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    You are in: Home / Recipes / Chiles En Nogada (No Egg Batter) Recipe
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    Chiles En Nogada (No Egg Batter)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hr

    Molly Bloom's Note:

    This recipe was handed down to me by my grandmother. It's been in the family for generations. The chiles are not battered, but pickled instead. Chiles en Nogada is a Mexican dish that is traditionally made in September, as part of Mexican Independence celebration dinners, especially on the 16 of September. The colors in this dish represent the Mexican flag. Green chiles, White Nogada and Red pomegranates. This dish was born in Puebla, and it is believed to have been invented by nuns in post-colonial times.

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    Units: US | Metric

    Stuffing (Relleno)

    1/2 cup of mixed dried fruit or candied fruit

    Walnut Cream Sauce (Nogada)


    For Decoration


    1. 1
      Chile Preparation:.
    2. 2
      If you have a gas stove, roast chiles on the open flame, two at a time. Be sure the skin is charred on all sides, but not burned through the chile. You'll know when to turn chiles when the skin stops making popping sounds. when each chile is thoroughly roasted, place it in a plastic bag and wrap for 5 minutes so chiles "sweat". This will facilitate peeling. Peel, but do not open or deseed.
    3. 3
    4. 4
      In a sauce pan, heat oil and fry onions until soft. Add chopped garlic and herbs. Mix well and cook for 1 minute. Add chiles and let simmer for 1 minute. Add water and vinegar, let simmer for 2 more minutes. Set aside and let chiles marinate for 2 hours.
    5. 5
    6. 6
      In a blender, mix tomatoes and garlic clove. Set aside.
    7. 7
      Heat oil and cood pork and beef until brown. Stir in chopped onions and continue cooking for 2 more minutes. Add fruit, olives and nuts. Season with salt and pepper to taste.
    8. 8
      Stir in tomato and garlic mix, simmer in low heat for 10 minutes, or until stuffing is semi-dry. Set aside.
    9. 9
    10. 10
      Mix all ingredients in a food processor.
    11. 11
      Chile Assembly and Presentation:.
    12. 12
      Remove chiles from pickle.
    13. 13
      Carefully open them and deseed them.
    14. 14
      Stuff them with the meat stuffing.
    15. 15
      Place them in a pretty silver tray and bath them with the Nogada.
    16. 16
      Sprinkle them with the Pomegranate seeds.
    17. 17
      This chiles can be served at room temperature, but if you want them warm, you can place them in a warm oven in a baking dish, then take them out, pour cream and pomegranate over them and serve.

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    Ratings & Reviews:

    • on September 04, 2009


      I have been looking for a recipe for chiles en nogada for about six months and this is the first one I've found that sounds like the ones I'm familiar with. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2007


      Hi I am fron mexico, and that is a grat recipe, the only think that a I will put some cinnamon in the walnut cream sauce, and it is better if you use fresh fruit instead of candied fruit.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chiles En Nogada (No Egg Batter)

    Serving Size: 1 (313 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 551.6
    Calories from Fat 414
    Total Fat 46.0 g
    Saturated Fat 18.2 g
    Cholesterol 128.0 mg
    Sodium 101.1 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 2.2 g
    Sugars 8.1 g
    Protein 21.5 g

    The following items or measurements are not included:

    stuffed green olives

    dried herbs

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