Stuffed Poblano Peppers in Walnut Sauce (Chiles en Nogada)

Stuffed Poblano Peppers in Walnut Sauce, or chiles en nogada as we call it in Mexico, is an exquisite dish that perfectly marries a variety of satisfying flavors and textures. It is easier to prepare than you might think, learn how with my step by step instructions and short video. Enjoy!

Stuffed Poblano Peppers in Walnut Sauce

Chiles en nogada is most often prepared in September, but is a favorite dish during the Christmas season as well. We traditionally garnish it in the green, white and red of the Mexican flag. It requires a little bit of time to prepare, but the final dish is well worth it, a treat you don’t want to miss.

RELATED POST: Turkey Stuffed Chile Ancho

chile en nogada

What Are the Ingredients for Chiles en Nogada?

The Mexican dish, chiles en nogada, is made with poblano peppers (sometimes called pasilla peppers in the United States) which are big in flavor and mildly spicy.

The delicious filling includes various meats, nuts and fruits all combined into a perfect balance of sweet and savory, soft and crunchy

All this is topped with a rich walnut based cream and covered with sweet pomegranate seeds. Heaven!

My family has made this chiles en nogada dish for years and today I’m sharing our traditional family recipe with you.

RELATED POST: Cheese Stuffed Jalapeño Peppers

Stuffing for Poblano Peppers in Walnut Sauce

If you make your own stuffed poblano peppers in walnut sauce be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have the chance to share it as well.

Stuffed Poblano Peppers in Walnut Sauce

12 peppers

Prep time: 30 minutes – Start to finish: 1.5 hours

Ingredients

For the filling

  • 4 slices bacon, chopped
  • 1 cup white onion, chopped
  • 2 garlic cloves chopped
  • 1 pound ground beef
  • 2 bay leaves
  • 1 cup chopped ham
  • 1 green apple, peeled, cored and chopped
  • 1 peach, peeled, seeded and chopped
  • 1/2 cup almonds, chopped (approx 2.5 oz or 70 gr)
  • 1/2 cup pecans, chopped (approx 1.8 oz or 50 gr)
  • 3/4 cup raisins (approx 3.5 oz or 100 gr)
  • 1/2 tablespoon salt
ground meat, apple, peach, ham, onion and nuts

For the Walnut Sauce

  • 1 cup crema Mexicana
  • 1 cup walnuts* (approx 3.5 oz or 100 gr)
  • 1/2 teaspoon salt
  • A pinch of ground cinnamon
  • Water

*The traditional recipe calls for walnuts, however, you can use pecans instead. I’ve made them with both and they are equally delicious.

poblano peppers, pomegranate, parsley, cream

For the Garnish

  • Parsley
  • 2 pomegranates, seeded

Equipment

  • Saucepan
  • Knife
  • Cutting boards
  • Big glass bowl
  • Serving Platter

Process

Take one poblano pepper and make a cut from the stem down. Carefully open it and remove the seeds. Repeat with the other 11 chiles.

Pepper seeds contain the heat of the chile, I would recommend using kitchen gloves to remove them, or, as we do in our family, covering your hands with oil. Seed them and wash them right after.

Bring the 3 cups water and 1 tablespoon salt to a boil. Place the poblano peppers in a big glass bowl. Pour in the hot, salty water and vinegar. Let them sit in the water for 2 to 3 minutes, no more.

Drain immediately and reserve them. This process will help to reduce the spiciness and remove more seeds.

poblano peppers in vinegar

Make the filling

Cook the bacon in a large saucepan over high heat. When the bacon is crunchy, add the onion and garlic. Lower heat to medium and cook until onion and garlic are soft (approx 2 minutes).

Brown the beef with the onion mixture for 5 minutes. Add salt and bay leaves.

Incorporate the ham, almonds, pecans, raisins, apple, and peach. Mix well.

chopped apple, peach, nuts, and raisins

Cover, lower temperature to medium heat, and let the meat cook until all the flavors are mixed, 20-30 minutes approx. depending on your range and your pan. Stir once in a while.

Make the Walnut Sauce

In a blender or food processor, add cream, walnuts, salt and cinnamon. Mix until all ingredients are well blended. If necessary add some water (1/8 cup of water at a time).

The sauce has to be liquid enough so you can cover the chile easily, yet thick enough so you cannot see the green skin of the chile under it.

With a paper towel pat the chiles dry, fill them with 4 tablespoons of the meat mixture each and cover with the walnut sauce.

Garnish with the pomegranate and parsley.

