The chile en nogada (more commonly chiles en nogada, in the plural, although it is not usually served more than a single chile) is one of the typical dishes of the gastronomy of the state of Puebla. It has been called the “poblano dish par excellence.”It is prepared with poblano pepper stuffed with a mince and fruit stew, which includes acitron and that is covered with walnut sauce (nogada), parsley and pomegranate. The colors of poblano pepper, cream and pomegranate symbolize those of the Mexican flag.

Time: 1 hour approx.

Servings: 6 approx.


6 large poblano peppers

Aromatic herbs

300 grams of ground beef

2 roasted tomatoes without skin

1/2 onion

2 cloves of garlic

1 fried male banana (diced)

1/2 cup peeled almonds

1 peeled and chopped apple

1 peach peeled and chopped

1/2 cup raisins

100 grams of chopped acirtron

50 grams of pine nuts

100 grams of walnuts in small pieces



Salt and pepper

For the nogada

200 grams of castile nut

1/2 liter of sour cream

190 grams of cream cheese

A splash of white wine

2 tablespoons goat cheese

1/2 cup evaporated milk

1/2 teaspoon ground cinnamon



At your service

Pomegranate Grains

Parsley leaves


1. Roast the chili peppers and put them in a plastic bag so they sweat, then peel and desvénalos. Take care that they do not break.

2. Grind the tomatoes and fry them with the onion, almonds, garlic, acitron, raisins, pine nuts, nuts and diced fruits.

3. Add ground beef, sugar, salt and pepper. Cook over medium heat.

For the nogada

1. Blend all the ingredients.

2. You can modify the portions to achieve the texture and flavor that you like the most.

1. Fill the peppers.

2. Arrange one on each plate and bathe them with the nogada.