Taste & tradition: Chiles en Nogada

If you would like to try making chiles en nogada at home, here’s an easy recipe to follow. The filling for Chiles en Nogada is traditionally made with a mixture of ground pork and beef, however you can use all ground beef if desired.

Chiles en nogada


Serves two

For the filling

  • 1 tbsp cooking oil
  • 100g onion
  • 1 clove of garlic
  • 150g ground beef
  • Salt
  • ½ tsp freshly ground black pepper
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 50g chopped apple
  • 50g chopped pear
  • 1/2 chopped fresh peach
  • 50g finely chopped plantain
  • 50g tomato
  • ½ tbsp pine nuts
  • 20g flaked almonds
  • 20g finely chopped walnuts
  • 20g raisins
  • 30g acitrón (candied fruit, originally candied biznaga, a variety of cactus would have been used)
  • 1 tbsp chopped parsley

For the Nogada sauce

  • 50g goat cheese
  • 50g walnuts
  • 1 tbsp sugar
  • 3 tbsp milk
  • 1 tbsp sherry
  • Pinch of nutmeg
  • Salt
  • 2 large poblano chilies (skinned and deseeded)

To serve

  • 50g pomegranate seeds
  • Finely chopped fresh parsley


Sear the poblano chilis to soften them, turning them constantly to ensure they do not burn. Then place them in a plastic bag to sweat for about 15 minutes. This makes it much easier to remove the skin. Carefully make a slit in the chilies and remove the seeds. Set aside while you prepare the filling.
Dice the onion, tomato (remove the seeds), apple, pear, peach and plantain and finely chop the garlic and parsley.
Extract the pomegranate seeds and set aside.

Making the filling

Heat the oil and fry the onion and garlic and cook for three minutes until transparent, add the ground beef and apple and cook for three minutes then stir in the pear and cook for a further five minutes. Add black pepper, cloves, cinnamon and nutmeg. In another pan fry the chopped plantain until cooked and then add to the filling. Add the peach, almonds, pine nuts, chopped walnuts and raisins. Cover and cook on a low heat for five minutes. Add the chopped parsley, remove the lid and increase the heat a little. Cook for seven to 10 minutes until the pan juices have reduced. Check seasoning and set aside.

For the Nogada sauce

Blend the goat cheese, walnuts, sugar, milk, sherry and nutmeg. Stir until smooth and thick.

Place two to three tablespoons of the meat filling inside the chilies and close the slit with a wooden toothpick. Top the chilies with the walnut sauce and sprinkle with pomegranate seeds and parsley.