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

Cook with Echo Website


  1. 8 poblano peppers
  2. 1 tablespoon olive oil
  3. 1 onion, chopped
  4. 2 cloves garlic, finely chopped
  5. 1.75 pounds ground pork
  6. 2 cups peeled, seeded, and chopped tomatoes
  7. 1 ripe plantain, chopped
  8. 1 apple, chopped
  9. 1 fresh peach, chopped
  10. 1 bunch fresh parsley, chopped
  11. 2 tablespoons chopped candied orange peel
  12. 2 tablespoons pine nuts
  13. 2 tablespoons raisins
  14. 2 tablespoons blanched almonds, chopped
  15. 4 whole cloves, ground
  16. salt and pepper to taste
  17. 2.5 cups chopped walnuts
  18. 1.75 cups milk
  19. 0.75 cup soft goat cheese
  20. 1 tablespoon white sugar
  21. 1 (1 inch) piece cinnamon stick
  22. 1.5 cups pomegranate seeds
  23. 0.5 cup chopped fresh parsley


  1. 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. 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. 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. 4. Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
  5. 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.