Chiles in Sauce: Chiles en Nogada

  • Yield : 2 servings
  • Cook Time : 45m
  • Ready In : 45m
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  • 2 poblano chiles
  • 1/2 cup walnut halves
  • 3 teaspoons fresh peeled almonds
  • 3 teaspoons fresh Mexican cheese
  • 1 tablespoon milk, plus 1 teaspoon
  • 1 teaspoon dry sherry
  • Sugar, to season
  • 2 teaspoons lard
  • 1/4 cup chopped onion
  • 1 teaspoon chopped garlic
  • 1/4 cup coarsely ground pork loin
  • 1/4 cup coarsely ground beef
  • 3 teaspoons peeled and chopped biznaga (crystallized jicama)
  • 1 whole clove
  • Pinch cinnamon
  • Pinch salt and black pepper
  • Pinch sugar
  • 1 tablespoon peeled and chopped apple, plus 1 teaspoon
  • 3 teaspoons peeled and chopped pear
  • 3 teaspoons peeled and chopped peach
  • 3 teaspoons chopped banana
  • 3 teaspoons dried peach
  • 3 teaspoons chopped raisins
  • 3 teaspoons dry sherry
  • 2 1/2 teaspoons capers
  • 2 1/2 teaspoons green olives
  • 2 1/2 teaspoons chopped almonds
  • 2 eggs, separated
  • 2 1/2 tablespoons flour
  • 1/3 cup pomegranate seeds
  • 2 sprigs fresh parsley


Step 1

Roast poblano chiles over open flame. Cool in a paper bag, remove skin and seeds.

Step 2

For the nogada, in a blender add the nuts, the almonds, and the fresh cheese. Control the thickness of the mix by adding milk and sherry, and season with sugar as needed. Set aside.

Step 3

In a saute pan, add the lard, onion, and garlic, then add meats and saute. Season with a little salt and pepper.

Step 4

In a mixing bowl, combine the biznaga with the clove, cinnamon, black pepper, and pour into the mix seasoning with sugar and salt.

Step 5

Blend all fruits, olives, capers, almonds, and dry sherry. When the mix is cool, stuff the chiles with it. In a mixing bowl, whisk the egg whites until foamy, then add blended yolks.

Step 6

In a frying pan, heat oil. Cover stuffed chiles with a thin coat of flour and then into the egg batter. Fry the chiles until golden brown. Turn chiles as they cook to make a nice round shape.

Step 7

Put the fried chile on a decorative platter, cover the whole chile with the nogada, and sprinkle pomegranate seeds on the top, and garnish with two sprigs of fresh parsley.

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