Julia Estrada

Chiles en nogada is a celebratory dish most closely associated with Independencia, or Mexican Independence Day.

Celebrated every September 16, it commemorates the end of Spain’s rule over Mexico.

Place raisins in a small bowl and cover with hot water.

Chiles en Nogada (Picadillo-Stuffed Chiles in Walnut Sauce)

Photo:Julia Estrada

Heat oil in a large skillet over medium-low heat until it shimmers.

Increase heat to medium-high and add ground beef.

Cook, using a wooden spatula to break up the ground beef, until browned, about 6 minutes.

overhead view of all ingredients in various bowls/cups/dishes on a countertop

Julia Estrada

Cook, stirring occasionally, for 5 minutes.

Stir in olives and pine nuts (or almonds).

Remove from heat; cover to keep warm and set aside.

one bowl with walnuts soaking in milk and another bowl with raisins soaking in water

Julia Estrada

Position rack in upper third of oven.

Preheat broiler for 5 minutes.

Line a baking sheet with foil.

overhead view of onion, carrot, tomato paste mixture cooked in a skillet

Julia Estrada

Place poblanos on the prepared baking sheet.

Transfer to a bowl and tightly cover with plastic wrap.

Let the poblanos steam for 5 minutes.

ground beef added to mixture in skillet, hand with a wooden spatula mixing it

Julia Estrada

Gently scrape away the charred skins with a small serrated knife.

(Discard the skins.)

Make a slit in each poblano, making sure to keep the pepper and stem intact.

pineapple, pear, added to beef mixture in skillet

Julia Estrada

Use a small spoon to gently remove and discard seeds and membranes.

Fill each pepper with a heaping 1/2 cup filling.

Place the peppers on a plate, cover to keep warm and set aside.

poblano peppers placed on sheet-pan lined with foil

Julia Estrada

Transfer the walnuts and milk to a blender.

Serve the poblanos with the sauce.

Sprinkle with parsley and pomegranate arils.

hands holding poblano peppers, scraping the skin off with a serrated knife

Julia Estrada

Serve hot or at room temperature.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

poblano peppers stuffed with beef mixture and placed on a dish

Julia Estrada

overhead view of blended creamy mixture

Julia Estrada

sauce poured over the top of stuffed peppers, garnished with pomegranate and herbs

Julia Estrada