Chile en Nogada – Traditional Independence Day Meal

Mexican Independence Day Meal


September is called  Mes Patrio (Country Monthy) and probably the most traditional dish to eat in any restaurant will be Chiles en Nogada.  In case you want to make them for a nice Traditional dinner on either the 15th or the 16th of September, here is the recipe courtesy of Mavi Graf

Chile en Nogada – Traditional Independence Day Meal


  • 4 Poblano peppers
  • 250 grs ground beef shoulder
  • 250 grs ground pork shoulder
  • 100 grs butter
  • 1 tbsp. cooking oil
  • ½ cup dry white wine
  • 1 white onion
  • 2 large cloves of garlic
  • 4 celery stalks
  • 1 tbsp fresh sage (finely chopped)
  • 4 tbsp parsley (finely chopped)
  • 1 tbsp fresh tarragon (finely Chopped)
  • 1 tsp. dried oregano
  • 1 Gala Apple
  • 3 guavas (seeded)
  • 1 pear
  • 1 peach
  • 100 grs dried apricots
  • 100 grs Acitrón (caramelized Viznaga cactus)*
  • 100 grs almonds (chopped)
  • 100 grs raisins1 tsp. cinnamon (ground)
  • ½ tsp. ground clove (ground)
  • Sea salt and pepper to taste
  • 200 grs requesón (you can use ricotta cheese instead)
  • ¼ to ½ cup of milk
  • ½ cup walnuts
  • 1 slice of white onion
  • 2 guavas (seeded)
  • 1 to 2 tsp sugar
  • 1 tsp vanilla
  • Dash of freshly ground nutmeg
  • Natural sea salt and pepper to taste
  • 2 pomegranates (For garnish)
  • 1 tbsp. finely chopped parsley (for garnish)


  1. Wash and dry the peppers, rub a little bit of cooking oil on them and roast them on direct flame on your stove until they are coverd in blisters.
  2. Place them inside a bag and let rest for about 10 to 12 minutes (this will make them steam and peel easier).
  3. Clean them and open a small incision on one of the sides, carefully remove all seeds and veins trying not to cut too much so they keep their shape and you have a better presentation of your dish.
  4. Once they are all cleaned, set them aside.In a sauce pan, melt butter and oil add both ground meats, moving constantly for around 5 minutes, until no longer pink.
  5. Add cinnamon and cloves, mixing well.
  6. Add chopped onions and celery, mixing well, cover and cook for five minutes.
  7. Add white wine, salt and pepper to taste, then finely chopped garlic.
  8. Mix well, cover again and cook for another 5 minutes.
  9. Add chopped sage and tarragon (reserve chopped parsley).
  10. Add diced apple, pear, peach and guavas, continuing with dry fruits and nuts in very small cubes. Mix everything very well, cover the pan and let it cook at very low fire for 15 minutes.
  11. Meanwhile continue with the “Nogada” or Nut sauce:
  12. Put in blender all sauce ingredients: “requesón” or ricotta cheese, white onion, sugar, guavas, walnuts, salt, pepper, nutmeg, vanilla and just ¼ cup milk.
  13. Blend to make a creamy slightly sweet sauce.
  14. Use more milk if you want it a little thinner.
  15. Set aside.Peel and seed the pomegranate.
  16. Set them aside
  17. After the 15 minutes, check salt and pepper of the meats mixture, turn it off and add 3 tbsp. chopped parsley (reserve 1 tbsp for garnish), cover and let rest for five more minutes.
  19. Stuff the pepper with the filling, place on center of plate (you can serve it over a small amount of long grain rice to create height) cover with Nogada sauce and sprinkle pomegranate seeds on top using just a little bit of the chopped fresh parsley for decoration.
  20. Serve one per person
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