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Chiles in Walnut Sauce ~ Chiles en Nogada

Chiles in Walnut Sauce ~ Chiles en Nogada

David Taylor
Fresh green poblano peppers add a little heat, the savory filling a bit of sweetness, the white walnut sauce topped with sparkling red pomegranate a delightful citrus crunch.
Prep Time 45 mins
1 hr 15 mins
Total Time 2 hrs
Course Main Dish
Cuisine Mexican
Servings 8 people


The Poblanos

  • 8 large poblano chiles charred, peeled, deveined

The Picadillo Filling:

  • 1/2 lb ground beef
  • 1/2 lbs ground pork
  • 2 tbsp pork lard
  • 1 cup onion finely chopped
  • 2 cloves garlic diced
  • 1 tbsp ancho chile powder dried
  • 1 tsp thyme
  • ½ cinnamon stick
  • Salt to taste
  • 1 lbs peaches or apples peeled and cubed
  • 1/3 cup raisins
  • 1/3 cup raw almonds chopped
  • 1/4 cup cider vinegar
  • 2 tsp pilloncillo or brown sugar

The Nogado Sauce:

  • 1 cup unsweetened heavy whipping cream or Mexican crema
  • ½ cup sour cream if using whipping cream
  • 1 cup shelled walnuts ground in a spice mill or cuisinart
  • 2 tbsp fresh parsley minced
  • 2 tbsp brandy
  • ½ tsp ground cinnamon
  • Pinch of salt
  • Fresh sprigs of cilantro for garnish
  • 1/2 Cup pomegranate seeds or sliced cherries for garnish


The Picadillo Filling:

  • In a heavy skillet, melt lard over med. high heat. Add the meat and brown lightly, breaking it up into small pieces. Drain off any fat.
  • Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, and salt, cook for 10 minutes.
  • Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes.
  • Remove cinnamon, cool slightly, and then stuff the prepared chiles with about 1/2 C. of the filling.

The Ploblanos:

  • Make a slit in the side of each chile. Remove seeds and membranes by cutting carefully around the crown, leaving the stem intact. Fill chiles. Chiles may be served as is or fried in a relleno batter.
  • Cover chiles with nogado sauce.

The Nogado Sauce:

  • Whip the cream with a whisk until soft peaks form. Fold in the sour cream (if using) ground nuts, parsley, brandy, cinnamon, and salt.
  • After the chile is stuffed and baked spoon sauce over and around each one.
  • Garnish with a sprinkle of pomegranate seeds and cilantro.
Keyword Beef, Chiles, Poblanos, Pork