Chiles en Nogada (Stuffed Poblanos in Walnut Sauce)
Roasted poblano chillies stuffed with a sweet-savoury picadillo of pork, fruit and almonds, covered in a cool, creamy walnut sauce and scattered with pomegranate and parsley: the green, white and red of the Mexican flag.
Servings
Ingredients
Nutrition
Per serving
Steps
Roast and peel the poblano chillies
Char the chillies directly over a gas flame or under a very hot grill, turning often, until blackened and blistered all over, about 5 minutes. Put them in a sealed plastic bag for 10 minutes to sweat, then rub off the skins with your fingers.
- 6
✅ Done when: skins are black and blistered and peel off easily when rubbed
Open the chillies
Make a slit down one side of each roasted chile and use a small spoon to scrape out the seeds and veins, keeping the stem and shape whole.
- 6 roasted chillies (from step 1)
✅ Done when: chile is hollow and intact, with stem still attached
Start the picadillo
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Add the fruit
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Make the nogada
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Stuff and serve
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Roast and peel the poblano chillies
Char the chillies directly over a gas flame or under a very hot grill, turning often, until blackened and blistered all over, about 5 minutes. Put them in a sealed plastic bag for 10 minutes to sweat, then rub off the skins with your fingers.
- 6
✅ Done when: skins are black and blistered and peel off easily when rubbed
Open the chillies
Make a slit down one side of each roasted chile and use a small spoon to scrape out the seeds and veins, keeping the stem and shape whole.
- 6 roasted chillies (from step 1)
✅ Done when: chile is hollow and intact, with stem still attached
Start the picadillo
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Add the fruit
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Make the nogada
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Stuff and serve
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The Story Behind the Dish
Legend says the nuns of a convent in Puebla created chiles en nogada in 1821 to honour Agustín de Iturbide, leader of Mexico's newly independent army, using ingredients in the colours of the new flag.
It's a seasonal dish, made from August to September when walnuts, pomegranates and peaches are fresh, the same weeks as Mexico's Independence Day celebrations.
⭐ Why It's Famous
Sweet, savoury, creamy and fresh at once, it's Mexico's most patriotic and elegant dish.
💡 Fun Fact
Purists insist the chillies should never be battered, while many Puebla families fry them in egg batter; the debate is as heated as the dish is cool.
Puebla
19.04°N, -98.21°W
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