Stuffed Poblano Peppers with Walnut Cream and Pomegranate (Chiles en Nogada)

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A patriotic Mexican classic from Puebla featuring roasted poblano peppers stuffed with a sweet-savory picadillo of ground meat, dried fruit, and aromatics, draped in a creamy walnut sauce and crowned with jewel-like pomegranate seeds. The green parsley, ivory nogada, and ruby arils mirror the colors of the Mexican flag, making this the signature dish of Independence Day celebrations.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 30 gCarbs
• 7 gFiber
• 15 gSugar
• 28 gProtein
• 540 mgSodium
• 780 mgPotassium
• 200 mgCalcium
• 4 mgIron
• 50 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the Poblanos

• 6 large poblano peppers, stems intact
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt

For the Picadillo Filling

• 1 tablespoon vegetable oil
• 1 pound ground beef (or half beef, half pork)
• 1 small white onion, finely chopped
• 3 garlic cloves, minced
• 2 Roma tomatoes, finely chopped
• 1 Granny Smith apple, peeled and diced
• 1 ripe pear, peeled and diced
• 1/4 cup golden raisins
• 1/4 cup slivered almonds, lightly toasted
• 1/4 cup pitted green olives, sliced
• 2 tablespoons capers, drained
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon dried Mexican oregano
• Salt and freshly ground black pepper, to taste

For the Walnut Cream Sauce

• 1 1/2 cups fresh shelled walnuts
• 1/2 cup Mexican queso fresco, crumbled
• 1/2 cup Mexican crema (or heavy cream)
• 2 tablespoons dry sherry (optional)
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup warm water, as needed

For Garnish

• 1 cup fresh pomegranate arils
• 1/4 cup flat-leaf parsley, finely chopped
• Extra walnut halves, for topping

Directions

1. Roast the poblanos directly over a gas flame or under a hot broiler, turning frequently, until the skins are evenly charred and blistered, about 8 to 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skins.
2. Once cool enough to handle, gently rub off the charred skins under running water. Make a lengthwise slit down one side of each pepper and use a small spoon to carefully remove the seed cluster, keeping the stems and shape intact. Pat dry and set aside.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and cook for 1 minute more, then add the ground meat. Break it apart with a wooden spoon and brown until no pink remains, 6 to 8 minutes.
4. Add the tomatoes, apple, pear, raisins, almonds, olives, capers, cinnamon, cloves, and oregano to the skillet. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the fruit softens and the mixture thickens to a moist but cohesive filling, about 10 minutes. Remove from heat and cool slightly.
5. For the nogada sauce, soak the walnuts in hot water for 10 minutes, then drain well. Combine the walnuts, queso fresco, crema, sherry, sugar, and cinnamon in a blender and process until very smooth, adding warm water a tablespoon at a time until the sauce reaches a thick, pourable consistency. Taste and adjust salt.
6. Carefully spoon about 1/3 cup of the picadillo into each poblano through the slit, pressing gently to close. Arrange the stuffed peppers on a platter or individual plates.
7. Spoon a generous layer of walnut cream over each pepper, allowing some to cascade down the sides and pool on the plate.
8. Scatter pomegranate arils over the sauce, sprinkle with chopped parsley, and top with a few reserved walnut halves to evoke the tricolor flag. Serve at room temperature with warm corn tortillas on the side.

Cook’s Notes

• For the most authentic nogada, use fresh-shelled walnuts rather than pre-packaged; their buttery flavor is central to the sauce.
• Roast the poblanos over an open flame whenever possible to achieve the traditional smoky depth that defines this dish.
• The picadillo can be made a day ahead and refrigerated, which actually deepens its flavor before stuffing.
• Serve the dish at cool room temperature rather than cold so the walnut sauce stays silky and the poblano's flesh remains tender.
• Traditionally enjoyed on September 15 to commemorate Mexican Independence, this recipe scales easily for a crowd and pairs well with a dry sherry or Mexican rosé.

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