Posted on by Chris Vincent

Mexico’s Signature Dish – Chile Nogada Recipe

All Mexican chefs live their lives only by seasoning the moment. 

Whether it’s a quick and easy snack like guac and chips or hearty tacos, Mexican cuisine will always take your taste buds on a unique cultural journey. Step into the kitchen, take some time to de-stress and every one of your senses by diving into an authentic recipe to celebrate Mexican Independence Day. 

For all at-home chefs who are eager to get creative and try new recipes, join the fiesta today as we bring a little hint of Mexican spice right into your kitchen with this Chile en Nogada Recipe. This recipe combines beef stuffed peppers smothered in Nogada, a rich and creamy sauce, topped with pomegranate seeds and parsley that bring both sweet and spicy elements to every bite.

Ingredients: 

Filling

  • 4 poblano peppers

  • 350g of minced beef

  • 350g of minced pork loin

  • ½ onion finely chopped

  • 3 garlic cloves (minced) 

  • 50g of lard 

  • 50ml of vegetable oil

  • 4 roasted tomatoes, peeled and ground 

  • 2 pears, chopped

  • 2 peaches, chopped 

  • 70gof toasted almonds

  • 50g of toasted pine nuts 

  • 100g of raisins

  • 50g of candied citron

  • 5 cloves, ground 

  • 1 tbsp dried oregano

  • ½tbsp thyme

  • ½ tbsp ground cinnamon 

  • 1tbspof muscovado sugar 

  • Salt and pepper to taste 

Nogada

  • 300 g of peeled walnut

  • 150g of goat cheese 

  • 40ml sherry wine

  • 1 tbsp of muscovado sugar 

  • Salt 

To garnish: 

  • Chopped parsley 

  • Pomegranate seeds

Directions: 

Filling:

  1. In a pot, start by heating up the oil. Add the onion and garlic and let simmer. 

  2. Combine the beef and pork, and add to the pot Season with salt and pepper, then add the ground tomatoes and let come to a boil. Once boiling, incorporate the raisins and shortly after the candied citron. 

  3. Sprinkle in the spice; thyme, cloves, oregano and cinnamon.

  4. After boiling for a while, add the chopped pears along with the almond and pine nuts

  5. Add salt & pepper to taste at the end. 

Poblano Peppers:

  1. Roast pepper and leave to sweat in a plastic bag with a little salt

  2. Remove skin and devein it.

  3. Fill Poblano peppers with filling once complete.

Nogada: 

  1. Blend all ingredients together for a creamy consistency.

 

To serve plate the poblano pepper, stuff with filling and smother in nogada sauce. 

Finish with pomegranate seeds and parsley, and enjoy!