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Recipe of Traditional Chiles en Nogada

Traditional Chiles en Nogada

1h 30 mins
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A delicious and very typical dish in Mexico specially prepared at national holidays!


5 portions
  • 250 grams ground beef
  • 250 grams ground pork
  • 25 grams walnut, in halves
  • 25 grams raisin
  • 50 grams peach in syrup
  • 50 grams apple, golden
  • 1 branch cinnamon
  • 3 whole cloves
  • 1 pinch cumin
  • 5 poblano peppers
  • 50 grams sugar
  • enough salt
  • enough chicken broth
  • 1 liter sour cream
  • 2 pomegranates
  • 25 grams sugar
  • enough walnut essence
  • 25 grams walnut, in pieces
  • 300 grams candy barrel cactus
  • 1/2 onions
  • 3 cloves garlic
  • enough oil


Wash the chiles perfectly, roast them in a stove over a direct fire without burning them. Put them in a plastic bag (so they sweat). Set aside.
Chop the peach in medium cubes, wash the apple and chop it like the peach, also the acitron ** (IF YOU DO NOT HAVE ACITRON, WITH THE OTHER INGREDIENTS, IT IS ENOUGH) Put these ingredients together with the raisins, the walnut, the cumin, cloves and cinnamon in a bowl.
Chop the onion and garlic, season in oil. When the onion is transparent, add the previous ingredients, lower the heat and let the fruits release their natural sugar. Move from time to time so that it does not burn, When the raisins have inflated, season with salt and consomme.
Add the sugar (the first amount). DO NOT stop moving, since at this point you will start making a caramel, leave it on the fire until it takes the color you want (this is the color that the meat will take). When you reach the desired color add a little (2 in 2 tablespoons of walnut essence) and a little water, move vigorously so that the hardened candy dissolves. Let it boil.
At this point put the meat and let it cook. Go unraveling the meat so that finally there is a mincemeat. Leave on low heat, check from time to time.
While the meat is cooking, clean the chiles: (We can put on surgeon's gloves so that we do not get irritated with the seeds and veins) remove the skin carefully under the water, open them on the one hand and remove the seeds and the veins. Leave them aside.
To prepare the cream: liquefy the cream with the nut (second amount), the sugar (second amount) and a little walnut essence. Clean the grenade so that only the "seeds" remain.
Once the meat is cooked, fill the peppers with care not to break them, bathe with the cream and decorate with the pomegranate.


These chilies can be prepared several days in advance. Everything is refrigerated separately and when they want to serve, they are only filled, they are put in the microwave for a few seconds AS THEY ARE SERVED COLD OR TIBIO, they bathe and decorate.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (4)
06/09/2015 23:24:46
Ah! Y consomé en polvo!
06/09/2015 23:18:26
No es tradicional! Está modernizada! Cómo va a ser tradicional si lleva esencia de nuez, fruta en almíbar y tanta azúcar?
roxelyn roxelyn
03/10/2014 19:27:33
Delicioso!!!! se ve bien rico!!! y mas con la granada!!!
01/10/2013 06:57:08
A través de iOS No le puse esencia de nuez, para no endulzar mucho la carne ni la nogada, y quedaron súper buenos!!!

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