Chiles with Walnut Sauce (Chiles en Nogada)
This stuffed chile, inspired by C.Muñoz of Jalisco, Mexico, was supposedly created
by the people of Puebla, Mexico for a banquet in honor of Don Agustín de Iturbide’s
saint’s day on August 28. This self-proclaimed emperor led the final revolt that
won independence from Spain and signed the Treaty of Córdoba. All the dishes at
the banquet used ingredients with colors of the Mexican flag, shown here in the
green chiles, white sauce, and red pomegranate seeds. The meat and fruits used in
the filling have evolved over time, but the walnuts in the sauce are traditional,
reflecting the freshly harvested crop available in August. The historical significance
of this dish makes it ideal for celebrating Hispanic month.
This dish takes some time to prepare, but you'll find it is worth the effort!
Read the recipe through prior to preparing it. You can make the sauce and the meat
filling separately in advance, and then assemble dish when you’re ready to celebrate.
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 pound lean ground beef
- 2 tomatoes, peeled and seeded, chopped
- 1 plantain, peeled, chopped
- 1 medium apple, peeled, cored and chopped
- 1 large peach, peeled, pitted and chopped
- 1 medium pear, peeled, cored and chopped
- 1/4 cup acitrón* or candied citron
- 7 to 8 green olives with pimentos, chopped
- 1/4 cup slivered almonds
- 1/4 cup raisins
- 1/4 cup chicken broth
- 1 whole clove
- 1/2 teaspoon capers
- 2 teaspoons granulated sugar or more to taste (optional)
- 1 teaspoon salt or more to taste
- 1/2 teaspoon ground black pepper or more to taste
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup dry sherry
- 2 cups shelled walnut halves
- Boiling water
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 1 can (7.6 fluid ounces) NESTLÉ Media Crema
- 6 ounces goat cheese, queso doble crema or grated Monterey Jack Cheese
- 1/4 teaspoon ground cinnamon or more to taste
- 1 teaspoon dried sherry
- 1 tablespoon granulated sugar or more to taste
- Seeds from 1 pomegranate
- Fresh, chopped parsley leaves
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- Chiles: Roast chiles over open flame on gas stovetop or under broiler, turning
often, until skins are charred. Place in paper or plastic bag and close to “sweat”
chile for 4 to 5 minutes. Remove chiles from bag and run under cold water. Skin
will peel off easily. Make lengthwise slit to remove seeds and veins. Rinse chiles
and pat dry with paper towels. (We suggest that plastic gloves be worn when working
with the chiles as skin can become irritated. Do not touch face or eyes when working
with the chiles.)
- Meat Filling: Heat oil in a heavy large skillet over medium heat. Add onion
and garlic; cook until just soft, but not browned. Add ground beef. Cook until browned,
stirring occasionally; drain. Add the remaining ingredients except the sherry. Turn
the heat to medium low. Simmer, stirring frequently, until most of the liquid has
evaporated, about 15 minutes. Stir in the sherry and continue cooking for 5 minutes.
- Walnut Sauce: Place walnuts in medium bowl. Cover with boiling water; let
stand for 5 minutes. Drain. When walnuts are cool enough to handle, remove the skins
and discard them. (This will take a long time!) Walnuts may need to be covered with
boiling water again to keep them easy to peel.
- Place peeled nuts, evaporated milk, media crema, goat cheese, cinnamon, sherry
and sugar in blender container; cover. Blend until smooth. (It should be the consistency
of a thick milkshake.) Makes about 4 cups.
- To Assemble and Serve: Fill each chile with about 1/2 cup filling. Place stuffed
chiles on serving platter. Cover with Walnut Sauce and place remaining sauce in
serving bowl. Garnish with pomegranate seeds and parsley.
- Serve at room temperature.
Prep Time: 6 hr | Cook Time: 1 hr | 10 servings
* Acitrón is the crystallized or candied pad or paddle (leaf) of the prickly
pear cactus. This can be found at Latin markets.
Nutritional information: Calories: 520 Calories from Fat: 290 Total Fat:
32 g Saturated Fat: 12 g Cholesterol: 60 mg Sodium: 460 mg Carbohydrates: 38 g Dietary
Fiber: 5 g Sugars: 22 g Protein: 21 g
Recipe and photo credit (used with permission):
Nestlé® and meals.com
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