Chiles en Nogada are arguably one of the most intricate and labor intensive Mexican dishes
If you want to know more about the history and origin of the dish you can head over to this post (which also includes a list of the best places to eat them in Mexico City in 2020) But if you want to know how to make them at home you’re in the right place!
Ok so here’s the deal about this dish: it uses very specific ingredients only available for a short window in a very specific region of Mexico, so if you’re not lucky enough to be close to the source well you can feel free to substitute some of the ingredients with what you have available.
Chiles en Nogada
- 6 pieces Poblano peppers
- 1 Small White Onion
- 2 Cloves Garlic
- 200 Gr Ground beef
- 200 Gr Ground pork
- 3 Bay Leaves
- 5 small Panochera Apples
- 4 small Milk Pears
- 3 small Peaches
- 1 Plantain
- 100 gr Candied Biznaga
- 3 small Tomatoes
- 50 gr Green Olives
- 80 gr Chopped almonds
- 80 gr Pine nuts
- 50 gr Raisins
- 150 gr White Goat cheese
- 250 ml Cream
- 50 ml Sherry
- 2 cups Fresh and peeled walnut
- 2 tbsp Sugar
- 2 Cups Pomegranate seeds
- 1 cup Parsley leaves
Poblano Peppers
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Place the poblano peppers directly over fire and turn as needed to get all sides blackened.
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Put in a plastic bag directly after fire. Add 1 tbsp of salt and close the bag.
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Do the same with all the poblanos.
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Once they've rested inside the bag you can take them out and peel the outer layer carefully.
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With a knife make a cut and take out the seeds.
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Reserve aside.
Stuffing
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Chop all fruits and veggies except for tomatoes.
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In a big pot fry onion, once it's translucent add the garlic.
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Add both ground meats to the mix as well as bay leaves.
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Put tomatoes in the blender with a little bit of water and add the mix to the meat.
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Add chopped fruits, pinenuts, almonds and raisins. Season.
Nogada or walnut sauce
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In the blender, add cream, sherry, walnut and a pinch of sugar. Season to taste (not too sweet)
Assembling
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Fill the poblano peppers with the stuffing
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Pour enough Nogada to cover peppers.
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Sprinkle some pomegranate seeds and a few parsley leaves
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Set an extra container of Nogada sauce at the table.
