Chiles en nogada

Chillies in walnut sauce
Nutrition Information
  • Serves: 4
  • Serving size: 350 grams
  • Calories: 1045
  • Fat: 56 g
  • Saturated fat: 53 g
  • Unsaturated fat: 5 g
  • Trans fat: 0 g
  • Carbohydrates: 79 g
  • Sugar: 71 g
  • Sodium: 659 mg
  • Fiber: 14 g
  • Protein: 46 g
  • Cholesterol: 40 mg
Recipe type: Stuffed chillies
Cuisine: Mexico
Prep time: 
Cook time: 
Total time: 
There is certainly a lot of work and ingredients that go into making this great Mexican dish. The results are however outstanding. While not piquantly spiced the way other dishes with Chilies might be, it is an interesting combination of savoury and sweet spiced mince in roasted chillies with a creamy note from the sauce (and just a faint hint of chilli heat in the background)
  • Poblanos – 4 large ( see note)
For the Picadillo
  • Minced pork - 500 grams
  • Vegetable oil – 2 tablespoons
  • Olive oil – one tablespoon
  • Apple – one medium (cored, peeled and chopped)
  • Yellow Raisins - third of a cup
  • Dried apricots – ¼ cup
  • Garlic – 2 cloves
  • Onion – ½ medium ( finely diced)
  • Cloves - 3 whole
  • Cinnamon – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Salt – ½ teaspoon
  • Passata – 3 tablespoons
  • Slivered almonds – 2 tablespoons
Nogada sauce
  • Shelled Walnuts – ½ cup ( blanched)
  • Thick sour cream - one cup
  • Goats milk cheese – 200 grams
  • Sugar – one tablespoon
  • Cinnamon powder – ¼ teaspoon
  • Fresh pomegranate – one
  • Fresh Coriander ( Cilantro) - third of a cup
Pre -preparation
  1. Blanche the almonds and Walnuts in boiling water for three minutes
  2. Allow cooling
  3. Remove the skin from the nuts
  4. Sliver the almonds
  5. Peel and dice onions
  6. Peel and finely chop the garlic
  7. Peel and core apple. Chop into pieces
  8. Peel the pomegranate and remove the seeds
  9. Chop the coriander
  1. Smear the Chiilies with one tablespoon of olive oil
  2. Place under the grill of a preheated oven ( 250 degrees Celsius)
  3. Wait until sin becomes blistered and blackened ( Keep a close eye on these to ensure they don't burn
  4. Remove from the oven and place in a glass bowl. Cover with cling film
  5. After 15 to 20 minutes, remove the cling film.
  6. Peel the skins from the chillies. Keep to one side.
Making the picadillo
  1. Add two tablespoons of oil to a skillet. Bring to a medium heat
  2. Add onions and cook until translucent
  3. Add garlic and fry for a minutes
  4. Add the fruit, passata, spices, raisins, and almonds. Cook for two minutes
  5. Add the meat. Cook until no traces of pinkness are left
  6. Fry for a further 10 minutes until the mince starts browning
  7. Remove from the heat and keep to one side
Making the sauce
  1. Place the sour, goats cheese, cinnamon and sugar into a blender.
  2. Blend until smooth
  3. Stir in sour cream
  4. Place in the refrigerator until needed.
  1. Fill each with picadillo mixture
  2. Spoon an equal amount of sauce over each
  3. Sprinkle with pomegranate seeds and coriander
  4. Serve
Please note that this dish is traditionally served at room temperature. Still, if preferred, the picadillo filled chillies ( without the sauce) can be placed in the oven to reheat before serving. Once heated through spoon on sauce and garnish

While Poblano Chillies are traditionally used to make this dish, if you are unable get them Anaheim peppers could be considered. As a very last resort Bell peppers can be used

This recipe serves four portions

Keywords: Chillies with walnut sauce