This chiles en nogada recipe is a true showstopper: vibrant green chiles stuffed with a savory-sweet meat and fruit filling, blanketed in a silky nogada sauce, and crowned with jewel-like pomegranate seeds. The final dish is as beautiful as it is delicious, echoing the colors of the Mexican flag and the spirit of celebration that defines this season.
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This recipe was first posted in 2015 and has been updated with new, clearer instructions, photos, and step-by-step video.
Loaded with the sweet crunch of apples, the subtle heat of poblano chiles, and a creamy walnut sauce that’s pure luxury, chiles en nogada is the most festive dish I make all year.
Every September, as Mexican Independence Day approaches, my kitchen fills with the aroma of roasted poblanos and simmering picadillo—a signal that it’s time to honor one of Mexico’s most patriotic dishes. They are a source of pride in Puebla, where it is said the dish was born, but these picadillo-stuffed peppers are eaten all over the country during this time of year when summer bursts into fall and ripe peppers, tomatoes, apples, fresh walnuts, and pomegranates are simultaneously in season.
Whether you’re planning a big party or a cozy family dinner, this traditional Mexican dish brings bold flavor, not to mention, very beautiful. If you’re building a full Independence Day menu, don’t miss my lobster tacos for another showstopper of a dish, or my fizzy mezcal margaritas for a refreshing sip alongside.
Tell Me About This Chiles En Nogada Recipe
- Texture: Each bite is a masterclass in contrast—soft, roasted poblano, hearty ground meat, sweet apple, and creamy walnut sauce. If you love layered textures, you’ll also want to try my walking taco quesadillas for all things soft and crunchy and creamy.
- Flavor: The savory meat filling, studded with tomatoes and apples, is perfectly balanced by the tangy, nutty nogada sauce and bursts of tart pomegranate. For more recipes with a sweet-savory twist, check out my smoked maple butter popcorn with habanero salt.
- Time: Set aside about 90 minutes from start to finish. This isn’t a quick weeknight dinner, but it’s the best way to make a memorable holiday meal. If you need something speedier, my mango habanero meatballs are a great alternative.
By the way: If you love all these flavors but want to make something way easier, try my chiles en nogada grilled cheese!
Choosing The Right Ingredients
To create the most delicious chiles en nogada, you need the freshest, highest-quality ingredients. Here’s why these matter:
- Poblano Chiles: Their thick walls and mild heat make them the best way to achieve a smoky, tender stuffed pepper. See my guide on how to roast poblano peppers below for step-by-step photos.
- Ground Beef & Pork: This combination of meats gives the filling a rich, savory base—just like in my mole verde meatballs recipe.
- Apples: Fresh apples add sweetness and a little crunch, echoing the late-season harvest that inspired the original dish.
- Walnuts: Soaked and blended into a creamy walnut sauce, walnuts are the heart of the nogada. If you have extra sauce, make my chiles en nogada tacos next!
- Pomegranate Seeds: These add a tart, juicy pop and complete the colors of the Mexican flag. You’ll find them in my achiote beef tacos with pomegranate salsa too.
- Sour Cream or Crema Mexicana: Add tang and silkiness to the sauce.
- Parsley Leaves: A sprinkle of green for freshness and color—just like in my avocado bacon bruschetta.
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Roasting and peeling the poblanos is the key to perfect chiles en nogada. Char them over an open flame or under the broiler until the skins are blackened and blistered, then cover with plastic wrap to steam.
This step helps the skin slip off easily and infuses the peppers with a smoky depth that’s essential for this traditional dish.
Then you can use your hands or the back of a pairing knife to scrape the blackened skin off the peppers. I don’t mind a few bits of charred skin—hello, extra flavor!—but you can rinse them under running water to get the last little bits off, if you’d like.
How To Make Chiles en Nogada
Start by roasting your poblanos until the skins are deeply charred. Let them steam, then peel and carefully remove the seeds, by slicing a slit down one side.