Trio of chiles en nogada

¡Buen Provecho

Print the Stuffed Poblano Peppers in Walnut Sauce Recipe

chile en nogada en plato blanco
5 from 4 votes

Stuffed Poblano Peppers in Walnut Sauce

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 12 peppers
Calories: 391kcal

Ingredients

  • 12 poblano peppers roasted and peeled (link to the process in notes)
  • 3 cups of water
  • 1 tablespoon salt
  • 1 cup white vinegar

For the filling

  • 4 slices bacon chopped
  • 1 cup white onion chopped
  • 2 garlic cloves chopped
  • 1 pound ground beef
  • 2 bay leaves
  • 1 cup chopped ham
  • 1 green apple peeled, cored and chopped
  • 1 peach peeled, seeded and chopped
  • 1/2 cup almonds chopped (approx 2.5 oz or 70 gr)
  • 1/2 cup pecans chopped (approx 1.8 oz or 50 gr)
  • 3/4 cup raisins approx 3.5 oz or 100 gr
  • 1/2 tablespoon salt

For the Walnut Sauce

  • 1 cup crema Mexicana
  • 1 cup walnuts* approx 3.5 oz or 100 gr
  • 1/2 teaspoon salt
  • A pinch ground cinnamon
  • Water
  • *The traditional recipe calls for walnuts however, you can use pecans instead. I’ve made them with both and they are equally delicious.

For the Garnish

  • 6 parsley sprigs
  • 2 pomegranates seeded

Equipment

  • Saucepan
  • Knife
  • Cutting boards
  • Big glass bowl
  • Serving Platter

Instructions

  • Take one poblano pepper and make a cut from the stem down. Carefully open it and remove the seeds. Repeat with the other 11 chiles.
  • Pepper seeds contain the heat of the chile, I would recommend using kitchen gloves to remove them, or, as we do in our family, cover your hands with oil, seed the peppers and wash them right after.
  • Bring the 3 cups of water and 1 tablespoon of salt to a boil. Place the poblano peppers in a big glass bowl. Pour in the hot, salty water and vinegar. Let them sit in the water for 2 or 3 minutes, no more.
  • Drain immediately and reserve them. This process will help to reduce the spiciness and remove more seeds.

Make the filling

  • Cook the bacon in a large saucepan over high heat. When the bacon is crunchy, add the onion and garlic. Lower heat to medium and cook until onion and garlic are soft (approx 2 minutes).
  • Brown the beef with the onion mixture for 5 minutes. Add salt and bay leaves.
  • Incorporate the ham, almonds, pecans, raisins, apple, and peach. Mix well.
  • Cover, lower temperature to medium heat and let the meat cook until all the flavors are mixed, 20-30 minutes approx. depending on your range and your pan. Stir once in a while.

Make the Walnut Sauce

  • In a blender or food processor, add cream, walnuts, salt and cinnamon. Mix until all ingredients are well blended. If necessary add some water (1/8 cup of water at a time).
  • The sauce has to be liquid enough so you can cover the chile easily, yet thick enough so you cannot see the green skin of the chile under it.
  • With a paper towel pat the chiles dry, fill them with 4 tablespoons of the meat mixture each, and cover with the walnut sauce.
  • Garnish with the pomegranate and parsley.

Nutrition

Nutrition Facts
Stuffed Poblano Peppers in Walnut Sauce
Amount Per Serving
Calories 391 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Cholesterol 50mg17%
Sodium 1192mg52%
Potassium 672mg19%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 15g17%
Protein 15g30%
Vitamin A 531IU11%
Vitamin C 104mg126%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner
Cuisine: Mexican
Keyword: how to make chiles en nogada, recipes with poblano peppers
Author: Silvia

Notes

*The traditional recipe calls for walnuts, however, you can use pecans instead. I’ve made them with both and they are equally delicious.
If you wish to save time, you can make the filling the day before. Put it in the fridge overnight. You just need to warm it up before you fill the chiles.
Learn how to roast and peel poblano peppers here
chile en nogada en plato blanco

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Estefania
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Estefania

I’ve never heard about the chiles en nogada before but sounds delicious!

Enriqueta E Lemoine
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Enriqueta E Lemoine

I fell in love with chiles en nogada when I saw Like Water For Chocolate. What a magical dish!. I love the complexity of the flavors. For me this is more an experience than a meal! A true fast for the palate! Thanks for sharing and for the video!

Laura Rodriguez
Guest
Laura Rodriguez

I love the chiles poblanos, that sauce you add is amazing! Thanks for the recipe!

Blanca
Guest
Blanca

Can you believe I had never tried chiles en nogada before? I know, I’m missing this delicious meal!
I need to try this recipe, I bet my husband would love it too.

Kate
Guest
Kate

Chiles en Nogada is one of my all time favorite dishes. They take a bit to prepare, but are so worth it!

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