Dish created in Puebla in 1821, traditionally attributed to Augustinian nuns to celebrate the independence of Mexico, representing the colors of the national flag with the green chile, the white nogada and the red pomegranate.
Mexican
Chiles in Nogada
Traditional poblano chiles en nogada, complete festive Mexican recipe step by step.
- Mexico
- Main course
- High protein
- medium
50 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 22 g
- Carbohydrates 34 g
- Fat 34 g
Story behind the dish
Preparation
Chiles en Nogada is a preparation from Mexico with difficult difficulty. Reserve about 90 minutes in total (50 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 poblano chiles.
- Have ready: 300 g of minced pork.
- Have ready: 150 g of minced beef.
- Have ready: 1 apple.
- Have ready: 1 pear.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Roast poblano peppers until skin blister
Roast the poblano peppers until the skin blisters, carefully peel them and remove the seeds, leaving them whole. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the chopped onion and tomato
Sauté the chopped onion and tomato, add the minced meat and brown well. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the fruit chopped into small cubes (apple
Add the fruit chopped into small cubes (apple, pear, banana) and the raisins and almonds, cook for 15 minutes (picadillo). Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step.In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Carefully fill each chili with the minced meat.
Carefully fill each chile with the picadillo. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Crush the walnuts with the goat cheese and cream until you obtain…
Blend the walnuts with the goat cheese and cream until you obtain a thick white sauce (nogada). Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. In demanding recipes, do not improvise times: precision makes the difference. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. In demanding recipes, do not improvise times: precision makes the difference.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Bathe the stuffed chiles with the nogada and decorate with pomegranate and parsley
Bathe the stuffed chiles with the nogada and decorate with pomegranate and parsley, forming the colors of the Mexican flag. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Peel the chiles very carefully so that they do not break when stuffed.
- Nogada is traditionally served cold or at room temperature over hot chili.
Variations
- Weathered chiles en nogada (with egg batter and fried)
- Vegetarian version without meat
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