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Recipe of Chile in Nogada


Recipe of Chile in Nogada


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Chile in Nogada

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

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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 (4)
Alma Delia Sanchez Soto
11/09/2020 12:58:31
En que momento se incorpora el jitomate asado?
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.

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