Chiles en Nogada is a highly festive and complex dish from Puebla, Mexico, often served around Mexican Independence Day. It features roasted Poblano peppers stuffed with picadillo (a sweet and savory ground meat, fruit, and nut filling) and smothered in a creamy, chilled walnut sauce (nogada), then garnished with pomegranate seeds and parsley to display the colors of the Mexican flag.

Prep Time	Cook Time	Serves
1 hour	45 minutes	4

Part A: Ingredients

For the Poblano Peppers

• 4 large Poblano Peppers.

For the Picadillo Filling

• 1 Tbsp Oil, 1 lb Ground Pork (or beef), 1 medium Onion, chopped, 2 cloves Garlic, minced.
• 1 large Tomato, chopped, 1/2 cup Raisins, $1/2$ cup Almonds (sliced), $1/2$ cup Diced Peach or Pear, 1/4 tsp Cinnamon, Salt and Pepper.

For the Nogada (Walnut Sauce)

• 1 cup Walnuts (peeled, if possible), 1 cup Crumbled Goat Cheese or Queso Fresco, 1 cup Whole Milk (or cream), 1 Tbsp Sherry (optional), 1 Tbsp Sugar, 1/4 tsp Cinnamon, Salt.

Part B: Instructions

Step 1: Roast and Peel the Poblanos

1. Roast the Poblano peppers directly over a gas flame or under a broiler, turning frequently until the skin is blackened and blistered all over.
2. Place the hot peppers in a plastic bag or covered bowl for 15 minutes to steam. Peel the skin, make a slit down the side of each pepper, and carefully remove the seeds and veins. Set aside.

Step 2: Make the Picadillo Filling

1. Heat oil in a skillet. Add the ground pork and cook until browned. Drain excess fat.
2. Add the onion and garlic and sauté until soft.
3. Stir in the chopped tomato, raisins, almonds, diced fruit, cinnamon, salt, and pepper. Simmer for 15 minutes until the sauce reduces and the filling thickens. Set aside.

Step 3: Make the Nogada (Walnut Sauce)

1. Soak the walnuts in warm water for 15 minutes to soften (optional: peel the skins off for a whiter sauce).
2. In a blender, combine the drained walnuts, crumbled cheese, milk/cream, sherry (if using), sugar, cinnamon, and a pinch of salt.
3. Blend until the sauce is completely smooth and creamy. The sauce should be the consistency of heavy cream. Add more milk if necessary. Refrigerate the sauce until chilled.

Step 4: Stuff and Serve

1. Carefully stuff each prepared Poblano pepper generously with the warm picadillo filling.
2. Place the stuffed peppers on individual serving plates.
3. Spoon the cold Nogada (walnut sauce) generously over the peppers, completely covering them.
4. Garnish with fresh pomegranate seeds and chopped parsley to create the Mexican flag colors. Serve immediately.