Puebla Mexican · Dinner

Chiles en nogada

Name: Chiles en nogada
Prep time: 1 h 40 min
Cook time: 1 h 20 min
Total time: 11 h
Yield: 8 chiles
Cuisine: Puebla Mexican
Ingredients: 2 cups shelled fresh walnuts; 2 cups whole milk, divided; 8 large poblano chiles; 1 pound boneless pork shoulder, finely hand-chopped; 1 pound beef sirloin, finely hand-chopped; 2 teaspoons kosher salt, divided; 2 tablespoons neutral oil; 1/2 white onion, finely chopped; 3 garlic cloves, minced; 4 Roma tomatoes, roasted, peeled, and chopped; 1 tart apple, peeled and diced; 1 firm pear, peeled and diced; 2 ripe peaches, peeled and diced; 1/3 cup raisins; 1/3 cup slivered almonds; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 4 ounces fresh goat cheese; 2 tablespoons dry sherry; 1 teaspoon sugar, only if needed; 1 large pomegranate, seeded; 1 cup flat-leaf parsley leaves

Charred poblanos filled with hand-chopped pork, beef, orchard fruit, tomato, almonds, and raisins, then cloaked in cool walnut-goat-cheese nogada with pomegranate and parsley.

About 11 hrTotal

About 3 hrActive

$$$Cost

AdvancedDifficulty

Makes 8 chiles

Equipment

Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
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How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 chiles

2 cups shelled fresh walnuts
2 cups whole milk, divided
8 large poblano chiles
1 pound boneless pork shoulder, finely hand-chopped
1 pound beef sirloin, finely hand-chopped
2 teaspoons kosher salt, divided
2 tablespoons neutral oil
1/2 white onion, finely chopped
3 garlic cloves, minced
4 Roma tomatoes, roasted, peeled, and chopped
1 tart apple, peeled and diced
1 firm pear, peeled and diced
2 ripe peaches, peeled and diced
1/3 cup raisins
1/3 cup slivered almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 ounces fresh goat cheese
2 tablespoons dry sherry
1 teaspoon sugar, only if needed
1 large pomegranate, seeded
1 cup flat-leaf parsley leaves

Instructions

Soak walnuts in 1 1/2 cups milk for 8 hours or overnight; rub off loose bitter skins. Char poblanos all over, cover 10 minutes, then peel without rinsing. Slit and remove seeds while keeping stems attached.
Season pork and beef with 1 teaspoon salt. Heat oil and brown meat in batches until it reaches 160°F; transfer. Cook onion and garlic until soft, then add tomatoes and reduce until jammy.
Return meat with apple, pear, peaches, raisins, almonds, cinnamon, cloves, and remaining salt. Cook just until fruit is tender but distinct and filling is moist, not wet, 8 to 10 minutes. Cool 15 minutes and fill poblanos generously.
Drain walnuts. , goat cheese, and sherry until satin-smooth but pourable. Taste before adding optional sugar; nogada should be nutty, tangy, and only gently sweet. Keep cool and do not boil.
Serve stuffed chiles slightly warm or at room temperature under cool nogada. Cover with pomegranate seeds and parsley only at the table.

Puebla, MexicoSeasonal Poblano cooking traditions

From the table

About this recipe

Chiles en nogada are a seasonal emblem of Puebla built around late-summer poblanos, nuez de Castilla, local orchard fruit, pomegranate, and a cool walnut sauce. Popular convent-and-Iturbide origin stories remain culturally important but historically disputed.

Chiles en nogada are a seasonal emblem of Puebla built around late-summer poblano chiles, nuez de Castilla, local apples, pears, peaches, and pomegranate. Recipes differ on capeado; this unbattered branch keeps the walnut sauce and fruit-rich picadillo clear. Popular Iturbide-and-convent origin stories are culturally important but historically disputed, so they are not stated as settled fact. Protected biznaga cactus candy is omitted. This Kwilt version follows the reviewed household adaptation: Choose the unbattered seasonal branch documented in a celebrated kitchen, use accessible orchard-fruit equivalents, omit protected biznaga, and state the origin-story uncertainty.

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