We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Is Chiles En Nogada?

By Eugene P.
Updated: May 16, 2024
Views: 7,701
Share

Chiles en nogada is a Mexican dish from the area of Puebla that is made of three distinct parts. The first is a picadillo stuffing, which is a combination of minced meat, fruits and spices. This is stuffed inside a roasted poblano chili that can be battered and fried, depending on the recipe. Finally, the stuffed pepper is coated in a white, creamy walnut sauce that is garnished with red pomegranate seeds and roughly diced parsley. Making chiles en nogada in August or September, the time when walnuts and pomegranates are in season, is usually done to commemorate Mexican Independence Day, because the colors of the dish emulate those of the Mexican flag.

The most complicated part of making chiles en nogada is assembling the picadillo mixture. According to authentic recipes, this is made from pork that has been minced with a knife, although chicken or beef also can be used. The meat is fried with onions, garlic, diced peaches and apples until everything is cooked through. For large cuts, the meat can be cooked in water or stock beforehand and then shredded or minced before being finished in the pan. Additional ingredients for the picadillo include raisins, cinnamon, almonds and cloves.

Next, poblano chili peppers are roasted. This can be done over a grill, under a broiler or directly on a stovetop with a flame. The skin is roasted until it is blackened, after which it is removed. The seeds inside the chili are taken out, but the chili is left mostly intact so it can hold the picadillo stuffing. Some chefs say the roasted poblano in the original recipe for chiles en nogada should be battered and shallow-fried in lard to help create a more solid base for the sauce and stuffing.

The last element of chiles en nogada, which needs to be started in advance, is the nogada, or walnut sauce. This is essentially spices, walnuts and milk that are soaked together overnight. Some recipes call for sherry and cinnamon as well, while others use heavy cream, cream cheese or queso fresco. After soaking overnight, the mixture is placed in a blender or food processor and pureed until it is creamy and smooth.

To assemble chiles en nogada, the chili is first stuffed with the picadillo mixture. It is placed on a serving dish with the cut side facing up and the pepper opened slightly. The walnut sauce is spooned liberally over the surface of the picadillo and the chili until the top is a field of solid white. Over top of this, pomegranate seeds and chopped parsley are sprinkled. This mirrors the colors of the Mexican flag, completing the dish.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
Share
https://www.delightedcooking.com/what-is-chiles-en-nogada.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.