Chiles en Nogada 


I think just a few recipes in Mexico could describe the richness in traditions, flavours and ingenious of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history, tradition, flavour and beauty makes it one of many people’s favourite. 

The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide with a very special meal after he just had signed the Declaration of Independence and he was passing by through Puebla. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence.

Well, now after telling you some of the very interesting history of this wonderful recipe, let me tell you some facts of the traditional way to cook it. Historically and traditionally  this recipe is always cooked with Poblano pepper, these ones are roasted, peeled, stuffed with a special filling and battered in eggs beated until stiff, fried and covered with the Nogada sauce, but my version is more simple and I have changed it slightly for busy people like me, I do know I shouldn’t be doing this as it is a very important recipe for all Mexicans but as a busy mum of two, sometimes one has to do what we have to do in order to fulfil our cravings, but one thing I want you to have in mind, I DO know how to make the traditional Chile en Nogada and when I do have plenty of time to be in my kitchen by myself without being interrupted by a three year old asking me to play with him every five minutes, I cook the real and traditional recipe, but today I’m afraid I wasn’t that lucky because my husband arrived very late from work, so this time I had to used tin Poblano peppers.

Anyway, I do hope you enjoy this recipe as much as we did.

Serves 4

Prep 30 min approx. 

Cook  30 min approx.


  • 8 Poblano peppers, roasted, peeled and deseeded
  • 250 gr minced pork 
  • 250 gr minced beef
  • 1 medium onion peeled and finely chopped
  • 2 medium tomatoes roasted and made into purée 
  • 2 garlic cloves minced 
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • 1/2 cup raisins
  • 1/3 cup Pine nuts
  • 1/3 peeled and chopped almonds
  • 1/2 tbsp ground cinnamon 
  • A pinch dried oregano
  • A pinch dried thyme 
  • 1 ripe peach chopped into little cubes
  • 1 ripe pear chopped into little cubes
  • 50 gr chopped flat parsley

For the Nogada Sauce

  • 125 gr soft goats cheese
  • 170 ml single cream
  • 1/2 cup walnuts chopped
  • 1/2 tsp salt
  • 1/8 ground cinnamon 
  • 70 gr pomegranate seeds
  • 15 gr chopped flat parsley 


The Poblano peppers

Roast the poblano peppers on the burners of the hob. Turn them around so all the skin gets black, once the skin gets this colour, put the pepper inside a plastic bag to rest for 15 min and take them out of the plastic bag and peel the skin off. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside to cool the filling.

The filling

Heat a casserole dish or a frying pan and add the oil then onions and garlic, cook for 3 min, stirring then add the meats and mix very well, cook for 10 min after that add the tomato purée and cook for 3 min. Start adding the spices, cinnamon, oregano, thyme, salt and pepper, then add the pine nuts, raisins and chopped almonds, cook for 10 min, then add the pear and peach and parley and live to cook for 5 min, turn the heat off and set aside.

The Nogada Sauce

Put all the ingredients, goats cheese, single cream, cinnamon, salt, walnuts into a blender and blend until getting a smooth consistency. I find it easier to use the hand blender as I have more control over the mixture.

Then assembled the peppers. Filled them with the minced filling until the pepper is well stuffed but holds everything inside the skin, cover the pepper with the Nogada sauce and scatter some pomegranate seeds and flat parsley. Enjoy!


  • If you can’t find fresh Poblano peppers, you can get tin ones in they do a brand call “San Miguel” it comes with 6 small poblano peppers 
  • You can use cream cheese if you don’t want to use goats cheese 
  • Add less peach and pear if you think it is too sweet for you
  • Some people add plantain and apple as well



Published by

Karla Zazueta

Mexican living in London

2 thoughts on “Chiles en Nogada 

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