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Chiles en Nogada, this classic recipe from Puebla is more than just food, it’s a tribute to the colours and spirit of Mexico. With its vibrant presentation of green poblano peppers, creamy white walnut sauce, and ruby red pomegranate seeds, it captures the essence of Mexico’s national flag and its rich culinary heritage.
What Is Chiles en Nogada?
Chiles en Nogada is a traditional Mexican dish featuring poblano peppers stuffed with a savoury sweet mixture of ground meat, dried fruits, and spices, all topped with a rich walnut sauce and sprinkled with pomegranate seeds.
The balance of flavours is what makes this dish truly special. The stuffing, usually made with a mix of beef, pork, or both, is seasoned with cinnamon, cloves, and other spices, creating a complex depth that’s enhanced by the sweetness of raisins, apples, and plantains.
The peppers are roasted to bring out their mild heat and smoky undertones, while the walnut sauce adds a luxurious creaminess, providing a mellow contrast to the bold filling. The crowning touch is a scattering of pomegranate seeds, which not only add a burst of freshness but also symbolize the red in the Mexican flag, making the dish visually stunning.
Chiles en Nogada is traditionally served during Mexican Independence Day celebrations in September, and it’s a dish that represents much more than just culinary mastery, it’s a celebration of Mexican identity.
Ingredients and Taste
The ingredients of Chiles en Nogada are carefully chosen to create a perfect harmony of sweet, savoury, and creamy elements. The stuffing, called picadillo, typically includes ground meat, diced fruit (such as apples, peaches, and plantains), almonds, and spices like cinnamon and cloves.
This combination creates a stuffing that is both hearty and fragrant, with a subtle sweetness that balances out the spices. Roasted poblano peppers act as the vessel for this filling, providing a mild smokiness without overpowering the other flavours.
The walnut sauce, or nogada, is made by blending fresh walnuts with milk or cream, adding just a touch of sugar and salt to enhance the flavours. The sauce is creamy, slightly sweet, and coats the stuffed peppers in a luxurious, velvety texture. Finally, the dish is garnished with pomegranate seeds and sometimes a few sprigs of fresh parsley, adding brightness both in flavour and appearance.
The overall taste of Chiles en Nogada is a beautiful balance of contrasts, the smoky poblano peppers, the savoury sweet stuffing, and the creamy walnut sauce all come together in perfect harmony, with the pomegranate seeds providing a refreshing finish. It’s a dish that delights the senses and leaves a lasting impression.
A Taste of History
Chiles en Nogada has a fascinating history, said to have been created by the Augustinian nuns of Puebla in 1821 to honour the visit of Agustín de Iturbide, one of the figures responsible for Mexico’s independence.
The dish was designed to represent the colours of the newly formed Mexican flag, green from the poblano peppers, white from the walnut sauce, and red from the pomegranate seeds. Whether or not this story is entirely accurate, what is undeniable is the deep cultural significance of the dish.
This dish is most often associated with the Mexican Independence Day festivities, where it is enjoyed as a symbol of national pride. Because fresh walnuts and pomegranates are in season around September, Chiles en Nogada is a seasonal dish, reinforcing its connection to the holiday.
Over time, it has become a beloved part of Mexican culinary tradition, cherished for both its flavour and its historical symbolism.
Chiles en Nogada (Stuffed Peppers in Walnut Sauce) Recipe
Serves: 4 people
Ingredients:
For the Stuffing:
- 4 large poblano peppers
- 300g ground beef or pork (or a mix of both)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1 ripe pear, peeled and diced
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup dried peaches or apricots, finely chopped
- 1 small ripe tomato, finely chopped
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper
- Salt to taste
- 2 tbsp vegetable oil
For the Walnut Sauce:
- 1 cup walnuts, soaked in hot water for 2 hours
- 1 cup Mexican crema or sour cream
- 100g cream cheese
- 1/4 cup milk
- 1 tbsp sugar (optional)
- Salt to taste
For Garnish:
- 1/4 cup fresh pomegranate seeds
- Fresh parsley leaves
Directions
To begin, roast the poblano peppers. Preheat your oven to 200°C (390°F). Place the peppers directly on the oven rack or under the broiler, turning occasionally, until the skins are blistered and blackened. Transfer them to a plastic bag or cover with a kitchen towel for 10 minutes to sweat. This makes peeling easier.
While the peppers are cooling, prepare the stuffing. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened. Then, add the ground meat and cook, stirring occasionally, until browned and cooked through.
Add the diced apple, pear, raisins, slivered almonds, dried peaches, and tomato to the skillet. Stir well to combine. Season the mixture with cinnamon, cloves, black pepper, and salt. Cook for another 5-7 minutes, allowing the fruits to soften and the flavours to meld together.
Once the poblano peppers are cool enough to handle, carefully peel off the blackened skins. Make a small slit lengthwise in each pepper and gently remove the seeds, being careful to keep the peppers intact. Set aside.
Stuff each poblano pepper generously with the meat and fruit mixture, ensuring the peppers retain their shape. If necessary, you can use toothpicks to hold them closed. Set the stuffed peppers aside while you prepare the walnut sauce.
For the walnut sauce, drain the soaked walnuts and place them in a blender or food processor. Add the Mexican crema (or sour cream), cream cheese, milk, and sugar (if desired). Blend until smooth and creamy. Adjust the seasoning with salt to taste, and if the sauce is too thick, add a bit more milk until it reaches your preferred consistency.
Arrange the stuffed poblano peppers on a serving platter or individual plates. Generously spoon the walnut sauce over the top of each pepper, allowing the sauce to cascade down the sides.
Garnish the dish with fresh pomegranate seeds and parsley leaves for a pop of colour and flavour. Serve the Chiles en Nogada immediately, allowing the vibrant flavours to shine. Enjoy this exquisite balance of sweet and savoury, a true celebration of Mexico's culinary heritage.
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