Chiles en nogada (Mexican stuffed chillies in walnut sauce)

    1 hour 20 min

    Poblano chillies are stuffed with a flavourful pork mince stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have the provisions!

    10 people made this

    Makes: 8 stuffed chillies

    • 8 poblano chillies
    • Filling
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 750g minced pork
    • 350g peeled, seeded and chopped tomatoes
    • 1 small bunch fresh parsley, chopped
    • 2 tablespoons chopped blanched almonds
    • 2 tablespoons raisins
    • 2 tablespoons chopped candied orange peel or crystallised cactus
    • 2 tablespoons pine nuts
    • 4 cloves, ground
    • salt and pepper to taste
    • 1 apple, chopped
    • 1 peach, chopped
    • 1 ripe plantain, chopped
    • Sauce
    • 450ml milk
    • 150g soft goat's cheese
    • 300g walnuts
    • 1 tablespoon sugar
    • 1 (2.5cm) piece cinnamon stick
    • Garnish
    • 250g pomegranate seeds
    • 1 handful chopped fresh parsley

    Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min 

    1. Roast the poblano chillies over an open flame until the skin is black and charred on all sides (you can do this on the BBQ or on a gas hob).
    2. Place the hot chillies in a plastic bag, or in a large bowl covered with cling film. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut an incision in each chilli lengthways and remove the seeds.
    3. In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Add the pork mince and cook for about 7 minutes, breaking it up with a spoon. Add all of the remaining filling ingredients, mix well and simmer till meat is cooked through.
    4. Meanwhile, in a blender, combine the milk, goat's cheese, walnuts, sugar and cinnamon. Blend till smooth and creamy.
    5. To serve, fill each chilli with the pork stuffing mixture. Place on a serving plate and drizzle with the walnut sauce. Sprinkle over the pomegranate seeds and parsley, and enjoy!


    This is a great make ahead dish - you can make the filling ahead of time, roast the chillies ahead of time, then whip up the sauce and assemble at the last minute.
    Use ready-ground cinnamon and cloves instead of grinding the whole spices yourself.
    Poblano chillies are a mild green chilli, which are available but can be hard to find. If you can't find poblano chillies, use green peppers for a similar result.

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    Reviews in English (3)


    thanks for coming back to me - before I post the recipe and link to you -- could you please confirm the copyright of this photo used is yours, also did you want me to add your username or your real name? Many thanks  -  07 Aug 2012


    This is a great dish! I'm Mexican and made it to celebrate Mexico's Independence Day on September 16th. I use orange peel instead of cactus and add one once of sherry wine to the sauce.  -  17 Sep 2015


    This recipe has good flavors and textures. The filling was a little bland so I added cumin and cayenne. It was involved but I will definitely make it again.  -  21 Oct 2018  (Review from Allrecipes US | Canada)