Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada)
Chiles en Nogada pairs smoky roasted poblanos with a pork and fruit picadillo that’s gently spiced and subtly sweet. A lush walnut sauce blankets the peppers, while pomegranate seeds and parsley add bright pops of freshness and crunch. Serve this festive dish for a special dinner or holiday meal when you want rich, balanced flavors and striking color.
- Prep12 hrs
- Cook6 hrs
- Serves8
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada), not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 48 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityFair
- 41 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 58 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 54
- Heart Health
- 86
- Metabolic
- 58
- Digestive
- 32
- Inflammatory
- 40
- Performance
- 48
- General Wellness
- 1
Roast the poblano chiles over an open flame on a gas stove or grill, turning frequently, until the skin is blackened and charred on all sides, 10 to 15 minutes.
- 2
Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Let sit for 5 to 10 minutes, then uncover and peel off the skin. Cut a lengthwise slit in each chile and remove the seeds.
- 3
Heat olive oil in a large pot over medium heat. Add the onion and the garlic and cook until soft and translucent, 3 to 4 minutes. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks, about 7 minutes. Stir in the tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until the filling is cooked through and the flavors are well combined, about 10 minutes.
- 4
Combine the walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until the walnut sauce is smooth and creamy.
- 5
Fill each poblano chile with the pork filling and place on a plate. Spoon the walnut sauce over the chile and sprinkle with pomegranate seeds and parsley.
- Calories 829.12 kcal High 41%
- Protein 31.66 g Good Source 63%
- Carbohydrate 52.31 g 19%
- Total Fat 57.69 g High 74%
- Saturated Fat 12.26 g High 61%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 82.52 mg High 28%
- Sodium 236.79 mg Moderate 10%
- Dietary Fiber 12.01 g Good Source 43%
- Total Sugars 21.96 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 190.06 mg Moderate 15%
- Iron 4.47 mg Good Source 25%
- Potassium 1191.5 mg Good Source 25%
- Vitamin A 159.96 mcg Moderate 18%
- Vitamin C 111.31 mg Good Source 124%
- Vitamin D 0.65 mcg Low Source 3%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Milk 🥛
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada) is made with 22 ingredients and serves 8. It takes about 18 hrs and is rated hard. Key ingredients include Almonds, Candied Orange Peel, Chopped Walnuts, and Cinnamon Sticks. Each serving provides about 829.12 kcal, and is a good source of protein.
Recipe Questions
- What is Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada) made of?
- The main ingredients are Almonds, Candied Orange Peel, Chopped Walnuts, Cinnamon Sticks, Cooked Apples. The full list of 22 is above.
- How long does it take to make Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada)?
- About 18 hrs in total: 12 hrs to prepare and 6 hrs to cook.
- How many calories are in one serving?
- One serving provides about 829.12 kcal. The full nutrition breakdown is above.
- Is Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada) easy to make?
- This recipe is rated hard, with 22 ingredients and 5 steps.
- Is Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada) healthy?
- Chiles en Nogada (Poblano Peppers Stuffed with Pork and Walnut Nogada) has an easyChef Pro health score of 48/100. Per serving, it provides 829.12 calories and 31.66 g of protein, or 63% of the Daily Value. It is a good source of dietary fiber, iron, potassium and vitamin C. Worth noting per serving: sodium at 236.79 mg (10% of the Daily Value) and saturated fat at 12.26 g (61% of the Daily Value). It contains Tree Nuts, Milk, Tomatoes, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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