Chiles en Nogada: A Taste of Mexican Independence

Few dishes in Mexico embody history, culture, and national pride quite like Chiles en Nogada. Created in 1821 by nuns of the Santa Monica convent in Puebla, this dish was served to honor General Agustín de Iturbide upon signing the Treaty of Córdoba—marking Mexico’s independence from Spain.

The dish is more than food; it is a patriotic symbol. Its colors mirror the Mexican flag—green (poblano chile), white (walnut cream sauce), and red (pomegranate seeds). Traditionally prepared in August and September, when walnuts and pomegranates are in season, Chiles en Nogada remains a culinary tribute to Mexican heritage.

Ingredients

For the Chiles

• 6 large poblano peppers, roasted and peeled

For the Picadillo Filling

• 1 lb ground beef or pork (or a mix)

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 medium tomatoes, roasted and chopped

• 1 apple, peeled and diced

• 1 pear, peeled and diced

• 1 peach, peeled and diced

• ¼ cup raisins

• ¼ cup slivered almonds

• ¼ cup candied fruit (optional)

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• ½ tsp black pepper

• Salt, to taste

For the Nogada Sauce

• 1 cup walnuts, soaked in milk overnight and peeled

• ½ cup milk

• ½ cup Mexican cream (or sour cream)

• 3 oz queso fresco (or mild feta)

• 1 tbsp sugar

• ½ tsp cinnamon

For Garnish

• Pomegranate seeds

• Fresh parsley

Step-by-Step Instructions

Step 1: Prepare the Chiles

• Roast the poblano peppers over an open flame or under the broiler until the skin blisters.

• Place in a plastic bag for 10 minutes to steam. Peel off skins carefully.

• Make a small slit on one side and remove seeds, keeping stems intact. Set aside.

Step 2: Make the Picadillo

• In a large skillet, sauté onion and garlic until translucent.

• Add ground meat and cook until browned.

• Stir in roasted tomatoes, apple, pear, peach, raisins, almonds, and candied fruit.

• Season with cinnamon, cloves, pepper, and salt. Simmer for 10 minutes until flavors blend.

Step 3: Stuff the Chiles

• Carefully spoon the picadillo mixture into each prepared poblano.

• Place stuffed chiles on a serving platter.

Step 4: Prepare the Nogada Sauce

• Blend walnuts, milk, cream, cheese, sugar, and cinnamon until smooth.

• Adjust consistency with a little extra milk if needed.

Step 5: Assemble and Garnish

• Pour the creamy nogada sauce generously over the stuffed chiles.

• Sprinkle with bright red pomegranate seeds.

• Garnish with fresh parsley for the final patriotic touch.

Serving Notes

Chiles en Nogada are best enjoyed at room temperature, allowing the flavors of the sweet-and-savory filling and rich walnut sauce to shine. Pair with a crisp white wine or a glass of Mexican rosé for an authentic celebration.

This dish is more than a recipe—it’s a living piece of Mexican history. By serving Chiles en Nogada, you’re tasting the very essence of independence, tradition, and pride.

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