Chiles en Nogada
A sophisticated balance between the savory stuffed poblano pepper and the creamy sweetness of the walnut sauce.
105 min
Medium
Mexicana
4 servings
The story behind
Making Chiles en Nogada always takes me back to Independence Day celebrations, where the whole family would gather to peel walnuts together. This recipe was born in Puebla, created by Augustinian nuns to celebrate Mexico's independence, which is why it proudly wears the colors of the flag. It feels like a labor of love; you can taste the history in every single bite. I’d suggest pairing it with a glass of chilled rosé wine or an aged tequila to really make those flavors pop. It’s the absolute star of any mid-afternoon meal, meant to be savored slowly during a special occasion.
Instructions
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1Make the filling by sautéing the meat with onion, garlic, and the finely chopped fruits until fragrant and savory.
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2Carefully stuff the poblano peppers with the meat mixture, making sure not to tear them.
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3For the 'nogada' sauce, blend the walnuts with the cheese, a touch of sugar, cinnamon, and a splash of sherry if you have some.
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4Pour the walnut sauce over the peppers until they are completely covered.
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5Garnish with the pomegranate seeds and a few parsley leaves to match the look of the photo.
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