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How to Make Chiles en Nogada

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  • Prep 60 min
  • Total 2 hr 0 min
  • Ingredients 24
  • Servings 6
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Chiles en nogada is a traditional Mexican dish prepared during the month of September. It is prepared to commemorate and celebrate Mexico’s Independence Day, which is celebrated on September 16th. In our family, my mom made it a tradition that on the night of September 16th, we would go outside and scream out, “Viva Mexico!”. As a kid, I did it for fun, but now I realize the significance of that act and it fills me with pride.
by Sonia Mendez Garcia
Updated Jan 19, 2017
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Ingredients

  • 6 large poblano peppers
  • 2 tablespoons olive oil
  • 1 lb ground pork
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cinnamon
  • 1/2 cup red onions, diced
  • 2 cloves garlic, minced
  • 1 serrano chile, minced
  • 2 roma tomatoes, diced
  • 5 dried apricots, chopped finely
  • 1 small golden delicious apple, diced
  • 1/4 cup blanched almonds, chopped
  • 1/4 cup raisins
  • 3/4 cup water
  • 1/2 tablespoon chicken bouillon granules
  • 1 1/2 cups light cream
  • 1/2 cup sour cream
  • 1 cup chopped walnuts
  • 1/2 cup pomegranate seeds
  • 1/3 cup cilantro, chopped

Directions

  •  
    1
    Wash poblano peppers and transfer to a baking sheet lined with foil paper.
  •  
    2
    Preheat the broiler on high for 2 minutes. Cook poblanos under the broiler for 5 to 6 minutes per side or until most of the skins blister.
  •  
    3
    Remove from broiler and transfer to a plastic storage bag and let cool.
  •  
    4
    Add 2 tablespoons of olive oil to a large pan and set to medium heat for 3 minutes. Add the ground pork, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon oregano, 1 teaspoon cumin seeds, 1/2 teaspoon thyme and 1/4 teaspoon cinnamon. Cook for 20 minutes or until pork is nicely browned. Add in the onions, garlic and serrano pepper, and cook for another 3 minutes.
  •  
    5
    Prepare tomatoes, zucchini, apricots, apple, almonds, raisins, chicken bouillon and 1/2 cup water. Add ingredients to ground meat. Taste for salt and cook for 15 minutes, remove from heat.
  •  
    6
    Remove poblanos from the plastic bag and gently remove the blistered skins from peppers. Cut the peppers open and use your fingers to remove the seeds and veins.
  •  
    7
    Fill the peppers with the pork mixture and transfer to a baking dish. Cover with foil paper and keep warm in a oven set to 200 degrees F.
  •  
    8
    In the blender, combine the light cream, sour cream, walnuts, 1/2 teaspoon salt and 1/4 teaspoon cinnamon. Blend on high until smooth, taste for salt.
  •  
    9
    Transfer the sauce to a saucepan and heat on medium/low heat. Cook for 10 to 12 minutes or until the sauce becomes slightly thick. If it’s too thick, add a little of the remaining 1/4 cup of water. Remove from heat.
  •  
    10
    Remove peppers from oven. Add 1 pepper to each plate, ladle with walnut sauce, garnish with pomegranate seeds and cilantro. Serve with Mexican red rice, beans and a fresh salad.

Nutrition Information

524.8 Calories, 40.4g Total Fat, 18.3g Protein, 26.5g Total Carbohydrate, 17.3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
524.8
Total Fat
40.4g
62%
Saturated Fat
15.2g
76%
Cholesterol
97.8mg
33%
Sodium
774.7mg
32%
Potassium
813.4mg
23%
Total Carbohydrate
26.5g
9%
Dietary Fiber
4.6g
18%
Sugars
17.3g
Protein
18.3g
% Daily Value*:
Vitamin C
253.10%
253%
Calcium
11.10%
11%
Iron
14.70%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Chiles en nogada is a traditional Mexican dish prepared during the month of September. It is prepared to commemorate and celebrate Mexico’s Independence Day, which is celebrated on September 16th. In our family, my mom made it a tradition that on the night of September 16th, we would go outside and scream out, “Viva Mexico!”. As a kid, I did it for fun, but now I realize the significance of that act and it fills me with pride.
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