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Recipe of Chile in Nogada

Chile in Nogada

20 mins
20 mins
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We present a classic of Mexican cuisine. Delicious poblano peppers stuffed with ground meat, fruits and citron, bathed in a creamy nogada made with milk, goat cheese and walnut. Your family will love it!
Learn more about Cocina Lala®


5 portions
  • 1/4 cups oil
  • 1/2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 150 grams ground beef, of pork
  • 150 grams ground beef, beef
  • 1 cup mashed tomatoes
  • 100 grams almond, filleted
  • 100 grams raisin
  • 2 plantain, diced and fried
  • 100 grams toasted pine nuts
  • 5 whole cloves
  • 2 branches cinnamon
  • 2 tablespoons salt
  • 2 peaches, cut into cubes
  • 2 pears, cut into cubes
  • 2 apples, cut into squares
  • 1 candied lemon peel, diced
  • 4 poblano peppers, roasted, sweated and peeled
  • 350 grams walnut
  • 3 cups milk, LALA®, for the nogada
  • 1 tablespoon sugar, for the nogada
  • 1 teaspoon salt, for the nogada
  • 1 goat cheese, for the nogada (190 g)
  • 1/2 bunches parsley, chopped
  • 1 cup red pomegranate, shelled


In a deep pan heat the oil over medium heat and fry the onion, garlic and meat.
Add the tomato puree, the almonds, the raisins, the plantain and the pine nut.
Season with cloves, cinnamon and salt, mix until integrated. Add the peach, the pear, the apple and the acitron. Remove the cinnamon.
Fill the chiles with the meat. Reservation.
For the nogada, liquefy the milk with the walnut, the goat cheese, the sugar and the salt.
Serve the chili with the nogada, decorate with the parsley and the pomegranate.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Kim Belem Belem
17/11/2018 09:01:55

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