Chiles en Nogada (Chilies in Walnut Sauce)

I had my first taste of Chiles en Nogada while traveling in Mexico and I was instantly hooked. This traditional dish is made with poblano peppers stuffed with a flavorful mixture of meat, fruits, and nuts, then smothered in a creamy walnut sauce. It’s the perfect balance of rich and earthy flavors, and it’s sure to satisfy any appetite. Whether you’re looking for an impressive dish to impress your guests or simply want to enjoy a delicious meal, Chiles en Nogada is definitely worth trying.

Ingredients

• – 1 heaping cup shelled walnut halves
• – Milk (about 2 cups)
• – 1/4 pound queso fresco (or farmer’s cheese)
• – 1 1/2 cups thick sour cream (or creme fraiche)
• – 1 tablespoon sugar
• -1/4 teaspoon ground cinnamon
• 6 large poblano chiles – use only poblanos, not another type of chile, for this dish)
• 1 1/4 pounds ground turkey thigh meat
• Kosher salt
• 4 tablespoons olive oil or canola oil
• 1/2 medium onion, finely chopped 3 cloves garlic, peeled and finely chopped
• tablespoon butter
• teaspoon ground cinnamon
• black pepper
• teaspoons freshly ground cloves
• cup crushed, fire roasted tomatoes
• raisins
• slivered almonds, roughly chopped
• apple, peeled, cored, chopped pomegranate seeds fresh cilantro or parsley

Instructions

1. Remove the papery bitter skins from the walnut pieces, either by blanching them in boiling water for 1 minute or by soaking them in milk overnight.

2. Char the outside of the chiles over a gas flame or under a broiler, then peel off the skin and remove the seeds and veins.

3. Purée soaked and drained walnuts, queso fresco, sour cream, sugar, and cinnamon in a blender until smooth.

4. Brown ground meat in a large saucepan with some oil, then add onion and cook until soft. Stir in cinnamon, black pepper, cloves, garlic, crushed tomatoes, golden raisins, chopped slivered almonds, and chopped apple. Adjust spices to taste (go easy on the cloves).

5. Stuff chiles with picadillo mixture and place on individual plates or on a serving platter. Cover with walnut sauce and sprinkle with pomegranate seeds and chopped fresh parsley or cilantro to serve

Nutrition Facts

• Serving size: 1 chili pepper
• Calories: 220
• Fat: 17 g
• Saturated fat: 5 g
• Unsaturated fat: 10 g
• Trans fat: 0 g
• Cholesterol: 55 mg
• Sodium: 320 mg

FAQs

Where are chiles en nogada from?

Chiles en nogada are a traditional Mexican dish that originates from the city of Puebla. The dish is made with poblano peppers stuffed with a mixture of ground meat, fruits, and nuts, and then covered in a creamy sauce made from walnuts and milk. The name of the dish comes from the Spanish words for “chili peppers” (chiles) and “walnut sauce” (nogada).

The dish is typically served during the month of September, which is when Mexico’s Independence Day is celebrated. This is because the colors of the dish – green, white, and red – represent the colors of the Mexican flag. Chiles en nogada are usually served as a main course, but can also be served as an appetizer or side dish.

If you’re looking to try this traditional Mexican dish, there are many recipes available online.

What does nogada mean in Spanish?

In Spanish, nogada means “walnut tree.” This word is derived from the Latin word nux, meaning “nut,” and the Latin suffix -ātus, meaning “having.” Thus, nogada literally translates to “having nuts.”

The Spanish word for walnut is nogal. This word comes from the same Latin root as nogada. The difference between these two words is that nogal refers to the nut itself, while nogada refers to the tree that produces the nut.

Walnuts are a type of drupe, a fruit with a hard outer shell and a soft inner flesh. The outer shell of a walnut is composed of two halves called valves. Inside each valve is one or two seeds, which are surrounded by a thin layer of edible flesh called the pericarp.

The English word walnut ultimately derives from Old English wealh hnutu, which means “foreign nut.” This term was used to distinguish imported nuts from native hazelnuts. Over time, however, the word came to be used exclusively for describing imported nuts from Persia (now Iran).

What does the Spanish word nogada mean?

The Spanish word nogada literally means “nut tree.” A walnut tree is a type of nut tree, so the word nogada can be used to refer to a walnut tree. However, the word nogada is also used as a term for a traditional Mexican dish that is made with pomegranate seeds and ground meat. So, while the word nogada can technically mean “walnut tree,” it is more commonly used in reference to the pomegranate-based dish.

Where do chiles en nogada come from?

Chiles en nogada are a traditional Mexican dish that originated in the city of Puebla. The dish is made with poblano peppers stuffed with a mixture of shredded meat, fruits, and spices, and then covered in a creamy walnut sauce. It is typically served during the month of September, which is when Mexico celebrates its independence from Spain.

The dish is said to have been created in 1821 by nuns at the Convent of Santa Monica in Puebla. The nuns wanted to create a dish that would represent the colors of the Mexican flag: green (for the poblano peppers), white (for the walnut sauce), and red (for either pomegranate seeds or strawberries). Today, chiles en nogada are still widely popular in Puebla and throughout Mexico.