Chiles en Nogada Recipe

The month of August for Mexicans is the celebration of two important historical figures. On August 15th the country celebrates the Assumption of the Virgin Mary with processions. And on August 26th, Mexicans celebrate the Feast of San Agustín. On this day it is customary to make chiles en nogada. This Mexican meal is not easy to make, for it takes a lot of time and ingredients. But it is definitely worth all the work, because these peppers are absolutely delicious.

Chiles en Nogada

This dish is a combination of stuffed poblano peppers and a sweet and salty mixture of various other ingredients. The name comes from the “nogada” (walnut) sauce that is on top of the stuffed pepper creation. The sauce’s name comes from the Spanish word, “nogal,” which translates to mean walnut tree. It is also important to notice that the colors of this dish symbolize the Mexican flag. On top of the white walnut sauce, you sprinkle green cilantro and red pomegranate seeds. This gives the dish the color scheme of the flag with, red (unity), white (religion), and green (independence). If you have never tried this dish before, it is a must try. This recipe from Food Network takes 2 hours and 30 minutes to make, so it is important that you have a good chunk of your day dedicated to making this delicious Mexican dish. It does not include walnuts as most traditional chiles en nogada have, but you can feel free to substitute them in for the almonds.

Ingredients:Chiles en Nogada Recipe, Mexicali Fresh Mex Grill, CT, MA

For the Chiles:

1 tablespoon vegetable oil

2 skinless, boneless chicken breasts, diced

2 teaspoons diced onion

1 teaspoon diced apple

1 teaspoon diced dried apricots

1 teaspoon dried cranberries

1 teaspoon diced pear

1 teaspoon raisins

1 clove garlic, minced

2 teaspoons tomato paste

1 cup dry white wine


salt and freshly ground pepper

4 Poblano peppers, roasted and peeled

For the Sauce:

1 shallot, minced

½ tablespoon vegetable oil

1 clove garlic, minced

1 cup dry white wine

2 cups heavy cream

1/3 cup almonds, ground

salt and freshly ground pepper

1 teaspoon, fresh cilantro leaves, for garnish

1 teaspoon pomegranate seeds, for garnish


For the chiles: In a medium sauté pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins, and garlic and cook for 2 minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.

Stuff each roasted poblano pepper with one-quarter of the chicken-mixture and set aside.

For the sauce: in a medium sauté pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.

To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.

If you have the time to make this dish, you will not be disappointed. Here at Mexicali Fresh Mex Grill, located throughout Massachusetts and Connecticut, we enjoy educating people on Mexican history and teaching people how to make authentic Mexican dishes. In honor of San Agustín, come by and enjoy a delicious Mexican meal. We hope to see you soon!