Mexico Chiles en Nogada
This traditional recipe from Puebla features poblano chiles smothered in a walnut cream sauce. The word nogada comes from nogal, the Spanish word for walnut tree. According to tradition, chiles en nogada was first prepared for Agustín de Iturbide right after he was named Emperor Agustín I. Today it is prepared to celebrate Mexican Independence Day, as the ingredients are the colors of the Mexican flag. Internationally, chiles en nogada is often considered one of the best representatives of Mexican cuisine.
Recipe Servings: 6
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (475 ml) water, plus more as needed
- 1 cup (240 ml) shelled walnut halves
- 4 oz (113 g) goat cheese
- 3 oz (85 g) queso fresco
- ¾ cup (180 ml) milk, divided
- ½ cup (120 ml) Mexican crema
- ¼ tsp (1.3 ml) ground cinnamon
- ⅛ tsp (.6 ml) granulated sugar
- 2 Tbsp (30 ml) olive oil
- ¼ medium white onion, diced
- 1 garlic clove, minced
- ½ lb (227 g) ground beef
- ½ lb (227 g) ground pork
- ¾ cup (180 ml) tomato sauce
- ¼ cup (60 ml) golden raisins
- 3 Tbsp (45 ml) chopped dried pineapple chunks
- 1 tsp (5 ml) kosher salt
- ½ tsp (2.5 ml) freshly ground black pepper
- ⅛ tsp (.6 ml) ground cloves
- ⅛ tsp (.6 ml) ground cinnamon
- ½ Bosc pear, peeled and diced
- ½ Granny Smith apple, peeled and diced
- ½ peach, peeled and diced
- ¼ plantain, diced
- ¼ cup blanched slivered almonds
- 6 large poblano peppers
- Pomegranate seeds, for garnish
- Chopped parsley, for garnish
- Flaky sea salt, for garnish
Directions
- Boil the water in a small pot over high heat. Add the walnuts, cover, and soak for 5 minutes to loosen the skin.
- Using your fingers or a paring knife, carefully remove the papery walnut skin off each walnut and place the peeled, skinless walnuts in a bowl. This is a very tedious process, but it ensures the sauce doesn't come out bitter.
- Add the skinned walnuts, goat cheese, queso fresco, milk, Mexican crema, ground cinnamon, and sugar to a blender. Blend for 5 minutes until completely smooth. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
- Add the ground beef and ground pork. Cook for 6–8 minutes, breaking up the meat into small pieces as it cooks.
- Stir in the tomato sauce, golden raisins, dried pineapple, salt, black pepper, ground cloves, and ground cinnamon. Cook uncovered for about 8–10 minutes, stirring occasionally, until the excess moisture is cooked out.
- Reduce the heat to low and stir in the pear, apple, peach, plantain, and slivered almonds. Cover and cook for about 15–20 minutes, until the fruit is tender and cooked through. Set aside to cool slightly.
- Line a large baking sheet with aluminum foil and place the poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
- Broil the poblanos for 5 minutes or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes or until the skin is blackened and blistered.
- Remove the peppers from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
- Peel and rub off as much of the loose skin on the peppers as possible. Cut a small slit down the middle of the peppers and use a spoon to scoop out and discard the seeds.
- Carefully stuff the peppers with the filling.
- Drizzle the nogada sauce over the peppers and garnish with pomegranate seeds, chopped parsley, and a sprinkle of flaky sea salt. Serve immediately.
Sauce:
Filling:
Peppers:
Assembly:
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