StewsHard

Chillies in Walnut Sauce

Name: Chillies in Walnut Sauce
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 300 g Beef mince; 200 g Pork mince; 50 g Acitrón (candied cactus); 0.25 cup Almond; 1 Cinnamon stick; 0.5 White onion; 6 Poblano chilli; 2 Garlic clove; 2 Native peach; 2 tbsp Dry sherry; 3 Tomato; 0.5 cup Milk; 200 g Castilla walnut; 0.25 cup Raisins; 1 Dessert pear; 4 ramitas Fresh parsley; 1 to taste Black pepper; 2 tbsp Pine nut; 100 g Goat's cheese; 1 to taste Salt; 1 Pomegranate seeds; 0.5 Plantain; 1 Cooking apple

110 min (60 prep + 50 cook) Hard 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Poblano chillies stuffed with fruited mince, draped in walnut cream sauce.

Servings

Custom:

💰 Estimated cost: £27.10

£4.52 per person

* Approximate prices based on UK supermarkets

Ingredients

300 g Beef mince~£3.00find
200 g Pork mince~£1.20find
50 g Acitrón (candied cactus)~£4.00find
0.3 cup Almond~£0.54find
1 Cinnamon stick~£1.25find
0.5 White onion~£0.09find
6 Poblano chilli~£1.92find
2 Garlic clove~£0.05find
2 Native peach~£0.90find
2 tbsp Dry sherry~£1.00find
3 Tomato~£0.90find
0.5 cup Milk~£0.13find
200 g Castilla walnut~£2.80find
0.3 cup Raisins~£0.67find
1 Dessert pear~£0.50find
4 ramitas Fresh parsley~£0.30find
1 to taste Black pepper~£0.10find
2 tbsp Pine nut~£1.20find
100 g Goat's cheese~£3.33find
1 to taste Salt~£0.03find
1 Pomegranate seeds~£2.50find
0.5 Plantain~£0.19find
1 Cooking apple~£0.50find

About this recipe

Chiles en nogada is Mexico's quintessential patriotic dish, originating in Puebla. Poblano chillies are filled with a mince picadillo studded with seasonal fruits, then draped in nogada (a creamy walnut sauce) and garnished with pomegranate seeds and fresh parsley — representing the green, white and red of the Mexican flag. Traditionally prepared in August and September.

History & Origin

Chiles en nogada are the most important patriotic dish in Mexico, created according to legend in August 1821 by the Augustinian nuns of the Convent of Santa Monica in Puebla to celebrate the signing of the Plan de Iguala and Mexican Independence. Its three colours represent the flag of the Trigarante Army: the green of the chilli and parsley, the white of the nogada walnut sauce and the red of the pomegranate seeds. They are only prepared between August and September, when the seasons of fresh Castilla walnuts, pomegranates and creole fruits such as peaches and milk pears coincide. In 2010, the Mexican government declared this dish Intangible Cultural Heritage of Puebla, and every year a Festival del Chile en Nogada is held in the city. One detail that sparks passionate debate: purists insist that authentic chiles en nogada are never battered, are served at room temperature, and the nogada must be cold.

Estimated cost

£23.13

Total cost

£3.85

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

550

Calories

30g

Protein

52g

Carbohydrates

25g

Fat

Fibre

920mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast and peel the poblano chillies as for chiles rellenos: char them directly over the flame, steam in a bag, peel and carefully devein, keeping the chilli whole.
💡 If the dough feels dry, add a splash of warm water. If it's too sticky, add a little more masa flour.
2
For the picadillo: fry the minced beef and pork in oil over high heat for 10 minutes. Add the chopped onion and garlic. Cook until the onion softens.
3
Add the chopped tomato, the peeled and diced fruits (peach, apple, pear, plantain), the raisins, almonds, pine nuts and acitrón. Cook for 15 minutes over medium heat.
💡 The fruits should be in season (August–September) for authentic flavour.
4
Season the picadillo with cinnamon, salt, pepper and dry sherry. Cook for a further 5 minutes until the liquid evaporates. Allow to cool.
5
Generously stuff each poblano chilli with the picadillo, taking care not to tear them. Secure with cocktail sticks if needed.
6
For the nogada: soak the walnuts in milk for 30 minutes. Peel off the thin skin that covers them.
💡 Peeling the walnuts is essential — the skin tastes bitter and will ruin the nogada. It is tedious but necessary.
7
Blend the peeled walnuts with the goat's cheese, remaining milk, salt and a pinch of sugar until you have a smooth, white, pourable sauce.
8
Arrange the stuffed chillies on a serving platter. Generously drizzle the cold nogada over them.
9
Garnish with pomegranate seeds and fresh parsley leaves to complete the Mexican flag colours: green (chilli), white (nogada) and red (pomegranate).
10
Serve at room temperature. Chiles en nogada are not reheated — the nogada should be cold over the slightly warm chillies.
💡 This dish is eaten in August and September, when Castilla walnuts and seasonal native fruits are available.