Chiles en Nogada — Puebla Style

By Chef George

Savory beef picadillo, orchard fruit, and warm spices stuffed into roasted poblano chiles, finished with a
chilled walnut cream sauce, pomegranate seeds, and parsley.

Ingredients

  • 6 poblano peppers
  • 1 lb ground beef
  • 2 tbsp Day of the Dead Tripolizza EVOO
  • ½ white onion, finely diced
  • 3 cloves garlic, minced
  • 1 apple, diced
  • 1 pear, diced
  • 1 peach, diced
  • ¼ cup golden raisins
  • ¼ cup slivered almonds
  • 1 small cinnamon stick
  • ¼ tsp ground clove
  • ¼ tsp ground nutmeg
  • Salt & black pepper to taste

Nogada Sauce
1½ cups raw walnuts, soaked & peeled
¾ cup whole milk
½ cup Mexican crema or heavy cream
½ cup queso fresco
Salt to taste

Taoache - Traditional Pineapple Ferment in Jar

CHEF’S METHOD

1. Roast poblanos until blistered. Steam, peel, slit, and deseed.
2. Sauté onion and garlic in EVOO. Brown beef. Add fruit, raisins, almonds, spices. Simmer 15–20
minutes. Remove cinnamon stick.
3. Blend all nogada ingredients until smooth. Chill 30 minutes.
4. Stuff chiles with warm filling. Spoon cold nogada over top. Garnish with pomegranate and parsley.

Chef Notes

Keep the filling warm and the walnut sauce cold. This contrast is the heart of classic Chiles en Nogada and defines its elegance.

Crafted with tradition. Finished with intention.
© Day of the Dead Food Products

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