Chilies en Nogada

La Cocina Mexicana de Pily

Chilies en Nogada

La Cocina Mexicana de Pily


8 poblano chilies (deveined)
vegetable oil
1/2 onions (chopped)
2 cloves garlic (chopped)
6 tomatoes (large, skinless, seeded, and chopped)
1 cinnamon sticks
ground cloves
ground black pepper
1 peaches (peeled and chopped)
1 apples (peeled and chopped)
1/2 plantains (ripe, chopped)
1/4 cups raisins
1/2 cups pinenuts
1/3 cups almonds (peeled and chopped)
3/4 kilograms pork meat (ground)
1/2 cups sherry
sugar (optional)
1 cup pomegranate (grains)
parsley (chopped)
1/4 cups walnuts
1 cup cream
85 grams cream cheese
ground black pepper
milk (optional)


1Roast the poblano chilies. Once the skins burn, place in a plastic bag and set aside for 15 minutes. Peel the chilies.
2In a saucepan, add vegetable oil. Saute the onion and garlic.
3Add the tomato, cinnamon, a pinch of cloves, and salt and pepper to taste. Continue to cook for 3 minutes.
4Add the peach, apple, plantain, raisins, pine nuts, and almonds. Bring to a boil and cook for 3 minutes.
5Add the meat and sherry. Bring to a boil and season with salt as needed. Add sugar if desired.
6Continue to boil until the sauce reduces.
7In a blender, add the nuts, cream, cream cheese, and salt and pepper to taste. Puree until smooth.
8Add milk if needed.
9To serve, stuff the chilies. Pour the sauce on top. Garnish with pomegranate and parsley.
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Yummly User
Katelynn C. 9 Jun 2015
I had no idea chiles could taste this good before I made this recipe. I absolutely loved the ingredients. The combination of fruits are perfect. I didn't use any sherry. Instead I added chicken broth for a little liquid.