Authentic Chiles en Nogada Recipe You Must Try Today

Introduction

Have you ever wondered what dish truly represents the heart and soul of Mexican cuisine? Look no further than Chiles en Nogada, a colorful masterpiece that showcases the red, white, and green of the Mexican flag. This extraordinary dish combines the perfect balance of sweet and savory flavors with a stunning presentation that will impress anyone fortunate enough to taste it.

Today, I’m thrilled to share an authentic Chiles en Nogada recipe that has been passed down through generations in my family. Although this dish may seem challenging at first glance, I’ll break down each step to make it accessible for home cooks of all skill levels. Moreover, the results are so rewarding that you’ll be proud to serve this iconic Mexican creation at your next special gathering.

The Cultural Significance of Chiles en Nogada

Before diving into the Chiles en Nogada recipe, it’s worth understanding its rich historical background. Traditionally served in August and September to coincide with Mexican Independence Day celebrations, this patriotic dish dates back to the 1820s when it was allegedly created by Pueblan nuns to honor General Agustín de Iturbide.

What makes Chiles en Nogada truly special is how it represents Mexican national identity through its colors: the green poblano chiles, white walnut sauce, and red pomegranate seeds mirror the colors of the Mexican flag. Additionally, the dish showcases seasonal ingredients that peak during late summer and early fall, making it a perfect celebration of Mexican harvest bounty.

Ingredients You’ll Need

For this authentic Chiles en Nogada recipe, you’ll need several components. Don’t be intimidated by the list – the process flows naturally, and each element comes together beautifully in the end.

For the chiles:

• 8 large poblano peppers
• 1 tablespoon vegetable oil for frying

For the filling (picadillo):

• 1 pound ground pork
• 1 pound ground beef
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 3 ripe tomatoes, chopped
• 1 apple, peeled and diced
• 1 pear, peeled and diced
• 2 peaches, peeled and diced
• ¼ cup raisins
• ¼ cup blanched almonds, chopped
• ¼ cup pine nuts
• 1 plantain, ripe but firm, peeled and diced
• 2 tablespoons candied citron or acitrón (if available)
• 1 cinnamon stick
• 3 cloves
• ¼ teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons sugar (adjust according to taste)

For the walnut sauce (nogada):

• 2 cups walnuts, shelled and soaked overnight
• 1 cup goat cheese or cream cheese, softened
• 1 cup Mexican crema or heavy cream
• 3 tablespoons sugar
• ¼ teaspoon cinnamon
• 2 tablespoons sherry (optional)
• Pinch of salt

For garnish:

• Seeds of 2 pomegranates
• ¼ cup fresh parsley, chopped

Step-by-Step Instructions

Preparing the Chiles

1. First, roast the poblano peppers directly over an open flame, turning them regularly until the skin blisters and blackens all over.
2. Next, place the roasted peppers in a plastic bag and seal for 10 minutes to steam them. This will make peeling much easier.
3. After steaming, gently remove the skin from each pepper. Then, carefully make a slit down one side of each chile to remove the seeds and veins while keeping the stem intact.
4. Subsequently, rinse the peppers under cold running water to remove any remaining seeds. Pat them dry and set aside.

Making the Filling

1. Heat oil in a large skillet over medium heat. Then, add the onion and garlic, sautéing until translucent.
2. Next, add the ground pork and beef, cooking until browned. Break up any lumps with a wooden spoon.
3. Once the meat is cooked, add the tomatoes, cinnamon stick, cloves, and nutmeg. Simmer for 10 minutes.
4. After the tomatoes have softened, incorporate the diced fruits (apple, pear, peaches, and plantain), raisins, almonds, pine nuts, and candied citron if using.
5. Subsequently, add sugar, salt, and pepper to taste. Then, allow the mixture to simmer for 15-20 minutes until most of the liquid has evaporated.
6. Remove from heat and let cool slightly before removing the cinnamon stick and cloves.

Preparing the Walnut Sauce

1. First, drain the soaked walnuts and peel away any remaining brown skins for the whitest sauce possible.
2. Then, place the walnuts in a blender with goat cheese, Mexican crema, sugar, cinnamon, sherry (if using), and salt.
3. Blend until completely smooth and creamy. If the sauce seems too thick, add a little more cream to reach a pourable but still thick consistency.
4. Afterward, refrigerate the sauce for at least an hour before serving to allow the flavors to meld.

Assembling the Chiles en Nogada

1. Carefully fill each prepared chile with the cooled picadillo mixture. Don’t overfill as you need to be able to close them.
2. Next, arrange the stuffed chiles on a serving platter.
3. Just before serving, pour the chilled walnut sauce generously over the chiles, completely covering them.
4. Finally, sprinkle pomegranate seeds and chopped parsley over the top to create the three colors of the Mexican flag.

Tips for Perfect Chiles en Nogada

• For an authentic Chiles en Nogada recipe, try to find fresh walnuts in season (late summer/early fall). If unavailable, soak regular walnuts overnight to soften them and remove bitterness.
• You can prepare components of this dish a day ahead. In fact, many believe the picadillo filling tastes better after flavors have had time to develop.
• Furthermore, when peeling the walnuts, try working with them while they’re still damp from soaking. The skins will slip off more easily.
• Most importantly, handle the roasted poblanos gently to keep them intact. If any tear, you can “patch” them by overlapping the edges when stuffing.
• Additionally, you can serve this dish at room temperature, which actually allows the flavors to shine more brightly.

Serving Suggestions

This Chiles en Nogada recipe traditionally stands alone as a main course. However, you can accompany it with:

• Mexican rice with a hint of cilantro
• Simple mixed green salad with citrus vinaigrette
• Warm tortillas
• A glass of white wine or champagne to complement the rich walnut sauce

Why This Chiles en Nogada Recipe Is Special

What makes this Chiles en Nogada recipe truly exceptional is the perfect balance of flavors and textures. The slightly spicy poblano peppers contrast wonderfully with the sweet-savory filling, while the creamy walnut sauce adds richness. Finally, the fresh pomegranate seeds provide bursts of juicy tartness and beautiful color.

Moreover, this dish represents Mexican culinary ingenuity at its finest—combining European techniques with indigenous ingredients to create something uniquely Mexican. The complexity of flavors reflects Mexico’s diverse cultural heritage, making each bite a true gastronomic experience.

When to Serve Chiles en Nogada

While traditionally served during Mexican Independence Day celebrations in September, this Chiles en Nogada recipe is perfect for:

• Special family gatherings
• Dinner parties where you want to impress guests
• Holiday celebrations
• Introducing friends to authentic Mexican cuisine beyond tacos and enchiladas

Authentic Chiles en Nogada Recipe You Must Try Today

Print Recipe

Pin Recipe

Author: thelunaskitchen

Prep Time 1.5 hr Cook Time 45 mins Total Time 2 hrs 15 mins Difficulty: Intermediate Servings: 8 Calories: 620 Kcal Best Season: Summer, Fall

Description

Have you ever wondered which dish captures the heart and spirit of Mexican cuisine? Chiles en Nogada stands as a true culinary symbol—its vibrant red, white, and green colors proudly representing the Mexican flag. This exceptional dish offers a harmonious blend of sweet and savory flavors, wrapped in a presentation so beautiful it instantly dazzles the table.

Today, I’m excited to reveal an authentic Chiles en Nogada cooking method—a treasured version that has been lovingly passed down through generations in my family. While it may appear complex at first, I’ll guide you step by step, making it approachable for home cooks of every level. The process is entirely worth it—and when you serve this iconic Mexican masterpiece at your next special occasion, you’ll do so with pride and satisfaction.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the chiles:

• 
  8 large poblano peppers
• 
  1 tbsp vegetable oil for frying

For the filling:

• 
  1 pound ground pork
• 
  1 pound ground beef
• 
  3 tbsp vegetable oil
• 
  1 onion, finely chopped
• 
  3 garlic cloves, minced
• 
  3 ripe tomatoes, chopped
• 
  1 apple, peeled and diced
• 
  1 pear, peeled and diced
• 
  2 peaches, peeled and diced
• 
  ¼ cup raisins
• 
  ¼ cup blanched almonds, chopped
• 
  ¼ cup pine nuts
• 
  1 plantain, peeled and diced
• 
  2 tbsp candied citron (optional)
• 
  1 cinnamon stick
• 
  3 cloves
• 
  ¼ tsp ground nutmeg
• 
  Salt and pepper to taste
• 
  2 tbsp sugar

For the walnut sauce:

• 
  2 cups walnuts, shelled and soaked overnight
• 
  1 cup goat cheese or cream cheese, softened
• 
  1 cup Mexican crema or heavy cream
• 
  3 tbsp sugar
• 
  ¼ tsp cinnamon
• 
  2 tbsp sherry (optional)
• 
  Pinch of salt

For garnish:

• 
  Seeds of 2 pomegranates
• 
  ¼ cup fresh parsley, chopped

Instructions

1. Roast poblanos over an open flame until skin blisters. Place in a plastic bag to steam for 10 minutes, then peel.

1. Make a slit in each chile, remove seeds and veins while keeping stem intact.

1. In a skillet, sauté onion and garlic, then add meats and brown.

1. Add tomatoes, spices, and simmer for 10 minutes.

1. Mix in fruits, nuts, and sugar. Simmer 15-20 minutes until liquid reduces.

1. For the sauce, blend peeled walnuts with cheese, cream, sugar, and seasonings until smooth.

1. Fill each chile with picadillo mixture.

1. Pour walnut sauce over stuffed chiles.

1. Garnish with pomegranate seeds and parsley before serving.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 45g70%

Sodium 420mg18%

Total Carbohydrate 32g11%

Dietary Fiber 5g20%

Sugars 20g

Protein 28g57%

---

Calcium 120 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chiles en Nogada Recipe, chiles en nogada recipe easy, easy chiles en nogada recipe, recipe chiles en nogada recipe, chiles en nogada recipe authentic, authentic chiles en nogada recipe, traditional chiles en nogada recipe, best chiles en nogada recipe