Chiles en Nogada (Stuffed Peppers with Walnut Sauce and Pomegranate)
Puebla's patriotic dish: roasted peppers stuffed with fruity spiced pork, under a cool walnut cream and jewel-red pomegranate.
- Time1 hr 30
- LevelHard
- Costabout £1.31 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the walnuts in boiling water for 10 minutes, drain and rub off as much of the papery skin as you can. This keeps the sauce mild.
10 min - 2
Heat the grill to high. Grill the peppers for 12 minutes, turning, until blistered and black. Cover in a bowl for 10 minutes, then peel. Make a slit down one side and carefully remove the seeds, keeping the stalk.
22 min - 3
Heat the oil in a frying pan and brown the pork for 6 minutes. Add the onion and cook for 5 minutes, then the garlic, cinnamon and cloves for 1 minute.
12 min - 4
Add the tomatoes, apple, pear, raisins, almonds and salt. Simmer for 15 minutes until thick and nearly dry.
15 min - 5
Heat the oven to 180°C (160°C fan). Stuff the peppers with the pork mixture, put them in a dish and bake for 15 minutes.
15 min - 6
Blend the walnuts with the cream cheese, milk, sugar and a pinch of salt until smooth and pourable, adding a splash more milk if needed.
- 7
Spoon the walnut sauce over the warm peppers. Finish with pomegranate seeds and parsley and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.