Chiles en Nogada Recipe

Name: Chiles en Nogada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Poblano chiles, roasted and peeled; 1 cup ground veal; 1 cup ground pork (with 30 percent fat content); 1 teaspoon sea salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1/4 cup vegetable oil; 1/2 medium onion, finely chopped; 1/2 cup almonds, chopped and toasted; 1/2 cup pine nuts, toasted; 2 cups chopped cactus; 1/2 cup raisins; 1 bunch epazote, chopped; 1 1/2 cups fresh walnuts, skinned; 1 cup milk; 1 cup cream; Seeds from two ripe pomegranates; 2 tablespoons fresh parsley, finely chopped

Servings: persons

12 Poblano chiles, roasted and peeled
1 cup ground veal
1 cup ground pork (with 30 percent fat content)
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup vegetable oil
1/2 medium onion, finely chopped
1/2 cup almonds, chopped and toasted
1/2 cup pine nuts, toasted
2 cups chopped cactus
1/2 cup raisins
1 bunch epazote, chopped
1 1/2 cups fresh walnuts, skinned
1 cup milk
1 cup cream
Seeds from two ripe pomegranates
2 tablespoons fresh parsley, finely chopped

1
Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact.
2
Mix the veal and pork in a bowl.
3
Add the salt and pepper.
4
In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent.
5
Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes.
6
Add the almonds, pine nuts, cactus, raisins, and epazote.
7
Cook and stir constantly, until the meat is done.
8
Remove the meat mixture from the heat and let cool.
9
Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil.
10
Place the platter in a warm oven while finishing the sauce.
11
Place the walnuts in a blender.
12
With the motor running, add the milk slowly, until smooth and thick.
13
Add the cream and blend well.
14
Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.

1132

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 Poblano chiles, roasted and peeled, 1 cup ground veal, 1 cup ground pork (with 30 percent fat content), 1 teaspoon sea salt, or to taste, and more.

Yes, Chiles en Nogada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles en Nogada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions