Chiles en Nogada is a stunning and traditional Mexican dish that beautifully represents the country’s flag with its rich green, white, and red colors. The vegetarian version of this celebrated dish maintains the cultural integrity and complex flavors of the original while using plant-based ingredients. Stuffed poblano peppers form the base; they are filled with a savory mixture of fruits, vegetables, and nuts, including ingredients like plantains, apples, pears, and almonds, capturing the essence of the harvest season.
The stuffed peppers are then draped in a creamy walnut-based sauce known as ‘nogada,’ lending a luxurious, velvety texture and a subtle sweetness. Finally, the dish is garnished with pomegranate seeds, adding a burst of color and a tangy flavor that complements the rich filling and sauce. Chiles en Nogada is often served at room temperature. It is a perfect dish for celebrations, particularly around Mexican Independence Day, which pays homage to the nation’s heritage and flavors.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyBeginnerRoast and Prep the Peppers:
Char the poblano peppers on all sides over an open flame or under a broiler until the skins are blackened and blistered.
Place them in a plastic bag or covered bowl to steam, then gently peel away the skins. Make a slit in one side of each pepper and carefully remove the seeds, leaving the stems intact.
Make the Filling:
Heat the olive oil in a pan over medium heat. Sauté the onions and garlic until translucent.
Add the diced fruits, almonds, and raisins, and cook for a few more minutes. Season with cinnamon, cumin, salt, and pepper. Let the mixture cool.
Prepare the Nogada Sauce:
In a blender, combine the soaked walnuts, milk, goat cheese, sugar, and cinnamon. Blend until you have a smooth, creamy sauce. Season with salt to taste.
Stuff the Peppers:
Carefully stuff the fruit mixture into each poblano pepper.
Assemble the Dish:
Place the stuffed peppers on serving plates. Generously drizzle with the nogada sauce.
Garnish and Serve:
Sprinkle pomegranate seeds and parsley leaves over the top to resemble the Mexican flag. Serve at room temperature.
Ingredients
Directions
Roast and Prep the Peppers:
Char the poblano peppers on all sides over an open flame or under a broiler until the skins are blackened and blistered.
Place them in a plastic bag or covered bowl to steam, then gently peel away the skins. Make a slit in one side of each pepper and carefully remove the seeds, leaving the stems intact.
Make the Filling:
Heat the olive oil in a pan over medium heat. Sauté the onions and garlic until translucent.
Add the diced fruits, almonds, and raisins, and cook for a few more minutes. Season with cinnamon, cumin, salt, and pepper. Let the mixture cool.
Prepare the Nogada Sauce:
In a blender, combine the soaked walnuts, milk, goat cheese, sugar, and cinnamon. Blend until you have a smooth, creamy sauce. Season with salt to taste.
Stuff the Peppers:
Carefully stuff the fruit mixture into each poblano pepper.
Assemble the Dish:
Place the stuffed peppers on serving plates. Generously drizzle with the nogada sauce.
Garnish and Serve:
Sprinkle pomegranate seeds and parsley leaves over the top to resemble the Mexican flag. Serve at room temperature.
Notes
Perfect Beverage Pairing:
- Off-Dry Sherry: A Fino or Manzanilla Sherry would complement the rich flavors without overpowering the delicate balance of sweetness and spice.
