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Chiles en Nogada

A recipe for chiles stuffed with pork and fruit

This recipe can be found at El Restaurante.

Recipe courtesy of Coast Packing; from

Makes 12 chiles

12 poblano chiles

The Picadillo:

2 lbs. boneless pork butt

1 tablespoon lard

2 cinnamon sticks

1 teaspoon cloves

1 teaspoon all-spice

2 small white onions chopped

3 tomatoes

1 green apple

1 ripe yellow plantain

2 firm yellow peaches

1/2 cup golden raisins

1/4 cup Jerez Sherry Fino

zest of one lemon

6 tablespoons unsalted butter

1 teaspoon salt

1 teaspoon sugar

The Nogada Sauce:

1 cup milk

1 cup walnuts

1/2 cup queso fresco

2 tablespoons Jerez Sherry Fino

The Capeado (optional):

10 eggs, separated

1/4 cup flour

The garnish:

1 pomegranate, seeded

3 sprigs flat leaf parsley

The Chiles and Picadillo: Preheat the oven to 300°F. Place 1 tablespoon lard in a oven-proof skillet, and heat on medium-high until rippling. Add the cinnamon, cloves and all-spice, toasting for 1 minute. Add the pork roast and sear on all sides until golden brown, about 3 minutes per side. Add 2 cups water and one white onion chopped and simmer for 5 minutes. Put into the preheated oven for 1 hour. Remove from oven and let rest for 30 minutes. Cut pork into a quarter-inch dice. Set aside.  Meanwhile, chop all the apple, peaches and plantain into a quarter-inch dice. Soak the golden raisins in the sherry. Set aside.

Roast the poblano chiles on an open flame or under the broiler until blistered and blackened — 3 minutes per side if over a flame, 5 minutes per side if under a broiler. Tightly wrap the chiles in a clean dry towel and let them “sweat” for 15 minutes. When chiles are cool enough to handle, gently remove blistered skin. Cut a slit in the side of the chile and carefully remove seeds.

Roast the tomatoes on a cast-iron comal or under the broiler until blishered and blackened and so flesh yields to touch. Peel off the skin, core and puree in a blender. Set aside.

In a large skillet, on medium-high heat melt butter. Add the chopped pork. Cook until golden brown, about 3 minutes, stirring occasionally. Then add the remaining onion. Cook until the onions are translucent, about 3 more minutes. Add the chopped apple, peaches, plantains, lemon zest and rasins and continue to cook for 5 minutes. Finally add the tomato puree, salt to taste and simmer on low for 15 minutes, stirring occasionally. Taste and adjust seasonings.  Stuff each chile with about 1/4 cup picadillo filling, so the chiles are full but not bursting at the seams.

The Sauce:  Soak the walnuts in the milk overnight. Place the walnuts, milk, sherry, queso fresco, salt and sugar in a blender and blend until a smooth, slightly thick sauce forms. If you prefer a thin sauce add more milk.

The Capeado (optional): Let eggs come to room temperature. Meanwhile, lightly coat each stuffed chile with flour. Separate yolks and whites. In a clean bowl or blender beat egg whites until very fluffy. Gently fold the yolk into the whites. Heat a pan with 1/4 cup vegetable oil or lard until rippling. Dip each floured chile in to the batter and place in hot oil, cook on each side until golden brown, about 1 minute per side. Drain on paper towels.

To Garnish and Serve: Place the chiles on a platter and pour the nogada sauce over them. Sprinkle with pomegranate seeds and parsley for garnish. Savor!


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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