Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)


This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork 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 all your ingredients!

Prep Time:
1 hrs
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
1 hrs 35 mins
8 servings


  • 8 poblano peppers


  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, finely chopped

  • 1 ¾ pounds ground pork

  • 2 cups peeled, seeded, and chopped tomatoes

  • 1 ripe plantain, chopped

  • 1 apple, chopped

  • 1 fresh peach, chopped

  • 1 bunch fresh parsley, chopped

  • 2 tablespoons chopped candied orange peel

  • 2 tablespoons pine nuts

  • 2 tablespoons raisins

  • 2 tablespoons blanched almonds, chopped

  • 4 whole cloves, ground

  • salt and pepper to taste


  • 2 ½ cups chopped walnuts

  • 1 ¾ cups milk

  • ¾ cup soft goat cheese

  • 1 tablespoon white sugar

  • 1 (1 inch) piece cinnamon stick


  • 1 ½ cups pomegranate seeds

  • ½ cup chopped fresh parsley


  1. Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.

  2. Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.

  3. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.

  4. Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.

  5. Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

    close up on three chiles en nogada on a board with a side of pomegranates
    Dotdash Meredith Food Studios


This is a great make-ahead dish — you can make the filling ahead of time, roast the chiles ahead of time, then whip up the sauce and assemble at the last minute.

You can use ready-ground cinnamon and cloves instead of grinding the whole spices yourself.

Instead of the candied orange peel, you can use Acitrón, a traditional Mexican candy that's made of crystallized biznaga cactus and used in many sweet and savory dishes.

Editor's Note:

Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

724 Calories
51g Fat
41g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 724
% Daily Value *
Total Fat 51g 65%
Saturated Fat 13g 66%
Cholesterol 86mg 29%
Sodium 227mg 10%
Total Carbohydrate 41g 15%
Dietary Fiber 9g 30%
Total Sugars 23g
Protein 34g
Vitamin C 107mg 533%
Calcium 231mg 18%
Iron 4mg 24%
Potassium 1220mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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