Chiles En Nogada

chiles en nogada
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  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
417 Calories
25g Fat
31g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 417
% Daily Value*
Total Fat 25g 33%
Saturated Fat 9g 46%
Cholesterol 167mg 56%
Sodium 125mg 5%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Protein 20g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A traditional dish consisting of a stuffed green chile topped with creamy walnut sauce and red pomegranate—the colors of the Mexican flag. This dish is a delicious Mexican Independence day favorite.


  • 6 large green chiles (for stuffing)
  • 3/4 cup crema or sour cream
  • 1/2 teaspoon sugar
  • 1/4 cup evaporated milk
  • 1/2 cup finely chopped walnuts
  • 1 pomegranate (seeds separated)
  • 1/2 lb ground pork or beef
  • 3 garlic cloves
  • 1/4 of an onion (peeled and diced)
  • 1 tablespoon lard or vegetable oil
  • 1 apple (peeled, cored and seeded, coarsely chopped)
  • 2 tablespoons unsalted almonds (chopped)
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4 teaspoon cumin
  • 1 bunch fresh parsley (coarsely chopped)
  • 2 tablespoons raisins (softened in warm water)
  • 3 eggs

Steps to Make It

  1. Gather the ingredients.

  2. Roast the chiles and remove the skins and seeds.

  3. Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.

  4. Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown.

  5. Stuff the chiles with equal portions of the stuffing. Blend or mix the crema, walnuts, and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.

  6. Serve and enjoy!

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