Chiles en Nogada are roasted poblano peppers filled with a savory meat-and-fruit picadillo, topped with a creamy walnut (nogada) sauce and garnished with pomegranate arils and fresh cilantro. A stunning, classic Mexican dish perfect for special occasions.
History
Chiles en Nogada is traditionally served for celebrations, most notably on Mexican Independence Day, September 16. Its name comes from the Spanish word nogal (walnut tree), so nogada refers to the walnut sauce that tops the peppers.
The dish balances spicy, sweet, and tangy flavors: tender roasted poblanos stuffed with a textured filling of meat, fresh and dried fruits, and seeds, finished with a rich walnut cream and bright garnishes.
On top of the stuffed peppers is a silky nogada sauce, plus cilantro and jewel-like pomegranate arils for contrast in flavor and color.
Did you know?
The white walnut sauce, red pomegranate arils, and green cilantro mirror the colors of the Mexican flag.
Ingredient Notes and Substitutions
- Meat – Traditional fillings use seasoned ground beef or pork. Chicken breast is a lighter alternative; ground chicken also works well.
- Poblano chiles – Choose firm poblanos with smooth, shiny skin. Avoid ones with black spots, bruises, or wrinkling.
- Filling – The filling combines savory meat with sweet and tart fruits and aromatic vegetables. Common additions include dried fruits like apricots and cranberries, and fresh apple and pear for texture. The apple and pear are optional but add brightness.
- Nogada Sauce – The walnut cream sauce is made from walnuts, white wine, and heavy cream reduced to a silky consistency that coats the filling and pepper.
Plenty of Poblano
- Poblano chiles are versatile and appear in many Mexican dishes. Their size and flavor make them ideal for stuffing and roasting.
Recipe Video
Watch the recipe video in the recipe card below to see the full process from roasting the poblanos to plating.
How to Make Chiles en Nogada
- Roast the poblanos. Char the peppers completely on a grill, under a broiler, or over an open flame. Let them steam in a paper bag until cooled, then peel away the skin. Make a small incision down one side, remove membranes and seeds, and set aside.
- Make the filling. In a medium sauté pan over medium heat, warm vegetable oil. Sauté half the diced onion until translucent, then add the chicken and cumin and cook until mostly done. Add diced apple, pear, chopped apricots, cranberries, garlic, and pepitas; cook briefly. Stir in tomato paste, then add white wine and simmer until the chicken is tender and the sauce reduces. Season with a pinch of sugar, salt, and pepper. Remove from heat and let cool slightly.
- Stuff the poblanos. Divide the filling evenly among the roasted peppers. Don’t overfill—gently fold the pepper sides around the filling so it stays contained.
- Make the nogada sauce. Pulse walnuts in a food processor until crumbly. In a skillet, sauté the remaining onion in oil until translucent, add garlic, then the white wine and simmer until mostly evaporated. Add heavy cream and reduce by about half, then stir in the chopped walnuts. Season with salt and freshly cracked black pepper. Spoon the walnut cream over each stuffed pepper and garnish with cilantro and pomegranate arils.
It’s a colorful and delicious tribute to the Mexican flag.
Although the ingredient list is extensive and preparation takes time, Chiles en Nogada rewards the effort with complex, layered flavors. It’s a genuine labor of love that impresses at the table.
This dish stores well: you can prepare many components ahead, assemble and refrigerate for up to three days, or freeze for up to three months.
Make ahead instructions for Chiles en Nogada
Take advantage of the make-ahead options to simplify serving day:
- Roast and clean the chiles.
- Prepare the chicken-and-fruit filling.
- Stuff the chiles. After stuffing, cover and seal the pan. Refrigerate up to 3 days or freeze up to 3 months. To serve, thaw if frozen, reheat in a 350°F oven for about 15 minutes, then finish with the nogada sauce.
Chiles en Nogada + Video
Ingredients
- 4 poblano peppers , roasted and peeled
Filling
- 1 lb chicken breasts skinless, boneless, diced
- 1 medium white onion diced (separated)
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp each salt and ground black pepper
- 1/2 Granny Smith apple peeled and diced
- 1/2 pear diced
- 1/4 cup dried cranberries
- 1/4 cup dried apricots chopped
- 2 cloves garlic minced
- 2 tbsp roasted pumpkin seeds (pepitas)
- 2 tbsp tomato paste
- 1 cup dry white wine
- pinch of sugar
Sauce
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 cup dry white wine
- 2 cups heavy cream
- 1/3 cup ground walnuts
- Salt and freshly ground black pepper to taste
Garnish
- Fresh cilantro leaves for garnish
- Pomegranate arils for garnish
Instructions
Chiles
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Start a grill, broiler, or char the poblanos over an open flame until the skins are blackened. Steam in a bag, peel off the skin, make a slit, and clean out membranes and seeds. Set aside.
Meat and Fruit Filling
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In a sauté pan, heat oil and cook half the diced onion until translucent. Add chicken, cumin, salt, and pepper; cook about 5 minutes. Add diced apple, pear, apricots, cranberries, garlic, and pepitas; cook briefly. Stir in tomato paste, then add white wine and simmer until chicken is tender and sauce thickens. Adjust seasoning and let cool slightly.
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Stuff each poblano with a portion of the filling and gently fold the pepper sides to hold the filling in place.
Nogada Sauce
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Sauté the remaining onion in oil until translucent, add garlic and cook briefly. Add white wine and reduce until nearly evaporated. Add heavy cream and simmer until reduced by half, stirring occasionally. Stir in ground walnuts and season with salt and freshly cracked black pepper.
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Ladle the walnut cream over each stuffed poblano and finish with cilantro leaves and pomegranate arils.
Notes
- Recipe adapted from Barrio Cafe.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
