Chiles en Nogada

Chiles en nogada is a traditional mexican dish that represents the patriotism of the mexican flag. The dish was originally created in Puebla in 1822 in honor of Agustin de Iturbide; Mexico’s proclaimed emperor at the time.

According to the myth it is said that he visited Puebla on May 18, 1822 in remembrance of his saint day celebrated by the Catholic Church as the day of Saint Augustine of Hippo. The nuns were honored to have such a distinguished guest that they intended to create a dessert that would honor the emperor’s rule of Mexico. The creation was called “Chiles en Nogada” a poblano chile stuffed with fruits and covered with creamy nut sauce that represented the white stripe of the flag, sprinkled with pomegranate seeds that represent the red stripe of the flag, and a touch of cilantro which represented the green of the proudly new Mexican flag. Though there is no record in history or other myths about whether the Emperor enjoyed the chiles en nogada or not, the dish has become a national tradition well known around the world for its delightful taste. Currently the dish is served as a main entrée, not a desert.

Servings for 4


  • 4 Poblano peppers, roasted and peel
  • 1 lb of boneless pork, diced into small pieces
  • 1 tbsp. of canola oil
  • 2 tsp. tomato paste
  • 1 tsp. dried aprictos
  • 1 tsp diced apple
  • 1 tsp. diced pears
  • 1 tsp. of raisins
  • 2 tsp. of diced onion
  • 1 clove of garlic, minced
  • 1 cup of Tequila Blanco
  • Salt and pepper to taste

For sauce:

  • 2 cups of heavy cream
  • 1 cup of white wine sugar
  • 1 clove of garlic, minced
  • 1 shallot, minced
  • 1/4 cup of almonds, ground
  • Salt and pepper to taste
  • Cilantro and pomegranate for garnish


Heat a large skillet on high, add oil and when hot add the boneless pork. Sauté until the meat starts to turn white. Add diced onions and continue to sauté, when onions are translucent add chopped garlic, apricots and all of the fresh and dried fruit, sauté for a minute then add tomate paste and continue, until the paste has covered all of the ingredients. Add Tequila Blanco and continue to cook until meat is tender, season to your taste. Use this mix to stuff the peppers.

At this point put garlic in a pan until it turns to a light caramel color, add white wine sugar and reduce until almost gone. Add heavy cream and simmer until reduced in half. Adjust seasoning and finish with almonds.

Viva Mexico!