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Perfect Chiles en Nogada Recipe with Creamy Walnut Sauce

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A traditional Mexican dish featuring roasted poblano chiles stuffed with a sweet-savory meat and fruit filling, topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley. This recipe is easy to follow and perfect for festive occasions.

Ingredients

Scale
  • 4 large poblano chiles (roasted, peeled, and deveined)
  • 2 tablespoons vegetable oil (for frying)
  • 1/2 pound ground pork (or ground turkey for leaner option)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 medium tomato, finely chopped
  • 1/4 cup chopped apple
  • 1/4 cup chopped pear (ripe and firm)
  • 1/4 cup raisins (preferably golden)
  • 1/4 cup chopped almonds or pine nuts (toasted)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 cup walnuts (peeled and lightly toasted)
  • 1 cup Mexican crema or sour cream (or Greek yogurt)
  • 1/4 cup fresh milk (adjust for desired consistency)
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon sherry or white wine (optional)
  • Salt to taste
  • 1/2 cup fresh pomegranate seeds
  • Fresh parsley leaves, chopped

Instructions

  1. Roast the poblano chiles on a baking sheet under the broiler or on a grill pan over medium-high heat, turning frequently until the skin is evenly charred and blistered (about 10-15 minutes). Place in a covered bowl or sealed plastic bag to sweat for 10 minutes.
  2. Once cooled, gently peel off the charred skins without tearing the chiles. Make a slit down the side and remove seeds and veins. Set aside on paper towels to dry.
  3. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Sauté chopped onion and garlic until translucent (about 3 minutes). Add ground pork and cook until browned and cooked through (7-8 minutes).
  4. Add chopped tomato, apple, pear, raisins, and toasted nuts. Stir in cinnamon, oregano, salt, and pepper. Cook for another 5 minutes until thick and fragrant. Remove from heat and let cool slightly.
  5. In a blender or food processor, combine toasted walnuts, Mexican crema, milk, sugar, cinnamon, sherry (if using), and salt. Blend until smooth and creamy. Adjust milk to achieve a pourable but thick sauce consistency.
  6. Carefully fill each chile with the meat and fruit mixture without overstuffing. Place stuffed chiles on a serving platter.
  7. Spoon the creamy walnut sauce generously over the stuffed chiles. Sprinkle fresh pomegranate seeds and chopped parsley on top.
  8. Serve immediately at room temperature or slightly chilled, paired with warm corn tortillas or simple rice.

Notes

Toast walnuts before blending to reduce bitterness and enhance flavor. Let roasted chiles sweat to make peeling easier and avoid tearing. If walnut sauce thickens after resting, whisk in a little milk to loosen. Avoid overstuffing chiles to prevent tearing. Serve chiles en nogada at room temperature or slightly chilled for best flavor.

Nutrition

Keywords: chiles en nogada, Mexican recipe, walnut sauce, poblano chiles, traditional Mexican dish, creamy walnut sauce, festive recipe

Find it online: https://perkypan.com/perfect-chiles-en-nogada-recipe-with-creamy-walnut-sauce-easy-step-by-step-guide/