El Chile en Nogada: Seasonal and National Dish

Ingredients

• 4 poblano peppers, large, unblemished, roasted and peeled
• For the picadillo filling
• 400 g mixed minced pork and beef
• 1 ripe peach, peeled, finely diced — August–September variety
• 1 pear, peeled, finely diced — local seasonal variety
• 2 ripe tomatoes, peeled and chopped
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 30 g raisins
• 30 g blanched almonds, roughly chopped
• 30 g candied citron or biznaga, finely diced
• 1 tsp ground cinnamon
• 3 cloves, ground
• 3 black peppercorns, ground
• 30 ml neutral cooking oil
• For the nogada (walnut cream sauce)
• 200 g fresh walnuts, peeled of inner papery skin — the August–September fresh harvest only
• 150 g fresh goat's cheese or queso de cabra, crumbled
• 100 ml crema or thick soured cream
• 30 ml dry sherry or white wine
• 1 pinch salt
• 1 pinch white sugar, to balance
• To garnish
• 1 pomegranate, seeds only
• 1 small bunch flat-leaf parsley, leaves only, coarsely chopped

Method

1. 1
   Char the poblano peppers directly over an open flame or under a very hot grill, turning until the skin is uniformly blackened and blistered on all sides. Place in a sealed plastic bag or covered bowl for 15 minutes to steam. Peel away the charred skin, make a single longitudinal slit, and remove the seeds and veins carefully, keeping the pepper intact. The pepper is ready when it is completely clean of skin, its flesh yielding but not torn.
2. 2
   Heat the oil in a wide pan over medium heat. Cook the onion until soft and translucent, then add the garlic and cook briefly until fragrant. Add the minced meat and cook, breaking it up, until no pink remains. Add the tomatoes and cook until the liquid has largely reduced and the mixture is dense. Stir in the cinnamon, cloves, and pepper, then fold in the raisins, almonds, candied citron, peach, and pear. Cook for a further 5 minutes until the fruit has softened into the meat and the picadillo holds together as a cohesive mass that does not weep liquid when pressed — this is where the dish lives or dies, because a filling that is too wet will collapse the pepper and bleed into the cold nogada, destroying the dish's three distinct colours.
3. 3
   Remove the filling from the heat and allow it to cool to room temperature. Spoon the picadillo generously into each prepared poblano through the slit, filling to capacity without splitting the walls. Press the slit gently closed. The stuffed pepper should feel firm and evenly weighted when lifted.
4. 4
   Combine the fresh walnuts, goat's cheese, crema, and sherry in a blender or food processor. Process until smooth and pourable but still with body — not thin. Season with salt and a pinch of sugar. The nogada is correct when it coats a spoon in an opaque, ivory-white layer and carries no bitterness from the walnut skin.
5. 5
   Arrange the stuffed peppers on individual plates at room temperature — the dish is served cold or at ambient temperature, never hot. Spoon the nogada generously over each pepper so the white sauce covers it completely. Scatter pomegranate seeds across the white surface and finish with chopped parsley leaves. The finished plate shows an unbroken field of white interrupted by scattered red seeds and green herb, replicating the three colours of the Mexican flag.