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Chile Nogada Recipe

Name: Rocio's Mexican Kitchens CHILE NOGADA Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Poblano peppers; 2 tbs Vegetable oil; 0.5 tsp Salt; 500 g Ground pork; 1 piece Medium onion; 2 cloves Garlic; 1 cup Tomato sauce; 1 piece Apple (diced); 1 piece Pear (diced); 0.25 cup Raisins; 0.33 cup Chopped almonds; 0.25 tsp Ground cinnamon; 0.25 tsp Salt; 0.25 tsp Black pepper; 1.5 cups Walnuts (peeled); 1 cup Milk; 0.5 cup Queso fresco or cream cheese; 1 tsp Sugar; 0.5 tsp Ground cinnamon; 1 tbs Sherry or brandy; 0.5 tsp Salt; 1 cup Pomegranate seeds; 0.25 cup Fresh parsley leaves

Inspired by Rocio's Mexican Kitchen

Time1h 30m

Serves4

Make Chile Nogada Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Poblano Peppers

4 pieces Poblano peppers

2 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

Picadillo Filling

1 1/8 lb (500 g) Ground pork

1 piece Medium onion

2 cloves Garlic

1 cup Tomato sauce

1 piece Apple (diced)

1 piece Pear (diced)

1/4 cup Raisins

1/3 cup Chopped almonds

1/4 tsp Ground cinnamon

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Nogada Sauce

1 1/2 cups Walnuts (peeled)

1 cup Milk

1/2 cup Queso fresco or cream cheese

1 tsp sugar

1/2 tsp Ground cinnamon

1 tbs Sherry or brandy

1/2 tsp Celtic sea salt

Garnish & Plating

1 cup Pomegranate seeds

1/4 cup Fresh parsley leaves

Method

Poblano Peppers

Roast the poblano peppers over an open flame or under a broiler, turning until the skins are blistered and charred on all sides.

Transfer peppers to a sealed bag or cover with a dish to steam for about 10 minutes to loosen the skins.

Peel away the charred skins carefully. Slit peppers lengthwise and remove seeds and membranes. Pat dry and set aside.

Lightly salt the peppers inside and outside to taste and set aside ready for stuffing.

Picadillo Filling

In a skillet, heat vegetable oil over medium heat. Add the onion and garlic; sauté until translucent and fragrant.

Add the ground pork and cook, breaking it up, until browned and cooked through.

Stir in tomato sauce, diced apple, diced pear, and raisins. Simmer for 8–10 minutes to meld flavors and reduce excess moisture.

Mix in chopped almonds and cinnamon. Season with salt and pepper. Cook a few more minutes until the mixture is well combined and slightly thickened.

Nogada Sauce

In a blender, combine peeled walnuts, milk, queso fresco (or cream cheese), sugar, cinnamon, and brandy. Blend until very smooth.

If the sauce is too thick, add milk in small increments until you reach a pourable consistency.

Taste and season with a pinch of salt. Set aside to rest and allow flavors to mingle.

Garnish & Plating

Stuff each roasted poblano pepper with a portion of the picadillo filling.

Spread or ladle nogada sauce over the stuffed peppers, or swirl it around the plate for a decorative presentation.

Garnish with pomegranate seeds and chopped parsley. Serve at room temperature or slightly cooled.