Chile en Nogada

This is a complex recipe usually made on Independence Day in Mexico. During a detox and cooking camp, I learned so much about Mexican cooking and discovered their amazing recipes. One of the most exquisite traditional dishes in Mexico is Chile en Nogada, featuring all ingredients stuffed into Poblano peppers—a mild chile originating in Puebla, Mexico. The peppers are filled with a mix of seasonal peaches, a special large sweet plantain, apples, raisins, and a creamy blend of pecans and almonds. You can imagine the incredible flavor combination.

The poblano pepper, one of the most popular in old Mexico, is a multi-stemmed plant that can reach up to 64 cm (25 inches) in height. The pod itself measures about 7.5 to 15 cm (3 to 6 inches) in length and 5 to 7.5 cm (2 to 3 inches) in width. Young, immature poblanos are dark green or purplish green, eventually turning a deep red that is nearly dark brown or black. Walking through the markets of Puebla, the rich colors and variety of chiles are incredibly impressive. In Mexico, chiles are prepared in many ways, including drying, coating in whipped egg and frying, stuffing, or incorporating them into spectacular “mole” sauces.

Poblano chiles take on special significance during the Mexican Independence festivities in mid-September as they feature in the sophisticated dish Chile en Nogada. Representing the colors of the flag—red, white, and green—this dish is one of Mexico’s most symbolic national recipes.

The chile is roasted over an open flame and peeled to remove its waxy skin, enhancing its texture. Storing poblanos in air-tight containers can preserve them for several months. When dried, the pepper transforms into a flat, broad, heart-shaped pod called an Ancho chile, a common dried chile often ground into a flavorful powder. Poblano chiles are relatively mild, with a heat range of 1,000 to 2,000 Scoville Units.

Print Recipe

Chile en Nogada

Lunch or Dinner – Mexican

By Dada Shivananda – Serves: 6

Prep Time: 45 minutes – Cooking Time: 1 hour – Total Time: 1 hour 45 minutes

The original version of Chile en Nogada contains a non-plant-based filling featuring Mexican goat cream. This healthier variation replaces the traditional filling with a vibrant mix of fruits and vegetables and swaps goat cream for coconut cream or your preferred alternative.

Ingredients

• 6 large poblano chiles about 6″ or 12-15 cm long
• FILLING:
• 2 tablespoons olive oil for sautéing
• 2 apples, skinned and cubed
• 2 peaches, cubed
• 2 large ripe plantains, cubed
• 2 medium zucchini, cubed
• 4 plum tomatoes, roasted and blended into a sauce
• 1/2 cup raisins
• 1/2 cup almonds, chopped
• 1/2 teaspoon cinnamon
• 3 cloves
• 2 cardamom pods
• 1 tablespoon brown sugar
• 1 teaspoon salt (or to taste)
• NOGADA (Sauce):
• 1 1/4 cup cream (or vegan coconut cream)
• 1/2 cup shelled pecans
• 1/2 teaspoon cinnamon
• 1 tablespoon brown sugar
• GARNISH:
• 2 small pomegranates or 1 large, seeds extracted
• 1 small bunch of parsley

Instructions

1

Chop apples, peaches, plantains, and zucchini into 1 cm cubes.

2

Chop the almonds very fine and set aside (or use store-bought sliced almonds).

Prepare tomato base:

3

Roast the plum tomatoes in a skillet until the skin blisters, then remove the skin. Blend them until smooth, ensuring the consistency is not completely liquefied, and set aside.

Cook the filling:

4

In a medium pan, heat olive oil and sauté the zucchini for a minute. Then add the raisins, cubed peaches, apples, chopped plantains, and almonds; stir well. Pour in the blended tomato and cook until the mixture thickens and reduces.

Roast and clean the poblano chiles:

5

Place the chiles over an open flame on your stove burner, rotating them until all sides are charred (blackened and blistered).

6

Once roasted, place the chiles in a plastic bag to sweat.

7

Use a knife to gently scrape off the skin.

8

Carefully make a slit along the side of each chile without cutting through the tip.

9

Remove the seeds with your fingers, taking care not to tear the chile.

Prepare Nogada:

10

Combine the cream, pecans, cloves, cardamom, and cinnamon in a blender. Blend until a smooth sauce forms.

Prepare the garnish:

11

Slice the pomegranates in half and remove the seeds.

12

Finely chop the parsley, reserving a few whole leaves for decoration.

Serve the Chiles en Nogada:

13

Fill each roasted poblano chile with enough filling so that it barely closes. Secure with toothpicks if necessary.

14

Place one stuffed chile on each plate.

15

Spoon the nogada sauce over the stuffed chile until it is completely covered.

16

Sprinkle with pomegranate seeds and chopped parsley.

17

Garnish with a few whole parsley leaves.

Nutrition

• 555.8 Calories
• 80.0g Carbohydrates
• 0.0mg Cholesterol
• 40.0g Fat
• 8.0g Fiber
• 10.0g Protein
• 300.0mg Sodium
• 0.0g Trans fat

Notes

I have also prepared a version with a mixed fruit and vegetable filling. You may substitute or add ingredients such as potatoes, carrots, cauliflower, or any other vegetable of your choice.