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Chile in Vegetarian Nogada

40 mins
35 mins
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Are you a vegetarian but you love chiles en nogada? Then you must cook this Chile in Vegetarian Nogada, a recipe that goes according to your lifestyle and that is also delicious. It is also an excellent choice for Monday without meat.

Enjoy this seasonal recipe preparing a Chile in Vegetarian Nogada. The best thing is that you can use all the ingredients of the original recipe except for the ground meat, so the taste is almost the same.
Learn more about Mónica Mateos


8 portions
  • 8 poblano peppers
  • 3 tablespoons vegetal oil
  • 3 tablespoons garlic, finely chopped, for filling
  • 1/4 cups onion, finely chopped, for filling
  • 1/4 cups plantain, cut into cubes, for filling
  • 4 cups mushroom, filleted, for filling
  • 1/4 cups peach, cut into cubes, for filling
  • 1/4 cups apple, cut into cubes, for filling
  • 1 pear, cut into cubes, for filling
  • 1/4 cups raisin, for the filling
  • 1/4 cups almond, for the filling
  • 3 tablespoons pinion, for the filling
  • 1/4 cups walnut, Finely chopped for filling
  • 1/4 cups candied lemon peel, for filling
  • 1 pinch clove, for the filling
  • 1 pinch cinnamon powder, for the filling
  • to taste bay (laurel), for the filling
  • 1 branch thyme, for the filling
  • 1 tablespoon oregano, for the filling
  • 1 pinch salt
  • 2 cups walnut, soaked in milk, for nogada
  • 1/4 cups goat cheese, for nogada
  • 1/2 cups milk, for nogada
  • 3 tablespoons sugar, for nogada
  • 1/2 cups red pomegranate, to decorate
  • to taste parsley, to decorate
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Heat a comal over high heat and grill the chiles. Put them in a plastic bag and rest about 15 minutes. Clean chiles by removing skin, veins and seeds. Reservation.
For the filling heat a pan over medium heat with the oil, add the banana and cook a few minutes. Add mushrooms and cook until softened. Add the fruits cooking one by one, the nuts and season with the spices. Cook 10 more minutes. Reserve,
For the nogada, blend all the ingredients until you obtain a smooth and soft sauce, reserve.
Fill the peppers with the mushroom mixture. Serve with the nogada, decorate with the pomegranate and parsley. Enjoy


Bathe with the nogada and decorate with pomegranate, fresh parsley and minced castilla nut.


Soak the castilla nuts with milk so that the nogada is not bitter if you wish.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (3)
Elvia sotelo
12/10/2019 17:54:50
Mi buena receta nunca los he hecho pero me gustan mucho
Juan Hernández Hernández
22/08/2018 21:48:13
Son reales esos porcentajes de información nutricional? Esto es una bomba atómica para nuestro organismo... pero qué delicia...
Paola Morali
14/09/2017 00:40:15
Muy buena, solo a la nogada le puse vino blanco.

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