Chiles en Nogada Recipe (2024)

So I had prepared this dish many times , there are many recipes and variants , I personally do not like olives in the stuffing and do 50/50 beef pork , many preapre the save with cream and cream cheese but originally cream cheese was not invented back in the early 1800 , I do like to make the sauce with fresh wallnuts soaked in milk and peeled, Sherry and little sugar. About the Chile poblano, you do not fry it, it has to be burnt and then left in a bag to swaet then peeled

You are correct on each count, including the olives. Olives are Spanish, not Mexican - close but not the same. And I agree with the 50/50 beef/pork - that's the way my abuelita taught me.

Living in Oaxaca, I get to eat these every year. I like shredded pork or chicken. We use a local crispy pear, apples and peaches. No olives. No almonds in the sauce. no sherry. I often find the ones here to be too sweet for me, but it the local taste. Do not fry the pepper , roast them and peel them after sweating them in a plastic bag, they should taste cooked not raw. Would be a perfect for summer meal . both can be made ahead and frozen.

As others noted, the poblanos should be blistered over an open flame (gas burner, for example), before sweating and peeling. Definitely not fried!

Here's a link to the recipe I use, and more information about the traditional preparation of chiles en nogada. In Mexico, we look forward all year to the two-month-long season of this dish! During the 2018 season, I managed to eat five--three in Mexico City and two in Oaxaca. The recipe isn't difficult, it's just time consuming--but so worth it!https://mexicocooks.typepad.com/mexico_cooks/2019/08/another-year-has-passed-time-for-chiles-en-nogada-stuffed-poblano-chiles-in-walnut-sauce.html

OMG, delicious. Lots of prep, but will be easier next time around. No need for four cups of oil... what a waste. After frying in shallow oil and steaming, skin and seeds come right off under running water.I hate room temperature dinner food, so popped the assembled dish into a 375 degree oven for about 25 mins. The sauce browned, the dish bubbled and it was fantastic... and hot!

That is not true, this is a celebratory dish created to celebrate the victory march of Agustin of Iturbide into Puebla to sign the treaty that gave Mexico its independence from Spain. Its by no means a cheap dish, it is a very expensive dish, this recipe dose not have the action or the pink pine nuts which are more expensive than meat itself or super hard to find.

I actually made these over the weekend to celebrate Independence Day. This is the first time I fry and not blister the chiles with excellent results. The process allows the chile to stay in better shape. I make the Nogada with Pecan, not Walnuts, but I do use sherry or it wouldn't have that pinkish tone and depth of flavor. No olives in the picadillo for sure and I do 75/25 beef & pork. I also use pine nuts, apple, plantain and peach for the stuffing. I make the stuffing a day ahead for flavor.

Open flame, if you got a gas burner just put directly over the fire some seconds and turn until it is burnt all over, I tried the broiler before as I do not have a gas burner anymore and it cooked the flesh to much then they broke apart very quick, used a gas grill too at max after preheating it, worked better than the broiler , I will try an air frier soon at Max temp.

Absolutely no way to find poblanos here in France - is a sin to use bell peppers?Will is ruin the dish? I've been wanting to make these for a group and now have the perfect group coming for a party - can I do it or should I choose something else?

I would love to make these for friends while in France, but there I have no access to poblanos, so will have to use bell peppers. Is it worth it with that substitution? Is there a change to the recipe that would help - smoked paprika or something?

This was very good. I had leftover filling and used it to make little tartlets.

I agree with Teri, just as mom made them, but without the olives, sherri, and almonds. These are ingredients used in traditional Spanish and Portuguese dishes. The Poblano chile has to be soft and easy-to-chew, not rubbery. This dish was usually served at weddings, back when it was customary to invite the parish priest to dinner. Along with other truly traditional meals, a meal of chiles poblanos was highlighted in the historical and culturally-accurate movie, “Like Water for Chocolate.”

Absolutely delicious exactly as described. Lots and lots of prep. Best to spread it over several days or invite lots of friends. Fabulous meal.

This recipe was a revelation! Made as written except used 1/2 beef and 1/2 pork as others have suggested. The picadillo was so flavorful, and the combined effect of the savory filling, the poblanos, and the sublime nogada sauce was absolutely delicious. It is recipes such as this that reignite the passion and excitement I felt when I began cooking almost 40 years ago. This will be part of my celebratory meal rotation for years to come. OUTSTANDING.

I learned a trick from a professional chef, who had a kitchen full of Mexicanos: Deep fry the chiles, just until the skins are charred, then drop them into ice water to stop the cooking. You don't want them to go limp. Then peel/scrape off the skins. Lots faster.

For those who found the recipe time-consuming or too sweet, it suffers well simplification and modification, in my experience. Lacking all the ingredients for the sauce but the queso fresco, I simply stirred that into the picadillo, from which I had to omit the plantain, peach, raisins, oregano, cloves, almonds, and sherry for lack of them, plus the olives on the advice of comments. Yet it was so delicious, I could've eaten it unbaked.

Was really looking forward for his dish, given the complex ingredients and lots of work. Overall it was disappointing, particularly given the prep and cooking time and all the ingredients. Chile stuffing lacked flavor. Nogadas sauce was bland and milky. A mexican friend suggested pan frying the chiles, which improved the flavor but made it oily. Sauce wast tasty and ended up not using a while pitcher of nuts etc. bummer.

Someone please comment - I have always known that the walnuts need to be scrupulously peeled with every last bit of skin removed, or the sauce will come out bitter. This recipe doesn't mention skinning the walnuts. Anyone???

These were good although time consuming. The recipe made twice as much sauce as needed.

This recipe was excellent! Had never tried this dish before and did not know what to expect, it was more delicious than I could have imagined! Would not change a thing.

Two of my family members are allergic to poblano peppers, so we stopped after Step 4 and served the mixture as tacos, on tortillas.

Should this be a green or yellow plantain?

I'm with Teri who posted she uses shredded pork or chicken. Our favourite is chicken thighs braised long and low in an aromatic broth until they fall apart and shred. Nor do we fry the poblanos - simply blister, pop into a paper bag, fold over the top and let them steam. Skin slips off so easily then. It's a wonderful dish, thank you for the reminder, plan on making this over the weekend for family lunch. Wasn't this dish featured in the film Like Water for Chocolate?