While the chiles cool, sauté onion, garlic, and apple in olive oil in a large skillet, then add ground beef and pork. Season with cinnamon, sesame seeds, and black pepper, then stir in tomatoes and cook until thick and fragrant. Let the mixture cool in a large bowl.
For the nogada sauce, simmer walnuts in boiling water, then drain and simmer briefly with milk. Blend walnuts with milk, sour cream, and a pinch of salt until completely smooth. Add a little cream cheese or goat cheese for extra tang, if you like.
Stuff each chile with the meat mixture, then dredge in flour and dip in a fluffy egg batter. Fry in hot oil until golden brown—use a slotted spoon to turn them gently.
To serve, nestle each stuffed chile on a platter, blanket with the creamy walnut sauce, and scatter pomegranate seeds and parsley on top. The result? A festive dish that’s worthy of any celebration. (Don’t miss my full video for the entire process!)
Success Tips
- Don’t Overfill: Gently press the filling in, but don’t force it—overstuffed chiles can split during frying. If you’re new to stuffed peppers, my chiles rellenos post has extra tips.
- Egg Whites to Stiff Peaks: Whip your egg whites until they hold stiff peaks for the fluffiest coating.
- Room Temperature Sauce: If you make the sauce in advance, warm gently in the microwave or on the stove before serving. Cold sauce can dull the flavors.
- Fry in Batches: Don’t overcrowd the pan; fry one or two chiles at a time for the best golden crust.
Spotlight on Poblano Peppers
Poblano peppers are the heart of this month’s Challenge Ingredient Contest! These mild green chiles are perfect for stuffing, roasting, and celebrating Mexico’s Independence Day. Their thick walls and subtle heat make them ideal for chiles rellenos (try my shredded chicken-stuffed chiles) charred poblano cream cheese, and green chile breakfast casserole.
Poblanos are packed with vitamins A and C, and their late-summer harvest makes them perfect for September celebrations. If you’re entering the Challenge Ingredient Contest, don’t forget to check the rules and see past recipes for inspiration.
Curious about more chile varieties? Dive into my guides on guajillo chiles, arbol chiles, and hatch chiles.
Why Chiles en Nogada Belongs On Your Table
Chiles en nogada is more than just one of the most delicious recipes in Mexican cuisine—it’s a story on a plate. Legend has it that this original recipe was created by nuns in Puebla to honor Agustín de Iturbide, featuring the colors of the Mexican flag: green chile, white walnut cream sauce, and red pomegranate seeds.
If you’re planning a full Mexican Independence Day feast, pair this with elote loco, shots of Cristalino tequila, and pumpkin-dulce de leche cheesecake bars for dessert.
For more inspiration, explore my plant-based Mexican recipes collection!
Ready to make your own chiles en nogada? Gather your ingredients, watch my full step-by-step video, and let’s celebrate together! If you have questions leave a comment below—I read and respond to every single comment.
What’s your favorite way to celebrate Mexico’s Independence Day? Tell me below, and don’t forget to tag your creations on Instagram so I can see your delicious chiles!
Chiles en Nogada Recipe
This chiles en nogada recipe is a true showstopper: vibrant green chiles stuffed with a savory-sweet meat and fruit filling, blanketed in a silky nogada sauce, and crowned with jewel-like pomegranate seeds. The final dish is as beautiful as it is delicious, echoing the colors of the Mexican flag and the spirit of celebration that defines this season.
