Chiles En Nogada Made Vegetarian (Poblano Peppers In Walnut Sauce)

Name: Chiles En Nogada Made Vegetarian (Poblano Peppers In Walnut Sauce)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 1.5 cups or 81 grams or 2.85 oz of dry TVP granules; 2 cups water; 1 Tablespoon lime juice; 1 Tablespoon soy sauce; 6 large Poblano peppers; 2 Tablespoons olive oil; 4.65 oz white onion (finely chopped (i'ts 132 grams)); 1 Tablespoon garlic cloves; 2 small peaches (or 80 gm or 6.35 oz of peeled and evenly chopped peaches*); 2 small granny smith apples ( or 231 g or 8.10 oz of peeled and evenly chopped apple*); 2 small green pears ( or 225 gm or 7.90 oz of peeled and evenly chopped pear*); 1/4 cup almonds, blanched and roughly chopped almonds (25 grams); 1/2 cups raisins** (50 to 100 grams); 1/2 Tablespoon Mexican cinnamon (to start and adjust to taste); 1/4 teaspoon ground clove (to start and adjust to taste); 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 Tablespoon fine sea salt (start with half then gradually add more as desired); 1 teaspoon ground black pepper (adjust to taste); 4.25 oz. walnuts (buy the absolute freshest available to you & peeled if possible (120 grams) ); 1 cup media crema (or substitute with full fat milk***); 3.5 oz. plain goat cheese (100 grams); 1/4 teaspoon fine sea salt (to start, add more to taste, I used 1/2); 1/2 teaspoon granulated sugar; pinch ground black pepper ( optional); 1 cup pomegranate seeds (134 grams); 1.5 cup finely chopped parsley leaves (amount will depend on your like or dislike of parsley)

Instructions

Prep:30minCook:2h

Chiles en nogada or stuffed poblano peppers in walnut sauce, are a festive dish eaten during the Mexican Day of Independence festivities. They’re delicious and unlike any other Mexican food you’ve ever eaten.

Updated at: Thu, 18 Jun 2026 20:03:34 GMT