Chilies en Nogada

La Cocina Mexicana de Pily
Chilies en Nogada


Full of sweet and savory flavors, these stuffed Chilies en Nogada are a fun and exciting dinner entree. In this recipe for Chilies en Nogada, roasted poblano peppers are stuffed with a creamy savory fruit and meat filling and topped with pomegranate seeds and fresh parsley. The filling is made in several stages to allow the flavors to mix and mature. To make this dish vegetarian friendly, substitute mushrooms or another vegetable for the pork meat.


8 poblano chilies (deveined)
vegetable oil
1/2 onions (chopped)
2 cloves garlic (chopped)
6 tomatoes (large, skinless, seeded, and chopped)
1 cinnamon sticks
ground cloves
ground black pepper
1 peaches (peeled and chopped)
1 apples (peeled and chopped)
1/2 plantains (ripe, chopped)
1/4 cup raisins
1/2 cup pinenuts
1/3 cup almonds (peeled and chopped)
3/4 kilogram pork meat (ground)
1/2 cup sherry
sugar (optional)
1 cup pomegranate (grains)
parsley (chopped)
1/4 cup walnuts
1 cup cream
85 grams cream cheese
ground black pepper
milk (optional)


1Roast the poblano chilies. Once the skins burn, place in a plastic bag and set aside for 15 minutes. Peel the chilies.
2In a saucepan, add vegetable oil. Saute the onion and garlic.
3Add the tomato, cinnamon, a pinch of cloves, and salt and pepper to taste. Continue to cook for 3 minutes.
4Add the peach, apple, plantain, raisins, pine nuts, and almonds. Bring to a boil and cook for 3 minutes.
5Add the meat and sherry. Bring to a boil and season with salt as needed. Add sugar if desired.
6Continue to boil until the sauce reduces.
7In a blender, add the nuts, cream, cream cheese, and salt and pepper to taste. Puree until smooth.
8Add milk if needed.
9To serve, stuff the chilies. Pour the sauce on top. Garnish with pomegranate and parsley.
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