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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.
- 1 lb ground beef
- 1 lb ground pork
- 2 tablespoons vegetable oil
- 1⁄4 cup raisins
- 1⁄8 cup chopped walnuts
- 1⁄8 cup chopped blanched almond
- 1⁄8 cup stuffed green olive (with red pepper)
1/2 cup of mixed dried fruit or candied fruit
- viznaga apricots or apples or pear
- 3 tomatoes, boiled and peeled
- 1 plump garlic clove
- 1 small onion, chopped
Walnut Cream Sauce (Nogada)
- 1⁄2 liter heavy cream
- 100 g cream cheese
- 100 g walnuts
- 1⁄8 cup sweet sherry (Jerez Dulce)
- 12 poblano chiles
- 1 white onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 teaspoon dried herbs (marjoram, thyme, oregano)
- 1⁄4 cup vegetable oil
- 2 cups water
- 1⁄2 cup cider vinegar
- 1 red pomegranate
- Chile Preparation:.
- 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.
- 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.
- In a blender, mix tomatoes and garlic clove. Set aside.
- 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.
- Stir in tomato and garlic mix, simmer in low heat for 10 minutes, or until stuffing is semi-dry. Set aside.
- Mix all ingredients in a food processor.
- Chile Assembly and Presentation:.
- Remove chiles from pickle.
- Carefully open them and deseed them.
- Stuff them with the meat stuffing.
- Place them in a pretty silver tray and bath them with the Nogada.
- Sprinkle them with the Pomegranate seeds.
- 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.
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.
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.