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Recipe of Chiles Rellenos en Nogada

Chiles Rellenos en Nogada

1h 10 mins
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Recipe of chiles rellenos in nogada, is a recipe very typical of Mexico. The chiles are bathed in a sauce called nogada and stuffed with meat and nuts.
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12 portions
  • 12 poblano peppers, ready to fill
  • 1 kilo ground beef
  • 1/2 onions, cut into slices
  • 2 cloves garlic
  • 6 tablespoons lard
  • 1/2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 8 grains black pepper
  • 5 whole cloves
  • 1 cinnamon stick
  • 3 tablespoons raisin
  • 2 tablespoons almond, clean and departures
  • 1 cup pear, cut in cubes
  • 1/4 cups peach, in cubes
  • 2 tablespoons salt
  • 25 castilla nuts
  • 2 cups milk, the necessary (to cover the nuts)
  • 1/2 cups White bread, without borders, cut into cubes - FOR THE NOGADA
  • 125 grams fresh cheese, for the nogada
  • 1 1/2 cups whipping cream
  • 1/2 teaspoons salt, for the nogada
  • 1/2 teaspoons sugar, for the nogada
  • 1 pinch cinnamon powder, for the nogada
  • 2 cups red pomegranate
  • 1/2 cups parsley, chopped
  • 2 tomatoes, chopped into squares


Roast the chiles on a hot flame, trying not to get too heavy. Put them in a plastic bag for 5 minutes. Then peel and open them on one side to remove veins and seeds, being careful not to break them.
In a large skillet put a little oil and fry a little, immediately add 1/4 cup of water, salt and a bunch of herbs, cover and cook 3 minutes. Dry them and reserve.
FOR THE FILLING: Put the meat in a saucepan, cover with water and cook with 1/2 onion, 2 garlic and salt. When boiling, reduce heat and cook slowly for 40 minutes.
Drain the meat and reserve the broth. In another saucepan, sauté the chopped onion with the garlic in the oil, put the meat on it. In a mortar, crush the pepper, cloves and cinnamon. Incorporate the meat along with the fruits, pears and peaches.
Sauté chopped tomatoes and add to the meat, cook 10 minutes and rectify the salt, there must be a dry forcemeat. With this the peppers are filled and they settle into a platter.
FOR THE NOGADA: Put the nuts in the milk to soak for 2 hours. Blend the nuts with all the ingredients (white bread, fresh cheese, thick cream, salt, sugar and cinnamon) to make a smooth paste, put salt and sugar if necessary.
To bathe the chilies with the sauce when serving and to garnish with chopped parsley and red pomegranate.


Serve chiles and bathe in nogada, then sprinkle chopped parsley and pomegranate.

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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 (6)
Amalia Ortiz
26/07/2019 09:20:22
Muy buena receta
Saul Huitzil
16/09/2017 23:50:07
No lleva pan :v
kareen Villaverde
08/09/2017 18:50:22
Excelente receta, gracias!
gumaro morarey
02/09/2017 14:30:33
Muy buena
Iris Saldana
25/10/2015 18:45:48
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