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Chiles en Nogada plated and on a decorative Mexican clay plate.
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5 from 88 votes

Chiles en Nogada

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.
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 people
Calories: 914kcal

Ingredients

For the Filling:

For the Walnut Sauce:

  • 1 4oz goat cheese package
  • ½ cup sour cream (or crema mexicana)
  • ½ cup walnuts shelled and skinless
  • 1 cup hot water (for soaking walnuts, if needed)
  • ¼ cup milk (or heavy whipping cream)
  • ½ teaspoon salt
  • pinch sugar (optional)

For the Egg Coating:

  • 4 large eggs
  • 1 cup flour (or more if needed)

Other Ingredients:

  • 1 cup oil (for frying)
  • parsley (topping)
  • pomegranate seeds (topping)

Instructions

To Make the Filling:

  • Heat the oil in a large skillet.
  • Add the onion and cook for 1 minute.
  • Add the ground pork and ground beef.
  • Begin to break the meat up.
  • Add salt, pepper, garlic, and tomato sauce.
  • Cook for 5-7 minutes, or until the meat is fully cooked.
  • Stir occasionally.
  • Add the remaining fruits and nuts to the skillet.
  • Stir to combine. Cook for 5 minutes.
  • Turn heat off. Set aside until ready to use.

How to Roast the Poblano Peppers:

  • Rinse and pat dry the poblanos.
  • Place over the flame and char the skin on all sides.
  • About 3 minutes on each side.
  • Place in a sealable bag, or cover with plastic wrap.
  • Steam for 10 minutes.
  • Peel the skin, using a knife or spoon.
  • Make a cut lengthwise on one of the sides of the pepper.
  • Don't cut all the way through. We are making a pocket.
  • Remove the seeds and veins from inside the pepper.
  • Repeat with all the peppers.
  • Cover and set aside until ready to use.

How to Remove the Skin from the Walnuts:

  • Place the walnuts in hot water for 5 minutes.
  • Use a sharp knife to remove the skin.
  • Let cool before making the nogada.

How to Make the Walnut Sauce:

  • Place all the ingredients in a blender.
  • Blend until smooth.
  • Taste for salt and sweetness.

How to Stuff the Chiles:

  • Add 3-4 tablespoons to the center of the chile, depending on the size of the chile.
  • Use toothpicks to close the opening.
  • Be sure to use as many toothpicks as needed, or the filling will come out during the frying.

How to Make the Egg Coating:

  • Separate the egg yolk from the egg whites.
  • Using a mixer, beat the egg whites until a stiff peak forms.
  • Add the egg yolks one at a time to the egg whites.

How to Fry the Chiles:

  • Set up a station - flour, egg mixture, and frying pan.
  • Heat the oil in a frying pan.
  • Cover the stuffed chile in flour.
  • Tap the chile to remove any excess flour.
  • Dip chile in the egg mixture.
  • Place in the hot oil.
  • Fry for 3 minutes on each side.
  • Carefully turn the chile, using two spatulas.
  • Spoon some of the hot oil in hard to reach areas like the stem of the chile.
  • Set on a paper towel to drain any excess oil.
  • Remove the toothpicks.

How to Plate:

  • Place cooked chile on a plate.
  • Drizzle with the walnut sauce.
  • Top with pomegranate seeds and chopped parsley.

Video

Notes

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. 

Nutrition

Calories: 914kcal | Carbohydrates: 44g | Protein: 24g | Fat: 74g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1053mg | Potassium: 916mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1141IU | Vitamin C: 105mg | Calcium: 112mg | Iron: 4mg