🛒 Ingredients
- 4 large poblano chilies
- 300g ground beef and pork
- 1/4 cup apricot
- 1/4 cup peach
- Raisins, almonds, cinnamon, cloves
- For nogada: 200g Castilian walnut, 100g cream cheese, 100ml cream
- Red pomegranate, parsley
👨🍳 Step-by-step instructions
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Roast the chilies directly over the flame. Wrap in plastic bag for 15 min. Peel and make a lateral incision.
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Picadillo: sauté meat with spices, add fruit in small cubes and raisins.
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Fill the chilies with the picadillo.
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Nogada: blend the walnuts with cream cheese and cream until smooth white sauce.
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Serve the chilies cold, covered with nogada.
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Garnish with pomegranate seeds and fresh parsley (the colors of the flag).
💡 Chef's tip
The nogada can only be made in season (August–September) when walnuts are fresh. With dried walnuts the flavour changes completely. Do not overcook the chile — it should yield to the knife but hold its shape on the plate.
📝 Our take
Chile en nogada can only be made properly once a year, when the nogal walnuts are fresh and the pomegranate seeds are at their peak. With dried walnuts, the nogada turns bitter and loses its characteristic creaminess. The fruit and meat picadillo inside the poblano pepper is a combination that sounds impossible but works completely: sweet, savoury and spiced at once. The Mexican flag on a plate.
🍷 Wine & food pairing
A fruity white like Chablis Chardonnay or Argentinian Torrontés. The nogada is very delicate and needs a wine that will not overpower it. Chilled hibiscus water is the traditional non-alcoholic pairing.
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