexican flag: green chiles, white sauce, and red pomegranate seeds. A perfect dish for celebrating Cinco de Mayo! You can make it vegetarian by replacing pork with quinoa or a blend of mushrooms. Kids can help with stuffing the chiles and sprinkling pomegranate seeds.