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!

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.
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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 creamy walnut sauce and covered with sweet pomegranate seeds and parsley. Heaven!
My family has made this chiles en nogada dish for years, especially for the Mexican Independence Day celebration, and today I’m sharing our traditional family recipe with you.
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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
- 12 poblano chiles, roasted and peeled (check out the process here)
- 3 cups of water
- 1 cup white vinegar
- 1 tablespoon salt
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 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.

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.

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.

¡Buen Provecho
Print the Stuffed Poblano Peppers in Walnut Sauce Recipe
Stuffed Poblano Peppers in Walnut Sauce
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
Utensilios
- Saucepan
- 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
Notes
Did you make this recipe?
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This is the second time I make them. Our family loves them. I freeze the pomegranate seeds, that way, I have them all year long.
These Stuffed Poblano Peppers in Walnut Sauce were off the chain good! I will be making them again soon. Have a great day!
Oh, I’ve never tried these and you really got me curious! Yum yum! Trying this asap!
These stuffed poblano peppers look so tasty and delicious! Also, love how simple this recipe is to make at home!
Wow, these stuffed poblano peppers were bursting with flavors! The pomegranate seeds were a great finishing touch!