Chiles en Nogada + VIDEO

Published: Sep 10, 2021 · Updated: Nov 9, 2022 by Maggie Unzueta

Chiles en Nogada is a traditional dish made of stuffed chiles with a sweet savory filling. The peppers are drizzled with a decadent walnut sauce, green parsley, and pomegranate seeds, resembling the colors of the Mexican flag. It’s a delicious way to celebrate Mexican Independence Day.

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Chiles en Nogada plated and on a decorative Mexican clay plate.

Chiles en Nogada is one of the most patriotic dishes and a great way to celebrate Mexico’s independence day.

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I called my tía in Tabasco to get her recipe for this dish. We both love researching and learning. And so, we spent weeks reading and testing different versions of this recipe.

I was about to publish an easier way to make it, but she stopped me.

She said, “You have the authentic Mexican recipe. How can you not publish it for him?”

She was referring to my son.

Our history and our culture is preserved through our food, and I have to pass the torch down to him.

Con mucho sacrificio, pero aquí tienes, mijo, la receta original de Chiles en Nogada.

Ingredients

Missing here is FLOUR.

Please refer to the recipe card for exact measurements.

Biznaga (or Acitrón) is impossible to find in the United States. Substitute by using dried pineapple or dried apricots.

Sour cream, Crema Mexicana, or whipping cream can be used in this recipe.

Goat cheese is the traditional ingredient in the original recipe but can be swapped out for cream cheese. My tía was very specific about the goat cheese, and she might scold me for mentioning cream cheese. Lol.

Step-By-Step Instructions

A skillet cooking the filling for the chiles en nogada.

Ground pork and ground beef are needed to make the guisado, or picadillo.

Using BOTH types of meat is traditional, but you can use only ground pork, or only ground beef.

The filling for chiles en nogada cooking in a skillet.

Next add the fruits and nuts to the skillet.
Mix to combine and cook.

Biznaga is candied cactus and adds sweetness to the filling. If substituting, just a small amount of dried pineapple or dried apricots is needed.

Make sure to chop up the filling into small pieces, small enough to fit a fork.

Set the mixture aside, or keep in the fridge until ready to use. This can even be done a day or two in advance.

How to Roast Poblano Peppers:

A collage showing how to roast, peel, and remove the seeds from poblano peppers.

Many people like to roast poblano chiles under the broiler.

The broiler method is good for when you are using poblanos in a sauce like Pollo en Crema Poblana.

Fire roasted on a gas stove is the BEST WAY to make roasted poblanos for chile rellenos – also see Shrimp Chile Rellenos or Pork Chile Rellenos.

Roasted poblano peppers that are stuffed with a meat filling.

Stuff each roasted poblano pepper with the filling.
Put them in the fridge until ready to use.

Save yourself an extra step, and make these ahead of time.

They last in the fridge for up to 2 days.

How to Make the Creamy Walnut Sauce:

Place walnuts in hot water for 5 minutes.
Using a paring knife, peel the skin.

Peeling walnuts is absolutely necessary. If you leave the skin on, the nogada, or walnut sauce, will be BITTER.

It’s the most tedious thing in the world, but it’s only a small amount.

Better yet, buy already peeled or skinless walnuts.

A collage showing how to make the walnut sauce.

Add all the ingredients to a blender.
Blend until smooth.
Taste for salt.

Some people like to add a pinch of sugar to the nogada sauce.

Since the filling is savory sweet, I don’t think it’s necessary to add sugar. However, adjust as you see fit.

How to Make the Egg Coating:

A collage showing how to whip egg whites.

Separate the egg whites.
Whip up until you get stiff peaks.
Add the egg yolks one at a time.

To my son…

I have a hard time doing this because it reminds me of my grandmother. We would do this by hand. TRY THAT!

When it gets to stiff peaks, the foamy egg whites don’t fall if the bowl is flipped upside down. As kids, my cousins and I would take turns going under the bowl of egg whites. My grandmother was always happy to oblige our silly requests.

That flavor combination of egg with roasted poblano chile, please taste it. Savor it. That is the flavor that I remember most from my grandmother’s cooking. It brings me to tears every single time I taste it.

A collage showing how to dip and cover a stuffed poblano pepper in the egg whites.

Use toothpicks to close the chile opening.
Then, dust the chiles with flour.
Dip the chiles in the egg batter.

In Spanish, this is referred to as “capeado.”

This will go by very fast. Set up a station like this – flour, egg mixture, frying pan.

Remember to remove the toothpicks before serving.

A chile relleno frying in a black iron skillet.

Heat the oil.
Add the chile coated in egg.
Fry about 2-3 minutes on each side, until golden brown.

Fry the chiles one by one.

Spoon over some of the hot oil in areas that are hard to get like the stem of the chile. Doing this will help cook the egg.

Turn the chile to fry on all sides using TWO spatulas.

A chile relleno sitting on a white paper towel, draining any excess oil.

Place on a paper towel.
Drain any excess oil.
Remove the toothpicks.

Cover with aluminum foil to keep warm.

OR, place in a warm oven as the rest of the chiles are cooking.

How to Plate:

Pour the walnut sauce all over the chile.
Top with pomegranate seeds and chopped parsley leaves.

Do not substitute parsley for cilantro. It will change the flavor.

There’s a nice pop in your mouth from the pomegranate seeds when you bite into them.

We usually do not serve sides with this dish, but you can add Arroz Mexicano or Refried Beans.

Chiles en Nogada sliced in half and exposing the center filling.

Frequently Asked Questions:

What does Chile en nogada taste like?

It’s a very distinct dish with a combination of sweet and savory flavors. The decadent walnut cream sauce tames any heat from the chile pepper. There’s also a popping sensation of pomegranates bursting in your mouth.

Who invented chiles en nogada?

This dish was invented in 1821 by nuns in city of Puebla, Mexico. It was made in honor of the Mexican Army General Agustín de Iturbide who helped in winning the Mexican War of Independence. The colors of this dish are green, white, and red to represent the colors of the Mexican flag.

What does nogada mean in English?

Nogada refers to a sauce made from nuts. Traditionally, the “nuez de castilla,” or walnuts, are soaked in hot water, and the skin is peeled in order to make the walnut sauce.

Reheating Instructions

It is best to store the cooked chiles separate from the walnut sauce. To reheat, place on a rimmed baking sheet and bake in an oven at 375 degrees F for 15 minutes. Then pour the sauce, top with pomegranate and parsley.

Pro Tips:

Do it in stages. The filling, walnut sauce, and roasted chiles can be done the day before, up to 2 days before.
Buy already shelled walnuts and pomegranate seeds (as opposed to the fruit that needs peeling).
Skip the egg coating. It’s a big part of the authentic Chiles en Nogada recipe. However, many people skip it because of how complex the dish already is.

Chiles en Nogada is the most traditional and festive dish to celebrate Mexican Independence Day on September 16th. It is considered the national dish of Mexico.

The combination of flavors is truly distinct, delicious, and exquisite.

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Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.