Chiles en Nogada
The preparation of this dish is a ritual of the late summer harvest. It requires patience to peel the peppers and time to soak the walnuts until they are soft enough to form a smooth, pale sauce.
Balance is the goal
The picadillo should not be overly wet; the fruits provide moisture, so drain your meat well after browning. Peel the walnuts carefully to ensure the sauce remains ivory-white.
- Heavy-bottomed skillet
- Blender
- Gas burner or broiler
- Large bowl with lid for steaming peppers
What goes in.
- 6large poblano chiles
- 1 lbpork shoulder, finely minced
- 1/2 cupwalnuts, shelled and soaked
- 1/2 cupgoat cheese
- 1 cupmilk
- 1/2 cuppeeled almonds
- 1apple, diced
- 1pear, diced
- 1/4 cupdried currants
- 1/2 cuppomegranate seeds
- 1/4 cupfresh parsley, chopped
Texture of the sauce
The sauce must be smooth but retain a slight grit from the nuts. If the sauce is too thin, it will run off the pepper; adjust with more goat cheese to thicken it.
The method.
Char the poblanos
Place chiles directly over a flame until the skin blisters and turns black. Place them in a covered bowl for 15 minutes to steam, then rub the skin off under cool running water.
Prepare the picadillo
Brown the pork in a skillet. Add the diced fruits and currants, cooking until the fruit softens. Season with salt and a pinch of cinnamon.
Create the nogada
Blend the soaked walnuts, almonds, goat cheese, and milk until it reaches the consistency of heavy cream. Add a pinch of sugar if desired.
Assemble
Carefully slit the side of each pepper, remove seeds, and stuff with the picadillo. Place on a platter.
Finish
Pour the walnut sauce over the peppers so they are completely covered. Garnish with pomegranate seeds and parsley for color contrast.
Other turns to take.
Beef substitution
Replace pork with ground beef for a denser filling, though the fat content of pork is traditional for flavor.
When it doesn't go to plan.
Soak your walnuts for at least four hours to ensure they blend into a bright white sauce rather than a brownish one.
Do not leave the poblano skin on; it creates an unpleasant texture against the smooth cream sauce.
Serve at room temperature rather than piping hot, as the cream sauce is delicate.
The ones that keep coming up.
Can I prep this in advance?
The picadillo and the chiles can be prepped a day early, but keep the nogada sauce separate until you are ready to plate.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe