Chiles en Nogada is a renowned Mexican dish that epitomizes the fusion of flavors and cultures in Mexican cuisine. This dish is especially patriotic, featuring the colors of the Mexican flag: green from the poblano chiles, white from the walnut cream sauce, and red from the pomegranate seeds. It originates from Puebla and is traditionally served around Mexican Independence Day. The dish includes poblano chiles stuffed with picadillo—a mixture typically containing meat, fruits, and spices—topped with a creamy walnut sauce and sprinkled with pomegranate seeds.
Recipe for Chiles en Nogada
Ingredients:
- 6 poblano peppers, charred, peeled, and deseeded
- 300 grams of ground pork
- 300 grams of ground beef
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1 peach, peeled and diced
- 100 grams of raisins
- 100 grams of almonds, chopped
- 2 tomatoes, peeled and chopped
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 1 cup of pomegranate seeds
- Fresh parsley leaves for garnish
For the Walnut Sauce:
- 1 cup walnuts
- 1/2 cup milk
- 150 grams of queso fresco or cream cheese
- 1/2 cup sour cream
- 1 tablespoon sugar
- 1/2 teaspoon of cinnamon
Appliances and Special Utensils:
- Blender
- Skillet
- Baking sheet
- Stovetop
- Oven (optional, for reheating purposes)
Instructions:
- Prepare the Peppers:
- Char the poblano peppers on a stovetop or under a broiler until the skin is blistered and blackened.
- Place the charred peppers in a plastic bag to steam for about 10 minutes, then peel off the skin and make a slit down one side of each pepper to remove the seeds, being careful to leave the stems intact.
- Make the Picadillo:
- In a large skillet, heat some oil over medium heat. Add the onion and garlic, and sauté until they are soft.
- Add the ground pork and beef, cooking until browned.
- Stir in the diced fruits, raisins, almonds, tomatoes, cinnamon, nutmeg, salt, and pepper. Cook for another 10 minutes until everything is well combined and the fruits are soft. Set aside to cool.
- Prepare the Walnut Sauce:
- Soak the walnuts in milk for an hour, then drain.
- Blend the soaked walnuts, milk, queso fresco, sour cream, sugar, and cinnamon in a blender until smooth. Adjust the seasoning and refrigerate until ready to serve.
- Stuff the Peppers:
- Carefully stuff the picadillo into each poblano pepper, ensuring they are well filled but not bursting.
- Serve:
- Place the stuffed peppers on a plate. Pour the chilled walnut sauce over the top, sprinkle with pomegranate seeds, and garnish with fresh parsley leaves.
- Serve at room temperature to enjoy the blending of flavors.
Chiles en Nogada is a dish best enjoyed during pomegranate season, which brings out the freshness and vibrancy of the ingredients.