2 Photos
Recipe of Chile in Nogada


Recipe of Chile in Nogada


Select File

Validate Cancel

Chile in Nogada

40 min
50 min
Super List
Upload a picture
To print
The Chile in Nogada Capeado is a conventual dish created to symbolize the colors of the Three Guarantees Army flag. The green of the chili represents hope, the white of the nogada the religion and the red the pomegranate for the union. With this recipe we teach you how to make chile en nogada capeado, so that this September 15th you don't miss eating this traditional recipe from Mexico and especially from the national holidays. In addition, the Chile en Nogada is delicious for the combination of meats, the filling of fresh fruits and dried fruits and the sherry make it incredibly tasty. This sophisticated dish covered with the classic nogada sauce is a delicate and complex process to make it. It involves patience in its preparation, as well as various culinary techniques. Don't hesitate preparing with us the perfect batter that will make it an spectacular and traditional dish.


8 servings
  • 3 tablespoons of lard
  • 3 tablespoons of garlic finely chopped
  • 1/4 of cup of onion finely chopped
  • 1 cup of ground beef pork loin
  • 1 cup of tomtato roasted, skinned and ground
  • 1/4 of cup of plantain cut into cubes
  • 1/4 of cup of peach cut into cubes
  • 1/4 of cup of apple cut into cubes
  • 1/4 of cup of pear cut into cubes
  • 1/4 of cup of raisins
  • 1/4 of cup of almond skinless
  • 3 tablespoons of pinion white or pink
  • 1/4 of cup of fruit acitronada, cut into small cubes
  • 1 teaspoon of clove freshly ground
  • 1 teaspoon of cinnamon powder
  • 2 bay (laurel)
  • 1 teaspoon of thyme ground
  • 1 tablespoon of Dried oregano
  • 1 pinch of salt
  • 1 cup of sweet sherry for filling
  • 8 poblano peppers skinless and seedless
  • 2 eggs separated into egg whites and yolks
  • 3 tablespoons of flour to cover chile before through batter
  • enough of oil to fry
  • 2 cups of walnut fresh and peeled, for the nogada
  • 1 cup of goat cheese for the nogada sauce
  • 2 cups of milk for the nogada sauce
  • 3 tablespoons of sugar for the nogada sauce
  • 1/2 cup of sherry white, for the nogada sauce
  • 1 pinch of nutmeg for the nogada sauce
  • enough of red pomegranate to decorate
  • enough of fresh parsley to decorate
  • enough of walnut finely chopped
  • enough of Regio Advanced® paper towels to remove excess oil
  • 1 cup of ground beef of beef loin


For the filling, heat a pan over medium heat with the lard and cook the onion until golden brown, add the garlic and the ground meat. Cook until the meat changes color and season with salt and pepper.
Add the banana, peach, apple, pear, raisins, almonds, pine nuts, walnut to the preparation of the meat cooking one by one each ingredient a few minutes before adding the next. Season with cloves, cinnamon, bay leaves, thyme, oregano, salt and add the sherry. Cook 20 more minutes season to taste. Remove from heat.
Heat a comal over medium heat, roast the chiles until they are "burned", place in a bag so that they sweat for about 20 minutes. Remove from the bag and with the help of a knife remove the skin, veins and seeds. Fill the chiles with the previous preparation close with toothpicks.
For the batter, in a bowl beat the whites with the salt until it forms peaks, add the yolks and the flour without stopping to beat. Cover the chilies with flour and dip them in the batter.
Heat a skillet over medium heat with oil, fry each chilli until the coating is browned and remove from frying. Remove excess grease with a Regio® Advanced paper towel.
For the nogada, blend all the ingredients until you obtain a smooth and smooth sauce.
Serve the chili with the nogada as a mirror, sauté with a little more nogada and decorate with the pomegranate, parsley and walnut. Enjoy

Did you cook this recipe?

Print recipe for:

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.
Rate this tip
Ratings (3)
Gloria Monar
20/08/2019 13:15:54
Me encanta
Sakura GF
20/08/2019 13:10:19
Riquísimos los chiles
Soph Rp
12/09/2018 13:15:30
Espectacular, muy tradicional.

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.