Chiles en Nogado

A traditional sweet and refreshing dish from the area of Puebla, this Chiles en Nogada is a deliciously fresh dish to serve family and friends. Popping full of wholesome flavours, we recommend serving this dish alongside a well-deserved margarita.

Chiles en Nogado
PREP TIME COOK TIME 1 hour 35 minutes MAKES 8
  • 8 poblano peppers
  • Filling:
  • 1 tablespoon of olive oil
  • 1 chopped onion
  • 2 garlic cloves finely chopped
  • 793g of ground pork
  • 150g of peeled, seeded, chopped tomatoes
  • 1 ripe plantain chopped
  • 1 apple chopped
  • 1 fresh chopped peach
  • 1 bunch of fresh parsley chopped
  • 2 tablespoons of candied orange peel
  • 2 tablespoons of pine nuts
  • 2 tablespoons of raisins
  • 2 tablespoons of blanched almonds chopped
  • 4 whole ground cloves
  • Salt and pepper
  • Sauce:
  • 375g of chopped walnuts
  • 400ml of milk
  • 170g of soft goat cheese
  • 1 tablespoon of white sugar
  • 1 cinnamon stick
  • Garnish:
  • Chopped fresh parsley
  • Pomegranate seeds

Preparation method

  1. Start by roasting the Poblano peppers on a high heat in your griddle pan until their skins has turned black and charred on all sides, turning often.
  2. Place the cooked peppers into a large bowl and cover and allow to rest for 10 minutes before opening and peeling off the skin. Cut a slit into each of the peppers lengthwise and remove the seeds.
  3. In a large pot over a medium heat, add the onion and garlic and cook until soft and translucent. When translucent, add the ground pork and cook until browned, breaking with a spoon while cooking.
  4. Mix together the tomatoes, plantain, apple, peach, parsley, orange peel, pine nuts, raisins, almonds, cloves, salt and pepper, allowing to simmer until thoroughly cooked all the way through, this should take around 10 minutes.
  5. With a blender, combine the walnuts, milk, goats’ cheese, cinnamon stick and sugar and combined until the sauce is smooth and creamy.
  6. Take each of the prepared peppers and fill with the pork filling before covering with the walnut sauce, sprinkling with pomegranate seeds and parsley to serve.