Mexican Chiles en Nogada: Stuffed Peppers with Walnut Sauce
A patriotic and festive Mexican dish featuring poblano peppers stuffed with a savory-sweet meat and fruit filling, topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley. Traditionally served during Mexican Independence celebrations.
Equipment
- Large skillet
- Blender
- Mixing bowls
- Tongs
- Knife and cutting board
- Serving platter
Ingredients
- 6 large poblano peppers
- 1 lb ground pork or beef
- 1 cup diced apples
- 1 cup diced pears
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup diced onion
- 2 cloves garlic minced
- 1 tsp cinnamon
- ½ tsp cloves
- Salt and pepper to taste
- 2 cups walnuts soaked and peeled
- 1 cup milk
- ½ cup Mexican crema or sour cream
- ¼ cup sugar
- ¼ tsp cinnamon
- Fresh parsley or cilantro for garnish
- Pomegranate seeds for garnish
Instructions
- Roast poblano peppers over an open flame or under a broiler until skins are blistered. Place in a covered bowl or bag to steam for 10 minutes, then peel off skins. Make a slit and remove seeds, keeping stems intact.
- In a skillet, sauté onion and garlic until fragrant. Add ground meat and cook until browned.
- Stir in apples, pears, raisins, and chopped walnuts. Season with cinnamon, cloves, salt, and pepper. Simmer for 10 minutes, then let cool slightly.
- Carefully stuff each pepper with the meat and fruit mixture. Set aside.
- For the walnut sauce, blend soaked and peeled walnuts with milk, crema, sugar, and cinnamon until smooth and creamy. Adjust consistency with more milk if needed.
- Arrange stuffed peppers on a platter. Generously spoon walnut sauce over the top.
- Garnish with fresh parsley or cilantro and pomegranate seeds. Serve at room temperature or slightly chilled.
Notes
Soak walnuts overnight for easier peeling and a smoother sauce. Use fresh, seasonal ingredients for best flavor. Chiles en Nogada is traditionally served during Mexican Independence celebrations in September.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 18gFat: 28gSaturated Fat: 8gCholesterol: 65mgSodium: 320mgPotassium: 650mgFiber: 6gSugar: 18gVitamin A: 25IUVitamin C: 60mgCalcium: 10mgIron: 15mg
Tried this recipe?Let us know how it was!
