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Perfect Chiles en Nogada Recipe with Easy Creamy Walnut Sauce

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A traditional Mexican dish featuring roasted poblano peppers stuffed with a savory-sweet picadillo filling, topped with a creamy walnut sauce and garnished with pomegranate seeds and fresh herbs. This recipe simplifies the classic while preserving authentic flavors.

Ingredients

Scale
  • 4 large poblano peppers (roasted and peeled)
  • 1 tablespoon vegetable oil (for roasting)
  • Salt, to taste
  • 1/2 pound (225g) ground pork or beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium apple, peeled and diced
  • 1 medium pear, peeled and diced
  • 1/4 cup raisins (soaked in warm water for 10 minutes)
  • 1/4 cup chopped almonds or pecans (toasted)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon tomato paste
  • 1/2 cup crushed tomatoes
  • 1 cup walnuts (soaked in warm water for 2 hours)
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup fresh queso fresco or ricotta
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup milk (or more for desired consistency)
  • Pinch of salt
  • 1/2 cup fresh pomegranate seeds
  • Fresh flat-leaf parsley or cilantro leaves

Instructions

  1. Roast the poblano peppers over an open flame or under the broiler, turning occasionally until the skin is blackened and blistered, about 10-15 minutes. Place in a bowl and cover tightly to steam for 10 minutes.
  2. Once cool, gently peel off the charred skin without tearing the peppers. Make a small slit down one side of each chile and remove seeds and veins. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté finely chopped onion and garlic until translucent, about 3 minutes.
  4. Add ground pork and cook until browned, breaking it up with a spoon.
  5. Add diced apple, pear, soaked and drained raisins, and toasted nuts. Stir in tomato paste and crushed tomatoes.
  6. Season with cinnamon, ground clove, salt, and pepper. Simmer on low heat for 15 minutes, stirring occasionally until thickened. Remove from heat and let cool slightly.
  7. Drain soaked walnuts and add to a blender with crema, queso fresco, sugar, cinnamon, salt, and milk. Blend until smooth and creamy, adding more milk if needed for pourable consistency. Refrigerate until ready to serve.
  8. Gently stuff each poblano with the picadillo filling, being careful not to overfill.
  9. Place stuffed chiles on serving plates. Spoon creamy walnut sauce generously over the chiles.
  10. Sprinkle with fresh pomegranate seeds and garnish with parsley or cilantro leaves. Serve warm or at room temperature.

Notes

Soak walnuts for at least 2 hours to ensure a smooth, creamy sauce. Roast poblanos over an open flame or broiler for authentic smoky flavor. Assemble chiles just before serving to prevent sogginess. For dairy-free version, substitute crema and queso fresco with coconut yogurt or cashew cream and omit or replace sugar. Adjust seasoning to taste, especially cinnamon and clove. Walnut sauce may thicken in fridge; stir in milk before serving if needed.

Nutrition

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

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