CHILIES EN NOGADA

This beautiful and complex dish, born from the days of Mexican independence, proudly showcases the colours of the Mexican flag. Chilies en Nogada is native to Puebla, much like our Head Chef here at Chimichecas, and is prepared using ingredients that come into season in the late Pueblan summer. It is a laborious dish to prepare; but well worth the effort. The dish, the perfect blend of savoury, spicy, sweet, and nutty flavours with an aroma to die for, will leave you craving it all year round.

Ingredients

Serves 4

Chiles

  • 4 large Poblano peppers
  • A mild, flavourless oil (such as rapeseed or sunflower), for cooking
  • Fine sea salt

Picadillo Filling

  • 300 g minced pork (or beef)
  • 1 small onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 apple, peeled and diced
  • 1 pear, peeled and diced
  • 50 g dried apricots, finely chopped
  • 25 g raisins
  • 25 g blanched almonds, chopped
  • 1 ripe tomato, finely chopped
  • ½ tsp ground cinnamon
  • ½ tsp dried oregano
  • A pinch of nutmeg
  • Salt and black pepper
  • A splash of sherry or sweet white wine (optional)

Walnut Sauce (Nogada)

  • 100 g walnuts, soaked in milk for 2 hours
  • 50 ml double cream
  • 50 g soft white cheese (ricotta or cream cheese)
  • 1 tsp sugar
  • Pinch of salt
  • Milk, to loosen if needed

To Finish

  • Pomegranate seeds
  • Fresh parsley, finely chopped

Method

Roast the chilles

Roast the chillies in a hot oven (200°C / 180°C fan) until blistered and lightly charred all over. Transfer to a bowl, cover, and allow to steam for 10 minutes. Peel away the skins, then carefully slit one side and remove the seeds, keeping the peppers intact. (Note that traditionally and ideally the chillies would be roasted over an open flame).

Prepare the picadillo

Gently sauté the onion and garlic in a little oil until soft and aromatic. Add the minced meat and cook until just browned. Stir in the apple, pear, dried fruit, almonds and tomato, then season with cinnamon, oregano, nutmeg, salt and pepper. Cook slowly until the mixture is rich, cohesive and lightly glossy. Finish with a splash of sherry if using. Allow to cool slightly.

Make the nogada

Drain the walnuts and blend with the cream, cheese, sugar and salt until smooth and velvety. The sauce should be pourable but thick enough to cling—adjust with a little milk if needed.

Assemble

Fill each chili generously with the picadillo. Arrange on a serving dish, spoon the walnut sauce over the top, and finish with pomegranate seeds and chopped parsley.

Serve at room temperature.

Chef’s Notes

  • Pepper choice: Poblanos are ideal, but they can be difficult to obtain in the UK, large green peppers are a suitable substitute and can work beautifully. Avoid red or yellow peppers—they’re too sweet.
  • Texture matters: The filling should be moist but not saucy; the walnut sauce provides the creaminess.
  • Make ahead: Both the filling and the sauce can be prepared a day in advance and assembled just before serving.

  • A veggie alternative: For a vegetarian version of the dish, swap out the meat for diced tofu or mushrooms.