Ingredients
- 6 large poblano peppers
For the Filling:
- 2 tablespoons avocado oil, or other neutral oil
- 1 large white onion, finely chopped
- 3 cloves garlic, minced
- 1 large apple, peeled, cored, and finely chopped
- 8 ounces ground beef
- 8 ounces ground pork
- 1 tablespoon sesame seeds
- 1/2 teaspoon ground cinnamon
- 1 large tomato, chopped
- 2 teaspoons kosher salt
- freshly ground black pepper
For the Sauce:
- 4 ounces (about 1 heaping cup) walnuts
- 1/2 cup milk (any kind)
- 1 cup sour cream or Mexican crema
- 1/2 teaspoon kosher salt
To Finish:
- 2 cups avocado oil, for frying
- 1 cup all purpose flour
- 4 large eggs, separated
- 1 teaspoon kosher salt
- 1 tablespoon white distilled vinegar
- 1/2 cup pomegranate seeds
- 1/4 cup chopped parsley
Instructions
For the Chiles:
- Place chiles directly over a gas flame and char, turning frequently with tongs, until the skin is blackened all over. If you don't have a gas burner, heat the broiler to high and arrange a rack about 3 inches from the heat source. Place chiles on a baking sheet and place under the broiler. Cook, turning occasionally for 4-5 minutes or until charred on all sides
- Place chiles in a bowl and cover with plastic wrap until cool enough to handle.
- Peel off charred skin with your hands, a paper towel, or by scraping the back of the pairing knife against the chile. If you don't get all the skin off, that's okay. If it bothers you, you can run the chiles under cold water to remove the rest.
- Leaving the stem intact, carefully cut a slit down the side of the chile. Gently pull out the core and rinse to remove any seeds, being careful not to split the chile all the way open. If it does split, don't worry you can still use it.
For the Filling:
- Heat 2 tablespoons canola oil over medium-high heat in a large frying pan. Add 1 diced large onions, 3 cloves chopped garlic, and 1 diced apple. Season with 2 teaspoons kosher salt and a few grinds of black pepper. Cook until veggies are soft, about 5-6 minutes.
- Add 8 ounces each of ground beef and ground pork and cook, breaking up with the back of a spoon until browned, about 3-4 minutes.
- Add 1 tablespoon sesame seeds and 1/2 teaspoon cinnamon and toast 1 minute. Add 1 large chopped tomato and cook until tomatoes have broken down and mixture is thick, about 4 minutes more. Taste and season with more salt if needed. Remove from heat and let cool.
For the Sauce:
- Place 4 ounces walnuts in a medium saucepan and cover with water. Place over medium heat and bring to a boil. Let gently boil for 5 minutes and drain.
- Return walnuts to the pan and add 1/2 cup milk. Bring to a simmer then cover and remove from heat. Let sit 30 minutes to soften.
- Transfer milk and nuts to a blender. Add 1 cup sour cream and 1/2 teaspoon salt and blend on high until smooth.
To Finish:
- Carefully spoon filling into each chile filling the chile as much as possible but be careful not to split the chile. Close each side of the chile to seal then secure with a toothpick.
- Place 4 egg whites in a very clean bowl of a stand mixer. Attach the whisk attachment and whisk on medium until they start to turn opaque, increase speed to high and whip until they form stiff peaks. Reduce speed to medium low and beat in 1 yolk at a time, followed by the 1 tablespoon white vinegar.
- Heat 2 cups of oil in a large, dry frying pan with high sides over medium-high heat until shimmering, it will take at least 5 minutes to get the oil hot enough.
- Place 1 cup flour into a shallow dish. Place each chile into flour and coat on all sides.
- Test to see if the oil is hot enough by putting a little pinch of egg batter into the oil. If it fries up and is immediately covered in bubbles then it is ready. If not, let it heat a minute or two longer.
- Once oil is hot enough, dip each chile into the egg mixture, holding it by the stem. Coat the chile in egg on all sides, then carefully slide into hot oil. If some of the egg has come off the top, spoon some more on to cover the chile. Cook until golden brown on the bottom and carefully flip using a slotted spoon and a pair of kitchen tongs. Fry until golden on the other side, this should take about 5-8 minutes total. Remove with a slotted spoon to a wire rack set over a baking sheet and repeat with remaining chiles. If you're feeling comfortable, do 2-3 chiles at a time. Monitor the heat, lowering or raising it to maintain an even temperature.
- To serve, remove the toothpick, place each chile on a plate, cover almost completely with walnut sauce, sprinkle with pomegranate seeds and sprinkle with parsley.
