Go Back
+ servings
chile en nogada en plato blanco
5 from 27 votes

Stuffed Poblano Peppers in Walnut Sauce

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
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

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

Nutrition Facts
Stuffed Poblano Peppers in Walnut Sauce
Amount per Serving
Calories
391
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
50
mg
17
%
Sodium
 
1192
mg
52
%
Potassium
 
672
mg
19
%
Carbohydrates
 
31
g
10
%
Fiber
 
7
g
29
%
Sugar
 
15
g
17
%
Protein
 
15
g
30
%
Vitamin A
 
531
IU
11
%
Vitamin C
 
104
mg
126
%
Calcium
 
62
mg
6
%
Iron
 
2
mg
11
%
* 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

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