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Authentic Chiles en Nogada

40 mins
20 mins
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The authentic Chile en Nogada is typical dish of Mexican cuisine. There is a legend that says that this dish was created by the Augustinian nuns in a convent in Puebla, to celebrate the signing of Independence with the Treaties of Córdoba. A delicate dish, full of flavor and with the elegance that an event like this required. The authentic Chiles en Nogada are stuffed with sweet picadillo or ground meat, covered and soaked in a creamy nogada sauce decorated with red pomegranate seeds and finely chopped parsley. Undoubtedly, an emblematic dish with the colors that represent Mexico and that you can't miss at your table in these national holidays. So don't wait any longer and cook the authentic chiles en nogada.
Learn more about Cristian L. Macias


4 portions
  • 50 milliliters vegetable oil
  • 2 cloves garlic, chopped
  • 1/2 onions, chopped
  • 350 grams ground beef, and pork
  • 5 red tomatoes, ground
  • 100 grams almond, peeled
  • 100 grams raisin
  • 2 plantain, chopped and fried
  • 100 grams pinion
  • 5 whole cloves
  • 20 grams cinnamon
  • 10 grams black pepper
  • 20 grams salt
  • 2 peaches, Creole
  • 2 pears, dairy
  • 2 apples, panocheras
  • 1 candied lemon peel
  • 4 poblano peppers, roasted, peeled and deveined
  • 4 eggs
  • 10 grams sugar
  • 40 grams flour
  • 500 grams walnut, without skin
  • 700 milliliters milk
  • 1 goat cheese, poblano
  • 1/2 bunches parsley, chopped
  • 3 red pomegranates


Heat the oil and fry the garlic, onion and meat.
Add the ground tomato, the almonds, the raisins, the plantain and the pinion.
Season with oregano, cloves, cinnamon, thyme, ground pepper and salt, mix until integrated.
Add the peach, pear, apple and the candied fruit. Remove cinnamon and thyme.
In a bowl, whisk the whites into stiff peaks. Incorporate the yolks one at a time. Add the flour and salt.
Fill the roasted chiles, peeled and deveined.
Flour the chilies, coat them with the egg mixture and fry them in oil. Drain them on a paper napkin.
For the nogada sauce, liquefy the milk with the walnut, the goat cheese, the sugar and the salt.
Cover the chiles with the nogada sauce and decorate with the chopped parsley and the red pomegranate seeds. Serve.


Serve them in a talavera dish.


Fry the chiles just when the oil is hot.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (35)
Leopoldo Rangel
22/08/2019 07:32:58
Se ve delicioso.
Adriana Aracely Sandez Cazares
20/08/2019 19:59:01
Excelente y todos los ingredientes se consiguen, me encanta todas las recetas, gracias por compartir! Mis saludos!
Maya Equis
09/08/2019 18:24:26
Deliciosa gracias
Heredia Clara
15/06/2019 14:02:59
Me encantan las recetas
May Martínez
05/01/2019 13:12:59
Muy ricos los hice sin capear
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