Chiles en Nogada
Walnut Cream Poblanos
Roasted poblanos stuffed with a sweet-savory pork and fruit picadillo, draped in a fresh walnut cream, and finished with pomegranate seeds — Puebla's patriotic-holiday centerpiece, served at room temperature so every flavor stays distinct.
Chiles en Nogada
✦ Antes de Empezar
Before you cook
Why is this served at room temperature instead of hot?
The traditional Puebla version is served room-temperature so the cool, fresh walnut cream stays distinct from the warm picadillo underneath — chilling or reheating either component muddies the contrast that makes the dish work.
Can I peel the walnuts ahead of time?
Yes — blanch fresh walnuts in boiling water for 2–3 minutes, then rub off the papery skins while still warm. This keeps the nogada from turning bitter or grey.
Is there a fried-batter version?
Some regions dip the stuffed chile in egg batter and fry it before saucing (chile en nogada capeado). This version keeps to the classic Puebla presentation, unfried.
Ingredientes· 19View
- 6Poblano chiles
- 500 gGround pork (or half pork, half beef)
- 1White onion, finely diced
- 3Garlic cloves, minced
- 3Roma tomatoes, diced
- 1Apple, peeled and diced
- 1Pear, peeled and diced
- 1Peach, peeled and diced
- 1/4 cupRaisins
- 1/4 cupSlivered almonds
- 1/2 tspGround cinnamon
- 1/4 tspGround cloves
- 2 tbspNeutral oil
- 1 cupFresh walnuts, peeled
- 1 cupMexican crema or queso fresco
- 1/4 cupWhole milk
- 1 tbspSugar
- 1Pomegranate, seeded, for garnish
- 1 small bunchFresh parsley, for garnish
Instrucciones
5 pasosAsa los chiles
Roast the chiles
Char the poblanos over an open flame or under a broiler until blistered all over. Steam in a covered bowl for 10 minutes, then rub off the skins, slit one side, and remove the seeds and veins, keeping the stem intact.
Prepara el picadillo
Make the picadillo
Sauté the onion and garlic in oil until soft. Add the pork and brown, breaking it up as it cooks. Stir in the tomato, raisins, almonds, apple, pear, peach, cinnamon, and cloves. Simmer uncovered for 15–20 minutes, until the fruit softens and the mixture thickens; season with salt.
Rellena los chiles
Stuff the chiles
Spoon the warm picadillo into each poblano until generously filled. Arrange on a serving platter.
Haz la nogada
Make the walnut cream
Blend the walnuts, crema or queso fresco, milk, and sugar until smooth and pourable, thinning with a little extra milk if needed. Taste and adjust sweetness.
Sirve
Serve
Nap each stuffed chile generously with the walnut cream. Scatter pomegranate seeds and parsley over the top. Serve at room temperature, the traditional way.
