The eye-catching plate features three stuffed poblano peppers arranged in a row, their glossy dark green skins almost bursting with fruity meat filling. They're lavishly coated in a luscious white walnut sauce, crowned with a sprinkle of vibrant red pomegranate seeds and a dash of fresh, green parsley. They sit on a bright, multicolored Talavera platter, looking like they're ready to join the fiesta.

Tri-color Chiles en Nogada

Name: Tri-color Chiles en Nogada
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 fresh Poblano peppers fresh; 1 lb pork shoulder chopped; 2 peaches diced; 2 apples diced; 1 ripe pear diced; 1/2 cup raisins; 1/4 cup almonds chopped; 1/4 tsp cinnamon; 1/2 cup white onion chopped; 2 garlic cloves minced; 1 1/2 cups walnuts; 1 cup Mexican crema or substitute heavy cream; 1/2 cup goat cheese; 1 cup pomegranate seeds; 1 bunch fresh parsley chopped; 2 tbsp vegetable oil; to taste salt

Iconic stuffed chiles, sauced and garnished to represent Mexican flag

Category Main Course

Prep 30 minutes

Cook 45 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · September 16, 2024

A little about this dish

In honor of Mexican Independence Day, let's prepare a national favorite. Our spotlight dish is Chiles en Nogada, a traditional Mexican dish that combines the green, white, and red colors of the Mexican flag, symbolizing patriotism and pride. It's made with poblano chiles filled with picadillo (a mix of chopped meat, fruits, and spices), topped with a creamy walnut-based sauce, pomegranate seeds, and chopped parsley.

Ingredients (for 6)

Fresh poblano peppers — 6 — fresh
Pork shoulder — 1 lb — chopped
Peaches — 2 — diced
Apples — 2 — diced
Ripe pear — 1 — diced
Raisins — 1/2 cup
Almonds — 1/4 cup — chopped
Cinnamon — 1/4 tsp
White onion — 1/2 cup — chopped
Garlic cloves — 2 — minced
Walnuts — 1 1/2 cups
Mexican crema — 1 cup — or substitute heavy cream
Goat cheese — 1/2 cup
Pomegranate seeds — 1 cup
Fresh parsley — 1 bunch — chopped
Vegetable oil — 2 tbsp
Salt — to taste

Preparation

Step 1 — 🌶️🔥👌

Roast the 6 fresh Poblano peppers, let them sweat, then peel and de-seed.
Step 2 — 🍳🍏🍐

In a pan with 2 tbsp vegetable oil, sauté 1 lb chopped pork shoulder until browned. Add 1/2 cup chopped white onion and 2 minced cloves of garlic. Followed by 2 diced peaches, 2 diced apples, 1 diced ripe pear, 1/2 cup raisins, 1/4 cup chopped almonds, and 1/4 tsp of cinnamon. Cook until well combined and fruit is soft.
Step 3 — 🌰🍶🧀

Blend 1 1/2 cups of walnuts, 1 cup of Mexican crema (or substitute heavy cream), 1/2 cup of goat cheese, and a pinch of salt until smooth.
Step 4 — 🌶️🍛🥄

Stuff the poblano peppers with the fruit and meat mixture. Ladle the walnut sauce over the stuffed peppers generously.
Step 5 — 🌰🌿🌶️

Garnish each pepper with 1 cup of pomegranate seeds and a bunch of chopped fresh parsley before serving. Serve immediately for the perfect festive dish!

A final fox tip

This dish tells a story about the Mexican Independence and is traditionally served on the occasion. The green poblano pepper represents the Mexican military, the white walnut sauce symbolizes the Catholic Church, and the red pomegranate seeds symbolize the blood of those who died for Mexico's independence. For a vegetarian version, replace the pork shoulder with a mix of finely chopped zucchini, corn, and black beans.