Chile en nogada is one of Mexico’s most beloved dishes. The dish is typically served during special occasions and holidays, such as Christmas and Independence Day. It has a unique flavor profile that blends together several traditional Mexican flavors.

This vibrant dish contains a poblano chile pepper stuffed with shredded beef or pork, raisins, almonds, apples, and spices. It’s then topped with a creamy walnut-based sauce called “nogada” and garnished with pomegranate seeds to give it an eye-catching red, white and green color combination—the colors of the Mexican flag! This exquisite combination of flavors will leave you wanting more every time you try it!

History of Chile En Nogada

Chile en nogada was said to have been created in the early 1800s in Puebla, Mexico. It’s often served during festive occasions such as Independence Day on September 16th.

When he arrived at their doorsteps, the Augustinian nuns at Santa Monica Nunnery had to come up with something special for the visiting Agustin de Iturbide. Inspired by the colors of the Mexican flag (red, white and green) they crafted Chile en Nogada –one bite into it and everyone was instantly blown away!

How to make chile en nogada

To make chile en nogada, the first step is to roast the poblano peppers until they are soft. Then fill them up with the meat mixture that includes raisins, apples and peaches.

Spice it up with garlic powder, cumin and cinnamon for an added kick! Once all the ingredients are inside the pepper it can be set aside while you prepare the walnut-based sauce using cream cheese as its base for that rich flavor.