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Chiles en Nogada

Servings 7 peppers
Prep Time 40 mins
Cook Time 1 hr


Poblano Filling

  • 7 fresh poblano peppers the bigger the better
  • 250 g mince pork 5% fat
  • 250 g mince beef 15% fat
  • 2 medium tomatoes finely chopped
  • 1 small white onion finely chopped
  • 1 garlic clove peeled and finely chopped
  • ¼ cup raisins
  • ¼ tsp ground cinnamon
  • 2 tbsp pinenuts chopped
  • 6 blanched almonds chopped
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • 1 tbsp fresh chopped parsley
  • ¼ fresh perfectly ripe pear finely diced
  • 4 dried pitted prunes finely diced
  • ½ plantain platano macho, finely diced and fried
  • 1 tsp salt
  • 4 tbsp rapeseed oil

Nogada Sauce

  • 250 g soft goat cheese
  • 1 cup double cream
  • ½ cup milk
  • ½ cup walnuts
  • ½ tsp salt


  • 1 cup fresh pomegranate seeds
  • ½ cup fresh chopped parsley


To Prepare the Poblanos

  • Charr the poblano peppers on the burners of the hob. Turn them around so all the skin gets blacken.
  • Once the skin gets blacken, wrap the peppers in a kitchen tea towel and put them inside a plastic bag. Leave them to rest for 15 min, then take them out and peel the black skin off, making sure to keep the shape of the pepper intacted.
  • Then carefully make an incision from top to bottom of the pepper and take the seeds out, leaving the stem on, making sure to keep the pepper shape, then leave aside. They are ready to be stuffed.

To make the filling

  • While the peppers are resting, start by preparing the filling. Heat a saucepan to medium heat and add the oil. Once the oil is hot, add the chopped onion and garlic, cook for 3 min, mixing continuously, then add the minced meats and mix very well, cook for 10 min. Making sure the meat is in small pieces.
  • Then add the chopped tomato and fry for 5 more minutes.
  • After some time cooking the meat with the tomatoes, onion and garlic, start adding the rest of the ingredients: cinnamon, oregano, thyme, salt, the pinenuts, raisins, chopped almonds, cook for 10 min, then add the pear, the prunes and parsley and cook for 5 minutes more.
  • Put the lid on and lower the heat. Let it simmer for 10 minutes. Turn the heat off and set aside.

To make the Nogada Sauce

  • Put all the ingredients for the Nogada sauce: goats cheese, double cream, milk, 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. Be careful not to over blend, the sauce has to be runny and thick so sticks onto the Poblanos.

To serve

  • Carefully stuff the poblanos one by one with the stuffing. To keep them warm before serving, I heat the oven and I place them there for 5 minutes.
  • Place the poblanos with the incision down and cover them with the nogada sauce. (see picture below)
  • Then scatter at one end the pomegranate seeds and at the other end the chopped parsley. (see picture below)
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, comfort food, poblano peppers, peppers