Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) Recipe

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

• 8 poblano peppers
• Filling:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 pounds ground pork
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 ripe plantain, chopped
  • 1 apple, chopped
  • 1 fresh peach, chopped
  • 1 bunch fresh parsley, chopped
  • 2 tablespoons chopped candied orange peel
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • 2 tablespoons blanched almonds, chopped
  • 4 whole cloves, ground
  • Salt and pepper to taste
• Sauce:
  • 2 cups chopped walnuts
  • 1 cups milk
  • cup soft goat cheese
  • 1 tablespoon white sugar
  • 1 (1 inch) piece cinnamon stick
• Garnish:
  • 1 cups pomegranate seeds
  • cup chopped fresh parsley

Directions

Step 1: Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.

Step 2: Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin.

Step 3: Cut a slit in each chile lengthwise and remove the seeds.

Step 4: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, about 3 to 4 minutes.

Step 5: Add ground pork to the pot and cook until browned, breaking it up with a spoon as it cooks, about 7 minutes.

Step 6: Stir in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Let the mixture simmer until the filling is cooked through and the flavors are well combined, about 10 minutes.

Step 7: For the sauce, combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender. Blend until the walnut sauce is smooth and creamy.

Step 8: Fill each poblano chile with the pork mixture and place on a plate. Spoon the walnut sauce over each stuffed chile.

Step 9: Garnish with pomegranate seeds and chopped fresh parsley. Serve and enjoy!

Cook's Note

This dish can be made ahead. You can prepare the filling and roast the chiles in advance, and then whip up the sauce and assemble the dish just before serving.

If preferred, you can use ground cinnamon and ground cloves instead of grinding the whole spices yourself.

Instead of candied orange peel, you may substitute acitrn, a traditional Mexican candy made from crystallized biznaga cactus, which is commonly used in both sweet and savory dishes.

Nutrition Facts (per serving)

Calories	724
Total Fat	51g
Saturated Fat	13g
Cholesterol	86mg
Sodium	227mg
Total Carbohydrate	41g
Dietary Fiber	9g
Total Sugars	23g
Protein	34g
Vitamin C	107mg
Calcium	231mg
Iron	4mg
Potassium	1220mg

Chiles en Nogada is a traditional Mexican dish originating from Puebla, known for its vibrant flavors, rich history, and festive appeal. This dish features poblano peppers stuffed with a flavorful mixture of ground pork, fruits, and nuts, all covered in a creamy walnut sauce. It is often garnished with pomegranate seeds and fresh parsley, making it not only a treat for the taste buds but also a feast for the eyes.

History of Chiles en Nogada

The origins of Chiles en Nogada are deeply tied to Mexican independence. It is said that the dish was created in 1821 by nuns in Puebla to celebrate the victorious return of Agustn de Iturbide, who proclaimed Mexicos independence. The colors of the dishgreen, white, and redrepresent the Mexican flag, making it a symbol of national pride. The use of seasonal ingredients like pomegranates and walnuts adds to its historical significance, as these were locally available during the time.

Regional Variations and Specialties

Chiles en Nogada is closely associated with Puebla, though it can be found across Mexico, particularly during the patriotic month of September when Independence Day is celebrated. In the Puebla region, the recipe remains mostly unchanged, but variations can be found in other parts of Mexico, where ingredients like plantains, raisins, and almonds are sometimes swapped or omitted to suit local tastes. Some versions may also use different meats, but pork remains the most common filling.

Distinctive Features of Chiles en Nogada

While there are many dishes involving stuffed peppers, Chiles en Nogada stands out due to its unique combination of savory and sweet flavors. The stuffing is a mixture of ground pork, seasonal fruits like apples, peaches, and plantains, and an array of spices, making it a delightful balance of richness and freshness. The dish is further distinguished by its walnut sauce, known as nogada, which is made with creamy goat cheese, milk, sugar, and cinnamon. This sauce is unlike any other in Mexican cuisine and adds a velvety texture to the dish.

Where is Chiles en Nogada Typically Served?

Chiles en Nogada is typically served as a special occasion dish, often during the national celebrations of Mexicos Independence Day in September. It is common to find it in restaurants that specialize in traditional Mexican fare, particularly in Puebla. Due to its elaborate preparation and presentation, it is often enjoyed at family gatherings, holidays, or festive events. The bright, colorful appearance of the dish makes it an ideal centerpiece for celebratory tables.

Interesting Facts about Chiles en Nogada

One interesting fact about Chiles en Nogada is that it is traditionally served at room temperature, which allows the flavors to meld and ensures the walnut sauce maintains its creamy consistency. Another fascinating tidbit is that the dish is considered a seasonal offering. The key ingredients, such as fresh pomegranates, are only available for a short period, making it a highly anticipated dish when they are in season. In addition, Chiles en Nogada is often prepared in large batches for family or communal gatherings, making it a dish that brings people together.

FAQ about Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) Recipe

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