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Flavorful Puebla-Style Chiles en Nogada Recipe Easy Homemade Walnut Cream Sauce

Puebla-style chiles en nogada - featured image
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A traditional Mexican dish featuring roasted poblano chiles stuffed with a savory-sweet fruit and meat filling, topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley. This recipe balances spicy, sweet, and creamy flavors for a memorable meal.

Ingredients

Scale
  • 4 large poblano chiles (roasted, peeled, and deveined)
  • 1/2 pound ground pork (or beef, if preferred)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 ripe peach, peeled and diced
  • 1 apple, peeled and diced
  • 1/4 cup raisins (soaked in warm water for 10 minutes)
  • 1/4 cup chopped almonds or pecans (toasted)
  • 1/2 teaspoon cinnamon (freshly ground if possible)
  • 1/4 teaspoon ground cloves
  • Salt and pepper to taste
  • 1 cup walnuts, soaked in milk for 2 hours, then drained
  • 1 cup Mexican crema or sour cream (can substitute Greek yogurt)
  • 1/4 cup milk (or more for thinning)
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • Salt to taste
  • Fresh pomegranate seeds (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Roast the poblano chiles directly over a gas flame or under a broiler until the skin is blackened and blistered all over (about 10 minutes). Place them in a plastic bag or covered bowl for 10 minutes to sweat.
  2. Carefully peel off the charred skin, make a small slit down one side, and gently remove the seeds and veins. Set aside on a plate lined with paper towels.
  3. Heat a tablespoon of oil in a large skillet over medium heat. Sauté the finely chopped onion for 3-4 minutes until translucent.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Add ground pork, breaking it up with a spoon, and cook until browned and cooked through (8-10 minutes). Season with salt, pepper, cinnamon, and cloves.
  6. Stir in diced peach, apple, soaked raisins, and toasted nuts. Cook for an additional 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
  7. In a blender, combine soaked walnuts, Mexican crema, milk, sugar, cinnamon, and a pinch of salt. Blend until smooth and creamy, adding more milk if needed to reach a pourable consistency. Adjust sweetness or salt as desired.
  8. Carefully spoon the filling into each roasted chile, filling them generously but gently to avoid tearing.
  9. Place stuffed chiles on a serving platter. Pour the walnut cream sauce evenly over the chiles.
  10. Sprinkle fresh pomegranate seeds and chopped parsley on top for garnish.

Notes

Let the chiles sweat after roasting to make peeling easier. Toast nuts on a dry skillet for enhanced flavor. The walnut cream sauce should be thick but pourable; adjust with milk as needed. Stuff chiles last minute to prevent sogginess. For dairy-free sauce, substitute Mexican crema with coconut or cashew cream. Avoid freezing as the sauce may separate.

Nutrition

Keywords: chiles en nogada, Puebla-style, walnut cream sauce, Mexican recipe, stuffed chiles, traditional Mexican dish, walnut sauce, poblano chiles

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