Chiles en Nogada



Chiles en Nogada

This dish is a combination of stuffed Poblano peppers and a sweet and salty mixture of various other ingredients. It is important to notice that the colors of this dish symbolize the Mexican flag. If you have never tried this dish before, it is a must try. It 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.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Mexican
Prep Time 18 minutes
Cook Time 55 minutes
Total Time 2 hours 30 minutes
Servings 4 persons


For the Chiles:

  • 1 tablespoon vegetable oil
  • 2 whole chicken breasts, skinless, boneless 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
  • sugar
  • 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.


Thanks to

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.