Chiles en Nogada recipe

Mexico's National Day celebrations on a plate

Chiles en Nogada represents more than just a dish; it’s a tribute to Mexico’s proud cultural heritage and a central part of the country’s Independence Day celebrations on September 16. This colorful culinary jewel brings Mexicans together across the country to commemorate the struggle for freedom and strengthen their national identity.

  • 4 pers.

A Tradition on Mexico's National Day

On September 16th, Mexicans celebrate their national independence and Chiles en Nogada is an indispensable part of the festive tables. This dish is not only a taste sensation, but also a living representation of Mexican culture and history.

Mexican culture on a plate

Every single ingredient in Chiles en Nogada has a story to tell, and when you taste it, you join a long tradition of celebration and pride. This recipe follows tradition closely and parsley is added to enhance the flavor. The dish is decorated with the characteristic white nogada sauce, pomegranate seeds and parsley to symbolize the colors and culture of Mexico.

Colorful and Tasty

Chiles en Nogada is known for its colorful presentation that pays homage to the Mexican national colors: green, white and red. The green poblano pepper, white nogada sauce and red pomegranate seeds and parsley create a beautiful combination that celebrates the country’s flag. The dish is filled with contrasting flavors working in harmony.

The smoked poblano peppers, stuffed with a delicious mix of minced meat, sweet apricots and crushed walnuts, offer an exquisite taste experience. The creamy nogada sauce, made with walnuts and cream, adds a nutty depth to the dish. The pomegranate seeds add a slight tartness, while the parsley brings freshness and color to the dish.

chili en nugada

Ingredients (4 servings)

  • 4 chile poblano peppers from Mexican Heart
  • 500 g minced pork or beef
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp dried oregano
  • 100 g dried apricots, chopped
  • 100 g walnuts, chopped
  • 200 ml cream
  • 100 g pomegranate seeds
  • Salt and pepper to taste
  • Olive oil for frying

How to proceed

  1. Start by roasting the poblano peppers on an open flame until they are black and bubbling. This gives them a wonderful smoky flavor. Let them cool and remove the skin.
  2. Make a cut in each pepper and carefully remove the seeds and seeds so they are ready to be stuffed.
  3. In a pan, heat a little olive oil and fry the onion and garlic until soft and fragrant.
  4. Add the minced meat and brown until cooked through.
  5. Add cumin, cinnamon and oregano to the meat and season with salt and pepper.
  6. Add the chopped apricots and walnuts to the meat mixture and simmer for a few minutes.
  7. Fill each poblano pepper with meat and fruit mixture and secure with toothpicks.
  8. Place the peppers on a serving dish and pour cream over them.
  9. Sprinkle pomegranate seeds over the peppers as a garnish.
  10. Serve your Chiles en Nogada immediately and enjoy the authentic taste of Mexico.
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