Chiles en Nogada
Chiles en Nogada is a classic Mexican dish featuring poblano chiles stuffed with a flavorful meat mixture and topped with a rich walnut sauce. This dish is traditionally served during Mexican Independence celebrations due to its colors reflecting the national flag.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Begin by roasting the poblano chiles over a flame until the skin is blistered. Once roasted, place them in a plastic bag to steam for about 10 minutes. This will make peeling easier.
- 2
Carefully peel the skins off the chiles and make a slit along one side to remove the seeds. Set aside.
- 3
In a skillet, heat some oil and sauté the chopped onion and minced garlic until translucent. Add the ground beef and ground pork, cooking until browned. Season with salt, black pepper, cinnamon, and nutmeg, stirring well to combine.
- 4
Add the chopped tomatoes, diced apple, diced pear, raisins, and chopped almonds to the meat mixture. Cook for an additional 5-7 minutes until the fruits soften and the flavors meld. Stuff each roasted poblano pepper with this mixture.
- 5
For the nogada, blend the walnuts, milk, sugar, and brandy until smooth. Adjust the thickness with more milk if necessary. Season with a pinch of salt to balance the sweetness of the nogada.
- 6
To serve, plate the stuffed poblanos and generously pour the walnut sauce over them.
- 7
Before serving, check that the finished dish includes 1/4 cup rasins so the recipe matches the ingredient list.
Cook notes
Tips
Make sure to roast the chiles thoroughly for a smoky flavor.
Let the nogada chill in the refrigerator for at least 30 minutes before serving for the best taste.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the stuffed chiles.
Substitutions
- Ground turkey can be a lean alternative to ground beef or pork.
- Use cashews instead of walnuts for the nogada if you prefer.
What to Serve With
- White rice
- Warm corn tortillas
- Refried beans
Common Mistakes
- Not peeling the chiles properly can lead to a tough texture.
- Adding too much sugar to the walnut sauce can overpower the dish.
Recipe FAQ
Can I make Chiles en Nogada ahead of time?
Yes, you can prepare the stuffed chiles and nogada sauce in advance. Just assemble them before serving.
What are some common sides for Chiles en Nogada?
Serve with rice or warm tortillas to complement the dish.
Can I use only one type of meat?
Yes, feel free to use just ground beef or pork if that’s what you prefer.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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