Dinner Party · Mexican
Chile en Nogada
Poblano peppers filled with a savory picadillo and coated in a rich, velvety walnut cream sauce.
Why This Works
The authentic balance of Chile en Nogada relies on the contrast between the savory, spiced pork picadillo and the luxurious, earthiness of the walnut-cream base. This recipe achieves the precise viscosity required for the sauce by utilizing heavy cream, which provides the necessary body to coat the peppers while harmonizing the sweet raisins and tart pomegranate garnish.
The Upgrade
Add a splash of sherry to the walnut cream sauce for an extra layer of sophistication.
Chef's Secret
Michelin TechniqueSkin the walnuts after soaking them to ensure your sauce is ivory white and not bitter.
Ingredients
Total time including resting: 45 min
Directions
Sauté the diced onion in a skillet over medium-high heat until translucent, then add the ground pork and cook until fully browned.
10 minStir the raisins and ground cinnamon into the pork mixture, allowing the flavors to meld before removing from heat.
5 minCarefully stuff each prepared poblano pepper with the warm picadillo mixture, being cautious not to tear the roasted skins.
10 minIn a high-speed blender, process the soaked walnuts, goat cheese, and heavy cream until a smooth, velvety nogada sauce is achieved.
5 minArrange the stuffed peppers on a platter, coat them generously with the walnut cream sauce, and garnish with pomegranate arils and parsley.
15 minWine Pairing
Chardonnay (Oaked)
White Wine
The BottleCatena Zapata Adrianna Vineyard White Bones Chardonnay
The creamy, nutty profile of a high-end Chardonnay bridges the gap to the rich walnut sauce. Its integrated acidity provides the necessary structure to cut through the decadence of the dish.
Nutrition per Serving
480
calories
28g
protein
15g
carbs
34g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Mexican White Rice
Prepare a simple rice with sautéed onions and garlic to serve as a neutral, fluffy base that doesn't compete with the complex walnut sauce.
Ingredients
Directions
Rinse the rice thoroughly under cold water until the water runs clear, then drain well.
Heat the oil in a heavy-bottomed saucepan over medium heat. Sauté the rice until translucent and lightly golden.
Add the onion and garlic, stirring for 1 minute until fragrant but not browned.
Pour in the hot water and add salt. Bring to a boil, then reduce heat to the lowest setting.
Cover tightly and simmer for 15 minutes, or until the liquid is fully absorbed.
Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork before serving.
Side Dish
Green Salad with Vinaigrette
A light mix of greens with a sharp lime vinaigrette helps refresh the palate after the richness of the cream-covered poblano peppers.
Ingredients
Directions
Whisk the lime juice, minced shallot, salt, and pepper in a small bowl until the salt dissolves.
Slowly drizzle in the olive oil while whisking constantly to create a stable, emulsified vinaigrette.
Place the dried greens in a large, chilled stainless steel bowl.
Drizzle the vinaigrette sparingly over the greens; avoid oversaturating the leaves.
Toss gently with clean hands to ensure an even, glossy coating.
Plate immediately alongside the peppers to maintain the crisp texture of the greens.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
My new go-to. Even my picky kids cleaned their plates.
This Chile en Nogada came out incredible. The chef's secret tip is worth the price of admission.