Chiles En Nogada Recipe

Roast and peel

Preheat a gas burner, broiler, or grill to high. Using tongs, roast each poblano directly over the flame or under the broiler, turning frequently, until the skin is evenly blackened and blistered on all sides (about 8–12 minutes). Place chiles in a bowl and cover tightly with plastic wrap or place in a sealed plastic bag for 15 minutes to steam—this loosens the skin.

When cool enough to handle, peel the loose skin with your fingers or a small knife, trying to retain as much flesh as possible. Make a lengthwise slit down one side of each chile and carefully remove seeds and membranes, keeping the stem intact. Rinse briefly under cold water if needed to remove stubborn bits of skin and pat dry with paper towel. Season inside lightly with 1 tsp kosher salt distributed among chiles.

Sauté aromatics

In a large skillet or sauté pan, heat 2 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the finely chopped onion and cook until translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Add the ground pork (and ground beef if using) to the pan. Break up with a spoon and cook until no longer pink, about 6–8 minutes. If excess fat accumulates, spoon off and discard most, leaving about 1 tbs fat to coat the pan.

Build the filling

Stir in the chopped tomato and cook 3–4 minutes until it softens. Add the chopped apricots, raisins, toasted chopped almonds, diced green apple, and diced plantain/banana (if using). Pour in 1/2 cup stock and 2 tbs white wine or sherry (if using). Add the cinnamon stick, ground cinnamon, ground cloves, oregano, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for about 12–15 minutes until most liquid has absorbed and mixture is slightly thickened. Remove and discard the cinnamon stick. Taste and adjust seasoning. Let the filling cool slightly so it will be easier to handle when stuffing chiles.

If you prefer a smoother texture, pulse a portion (up to half) of the finished picadillo briefly in a food processor to blend some pieces while keeping other bits whole for texture. Return to the pan and keep warm.

Prepare walnuts

If your walnuts are not blanched, you can remove skins by soaking in hot water for 5 minutes and rubbing skins off with a towel—this reduces bitterness and yields a creamier sauce. Drain.

Blend the sauce

In a blender or food processor combine 1.5 cups walnuts, 3/4 cup whole milk, 1/4 cup crema or sour cream, 2 tbs queso fresco (if using), 1 tsp sugar, 1 tsp sherry or brandy (optional) and 1/2 tsp salt. Blend until completely smooth, about 1–2 minutes, adding a tablespoon more milk if too thick. The sauce should be pourable but still hearty. Taste and adjust salt, sugar or alcohol to preference. Chill briefly if you prefer a cold contrast to the warm chiles, or warm gently before serving (do not boil).

Stuff the chiles

Using a spoon, gently fill each peeled and seeded poblano with the picadillo, pressing lightly but avoiding overstuffing so the chiles keep their shape. If needed, close the slit with a toothpick or tie gently with kitchen twine.

Optional sauté

If you like a lightly seared exterior, heat 1 tbs butter in a skillet over medium heat and briefly brown the stuffed chiles 1–2 minutes per side. This step is optional and traditional presentation often serves chiles at room temperature.

Plate and sauce

Place one stuffed chile on each serving plate. Spoon the nogada generously over the top and along the side to cover most of the chile. If the sauce was chilled, pour at room temperature; if warmed, use warm but not hot sauce (heat can darken the walnuts).

Garnish

Scatter pomegranate arils and chopped parsley over the sauced chiles to evoke the Mexican flag colors. Sprinkle extra chopped toasted walnuts if desired. Remove toothpicks or twine before serving.