Notes
- Vegetarian version: Swap the meat for sautéed mushrooms, lentils, or plant-based ground meat.
- Make Ahead: The filling and walnut sauce can both be made a day ahead. Store separately in the fridge and assemble just before serving. You can also char and peel the peppers up to a day in advance.
- Poblano peppers: Poblano peppers are large, dark green peppers sometimes mislabled as pasilla peppers. Choose large, firm poblano peppers for easy stuffing.
- Shortcuts: If you’re short on time, skip the batter-frying step and simply roast, stuff, and top with sauce. It won’t be traditional, but it’s still delicious!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 760Total Fat: 85gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 67gCholesterol: 23mgSodium: 641mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Ahhh, all the best to your husband! I hope he wins, that’s so exciting.
Also hewly shit, this dish would be nothing short of delicious, and I am particularly intrigued by the walnut sauce!
Thanks so much Hannah! I’m pretty sure this walnut sauce on a piece of cardboard would be good, not to mention it is about the easiest thing in the world to make. Hope you get a chance to give it a try! 🙂
OMG. I am freaking out and trying to figure out how I can make this GF. SO beautiful Kate.
Thank you Heather!!! The only bit of gluten is in the flour for frying. I haven’t tried it, but I’m assuming GF flour would work just fine. I’d be curious to know, however, how the GF ones turned out!
Haha, you sound like me! We went to Boston a few weeks ago for my friend’s wedding, and my fiancé, Roberto, and I stopped at a Latino grocery store just to scope out the scene. You never know what hard-to-find ingredients you are going to stumble upon!! We ended up buying a calabaza, mamey, and fresh banana leaves to pack in our carry-ons. Of course, we got stopped by airport security and were given some weird looks, but you know, sometimes you have go to great lengths to get the right ingredients. Good luck to your husband!
You put a calabaza in your carry on? Hahahahaha! That’s awesome!
What gorgeous chiles!! Better late than never 🙂 good luck to your husband!!
Thanks so much Rachel! I’ll trade you for some of those pumpkin spice latte brownies….deal?
this dish is BEAUTIFUL! pomegranate arils automatically make any dish about 23 times more elegant, not to mention the great flavor and texture they contribute. frankly, this is making my mouth water!
Muchísimas Gracias Grace! I hope you get a chance to make them. 🙂
made it with impossible meat and add avocado in the sauce to make it look so family can enjoy it.
Love how you made it your own!
This was a great recipe to make! I baked the peppers in the end and did not fry them. Recipe still tasted great and I love the sauce.
Fantastic Barbara! So happy you loved it!
This was so much fun to make and now eat!! It has been a long couple of weeks mixed with family/friend health scares. When the world feels heavy it is good to find a project to focus on. I pray for peace and calm. This was just what was needed. I am grateful to you Kate for creating this amazing space for us to share and create from your wonderful recipes!
Theresa! I’m really grateful you found a little solace in the kitchen, and I’m honored my recipe could be part of that. Thank you for being here and for sharing this—your words mean so much.
I was excited to make this and even with a few tweaks, loved it! I didn’t fry my peppers because they were a bit small and a bit overstuffed, so I roasted them and loved the flavor! Next time I will try frying them. I also used some dried cranberries in place of the pomegranate seeds and I really liked the bit of sweetness they added. Super flavorful and delicious!
Thank you so much for sharing your creative twists—I love hearing how you made the recipe your own, and I’m thrilled you enjoyed it!
It was so much fun making it and enjoying it with my family!
I’m so happy you had fun making it and sharing it with your family—thanks for letting me know!
A review of a restaurant indicated that this dish was served at room temperature. Is this the way the dish is normally or supposed to be served?
Hi Robert, I think this is a dish best served warm, but there is no part of it that needs to be hot. You could serve it room temperature if you’d like. Just don’t let it sit out too long, the ground meat will need to be refrigerated or rewarmed after an hour at room temperature.