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Chiles en Nogada Recipe Easy Festive Mexican Dinner for Parties

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This Festive Creamy Chiles en Nogada is a classic Mexican dish featuring roasted poblano peppers stuffed with a sweet-savory picadillo filling and topped with a silky walnut sauce, pomegranate seeds, and parsley. It’s a show-stopping centerpiece for holidays, parties, or cozy family dinners.

Ingredients

Scale
  • 6 large poblano peppers (roasted and peeled)
  • 1 lb ground beef (lean)
  • 1/2 lb ground pork (optional)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium Roma tomatoes, chopped
  • 1 medium apple, peeled and diced (Granny Smith recommended)
  • 1 ripe pear, peeled and diced (Bartlett or Bosc)
  • 1/2 cup raisins
  • 1/4 cup dried apricots, chopped (optional)
  • 1/4 cup almonds, chopped (toasted lightly)
  • 1/4 cup walnuts, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth (low sodium)
  • 1 cup walnuts (soaked in hot water for 30 minutes, then drained)
  • 1/2 cup milk (whole or plant-based)
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup queso fresco or feta cheese (crumbled)
  • 2 tablespoons sugar or honey
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat oven to 425°F (220°C). Place poblanos on a baking sheet and roast for 10-15 minutes, turning halfway, until skins blister and blacken.
  2. Transfer roasted poblanos to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins gently, keeping peppers whole. Make a small slit lengthwise and carefully remove seeds. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent (about 3 minutes).
  4. Add ground beef (and pork, if using), cook until browned and crumbly—about 7 minutes. Drain excess fat if needed.
  5. Add diced apple, pear, raisins, apricots, almonds, and walnuts. Stir well. Sprinkle in cinnamon, cloves, salt, and pepper.
  6. Add chopped tomatoes and pour in chicken broth. Simmer for 10 minutes, stirring occasionally, until the mixture thickens and fruit softens.
  7. Drain soaked walnuts and add to a blender or food processor. Pour in milk, crema, queso fresco, sugar, cinnamon, and salt. Blend until ultra-smooth and creamy—about 2 minutes. Scrape down sides as needed.
  8. If sauce is too thick, add a splash more milk. If it’s too thin, toss in a few more walnuts.
  9. Carefully spoon the picadillo filling into each roasted pepper. Don’t overfill—chiles should close easily. Place stuffed chiles on a serving platter.
  10. Pour walnut sauce generously over the stuffed chiles. Sprinkle pomegranate seeds and parsley on top for a festive finish.

Notes

Wear gloves when peeling roasted poblanos if your skin is sensitive. The walnut sauce can be made up to three days ahead and stored in the fridge. If chiles tear, tuck them closed and cover with sauce. Filling can be prepped a day ahead. For vegetarian, substitute lentils, tofu, or mushrooms for meat. For dairy-free, use coconut milk and vegan sour cream. Taste filling before stuffing and adjust seasoning. Double the sauce for extra drizzling.

Nutrition

Keywords: Chiles en Nogada, Mexican Independence Day, festive dinner, walnut sauce, stuffed peppers, holiday recipe, party food, traditional Mexican, gluten-free, easy Mexican recipe

Find it online: https://hungermind.com/chiles-en-nogada-recipe-easy-festive-mexican-dinner-for-parties/