About this Dish
Mexico's most patriotic dish — a roasted poblano pepper stuffed with a picadillo of meat, fruit and spices, covered in walnut cream sauce and decorated with pomegranate seeds and parsley in the colours of the Mexican flag. Created in Puebla in 1821 to celebrate Mexican independence.
IngredientsServes 4
🫑Poblano peppers, 6 large
🥩Ground pork, 300g
🍑Peaches, 2 ripe, peeled and finely diced
🍎Pear, 1 firm, peeled and finely diced
🍇Raisins, 50g
🌰Walnuts, 200g shelled (fresh or soaked overnight to peel)
🧀Cream cheese, 150g at room temperature
🥛Sour cream or crema, 150ml
🌱Fresh flat-leaf parsley, a generous handful
❤️Pomegranate seeds, from 1 large pomegranate
Method
1
Roast the poblano peppers directly over a gas flame or under a hot broiler, turning with tongs until the skin is charred all over. Place them in a sealed plastic bag for 10 minutes, then peel off the skin, make a slit down one side, and carefully remove the seeds without breaking the pepper. Set aside.2
In a large skillet over medium heat, brown the ground pork, breaking it up well. Add a pinch each of cinnamon, ground cloves, and black pepper, then stir in the diced peaches, pear, raisins, and a handful of roughly chopped almonds if you have them. Cook for about 10 minutes until the fruit softens and the mixture smells fragrant and sweet-savory, then season well with salt.3
Make the nogada sauce by blending the peeled walnuts, cream cheese, and crema together until very smooth and creamy. Season with a pinch of salt and a tiny pinch of cinnamon. The sauce should be thick enough to coat a spoon — if it seems too stiff, add a splash of milk.4
Carefully spoon the picadillo filling into each roasted poblano, packing it gently but not overfilling so the pepper can still close around the stuffing. Arrange the stuffed peppers on a serving platter at room temperature — this dish is traditionally served at room temperature, never hot.5
Generously spoon the cold walnut cream sauce over each pepper, covering it well. Scatter pomegranate seeds over the top and finish with torn or whole flat-leaf parsley leaves to create the green, white and red of the Mexican flag. Serve immediately and proudly.6
Spoon the walnut sauce generously over the stuffed peppers so they are well coated — the sauce should be served at room temperature, not hot. Scatter pomegranate seeds and fresh parsley leaves over the top to create the red, white and green of the Mexican flag, and serve immediately as a proud centrepiece dish.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Chiles en Nogada Near Me
AI-powered — Google, TripAdvisor and food blogs
🔥 Viral Recipes
How the world's most famous chefs — and creators — make this dish
Views on the Road
42.8K views
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world