Chiles en Nogada

Name: Chiles en Nogada
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 cup raw walnuts, coarsely chopped; 1 cup sour cream; 4 ounces cream cheese, room temperature; ½ cup milk, plus more as needed; 2 tablespoons dry sherry wine; 1 tablespoon granulated sugar; ½ teaspoon kosher salt; ¼ teaspoon cinnamon; 12 large poblano chiles; 1 tablespoon extra-virgin olive oil; 1 pound ground pork; ½ medium yellow onion, diced; 3 garlic cloves, minced; 1 teaspoon Mexican (or regular) dried oregano; ½ teaspoon ground cinnamon; ¼ teaspoon ground allspice; 2 large ripe pears, such as Bartlett–peeled, cored and cut into ¼-inch dice; 2 plum tomatoes, cored and chopped; ½ cup raisins; Kosher salt and freshly ground black pepper; ½ cup toasted pumpkin seeds; Arils from 1 ripe pomegranate; Chopped parsley, for garnish

Instructions

Prep:15minCook:1h

Mexico’s iconic Independence Day dish of poblano chiles stuffed with fresh and dried fruits, blanketed in creamy walnut sauce and dotted with glistening, jewel-like pomegranate seeds is a celebration of seasonality, color, and heritage. Many recipes call for multiple types of fruit in the filling, but this simplified version highlights fresh pears.

Updated at: Fri, 04 Sep 2026 14:34:24 GMT