Chiles en Nogada

Anais Martinez
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Mexican
Servings 6



  • 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

  • Place the poblano peppers directly over fire and turn as needed to get all sides blackened.
  • Put in a plastic bag directly after fire. Add 1 tbsp of salt and close the bag.
  • Do the same with all the poblanos.
  • Once they've rested inside the bag you can take them out and peel the outer layer carefully.
  • With a knife make a cut and take out the seeds.
  • Reserve aside.


  • Chop all fruits and veggies except for tomatoes.
  • In a big pot fry onion, once it's translucent add the garlic.
  • Add both ground meats to the mix as well as bay leaves.
  • Put tomatoes in the blender with a little bit of water and add the mix to the meat.
  • Add chopped fruits, pinenuts, almonds and raisins. Season.

Nogada or walnut sauce

  • In the blender, add cream, sherry, walnut and a pinch of sugar. Season to taste (not too sweet)


  • Fill the poblano peppers with the stuffing
  • Pour enough Nogada to cover peppers.
  • Sprinkle some pomegranate seeds and a few parsley leaves
  • Set an extra container of Nogada sauce at the table.