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Chiles en nogada

Chiles en Nogada

  • Serves: 3-4

  • Prep: 30 minutes

  • Cook: 1 hour

Skinless Raw Walnuts

Skinless Raw Walnuts

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Ingredients

  • 6 large poblano chiles
  •  Pomegranate seeds
  •  Flat leaf parsley
PICADILLO FILLING
  •  2 tablespoons oil
  •  1 pound ground beef or pork
  •  1 garlic clove
  •  1 white onion
  •  3 Roma tomatoes
  •  ¼ cup of golden raisins
  •  1 apple peeled and diced (see tip)
  •  pinch of ground cloves
  •  1 tsp cinnamon
  •  salt and pepper to taste
WALNUT SAUCE
  •  1 cup of skinless walnuts
  •  ½ cup of crema mexicana
  •  ¼ cup of heavy whipping cream
  •  ¼ cup of milk
  •  pinch of cinnamon
  •  salt to taste

Chiles en nogada is often called Mexico’s national dish—not just for its rich history, but also because its colors reflect the Mexican flag 🇲🇽: green from poblano peppers and parsley, white from the creamy walnut sauce, and red from pomegranate seeds.

Because this dish is so complex to prepare, you’ll rarely find it on a menu— unless it strays from the traditional recipe. The only time when it becomes slightly more common is around Mexican Independence Day, September 16th.

This recipe is a simplified version. It's easy enough to make on a weeknight, thanks to our skinless walnuts. No soaking, blanching, or peeling required—just open the bag and go straight to the blender.

We also adapted it so our one-year-old could enjoy it too. There are no chopped nuts or extra dried fruits beyond a few raisins. And while we believe ours honors the traditional recipe, we have included some links to recipes and stories that inspired us below.

 

Directions

    Roast the Poblano Peppers

    1. Rinse and dry the poblanos.

    2. Using tongs, char over an open flame until skin is blistered (about 3 minutes per side).

    3. Transfer to a sealed bag or cover with plastic wrap. Let steam while you make the filling.

    Make the Picadillo filling
    1. Heat oil in a skillet over medium heat.
    2. Add onion; cook until translucent (about 1 minute). Add garlic.
    3. Add ground meat. Season with salt and pepper. Cook until browned.

    4. Add tomatoes and raisins. Simmer for 20 minutes, stirring occasionally.

    5. Add the clove and cinnamon, and stir to combine the flavors.

    6. Add chopped apple; cook 2–3 more minutes. Remove from heat and set aside.
    Prepare the Peppers

    1. Peel off the charred skin with a spoon.

    2. Make a lengthwise slit to form a pocket.
    3. Remove seeds and veins carefully.
    Make the Walnut Sauce
    1. Blend all sauce ingredients until smooth.
    2. Adjust salt and consistency to taste.
    Assemble
    1. Stuff each pepper with 2–3 Tbsp of the filling.
    2. Place on serving plate.
    3. Drizzle with walnut sauce.
    4. Garnish with pomegranate seeds and parsley.

    Notes

    1. Let the chopped apple sit in water with a some salt to prevent it from browning and drain before adding to the pan.
    2. If you don't have a gas stove, you can use the broiler to char the poblanos.
    3. If you want a thicker sauce, skip the milk and use more heavy cream. If you want it thinner, skip the heavy cream and add more milk. 

     

    Inspiration
    Chiles en Nogada

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