Mexican Stuffed Chillies in Walnut Sauce

Mexican Stuffed Chillies in Walnut Sauce


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Poblano chillies or capsicums stuffed with a flavourful pork mixture and served with walnut sauce. Watch this recipe being made in the Allrecipes Video.


Makes: 8 stuffed chillies

  • 8 poblano chillies (or green capsicums)
  • Filling
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 750g pork mince
  • 350g peeled, seeded and chopped tomatoes
  • 1 small bunch fresh parsley, chopped
  • 2 tablespoons chopped blanched almonds
  • 2 tablespoons raisins
  • 2 tablespoons glace peel
  • 2 tablespoons pine nuts
  • 4 cloves, ground
  • salt and pepper, to taste
  • 1 apple, chopped
  • 1 peach, chopped
  • 1 plaintain or banana, chopped
  • Sauce
  • 450ml milk
  • 150g soft goat's cheese
  • 300g walnuts
  • 1 tablespoon sugar
  • 1 (2.5cm) piece cinnamon stick
  • Garnish
  • 250g pomegranate seeds
  • 1 handful chopped parsley

Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

  1. Roast the poblano chillies over an open flame until the skin is black and charred on all sides (you can do this on the BBQ or on a gas hob).
  2. Place the hot chillies in a plastic bag, or in a large bowl covered with cling film. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut an incision in each chilli lengthways and remove the seeds.
  3. In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Add the pork mince and cook for about 7 minutes, breaking it up with a spoon. Add all of the remaining filling ingredients, mix well and simmer till meat is cooked through.
  4. Meanwhile, in a blender, combine the milk, goat's cheese, walnuts, sugar and cinnamon. Blend till smooth and creamy.
  5. To serve, fill each chilli with the pork stuffing mixture. Place on a serving plate and drizzle with the walnut sauce. Sprinkle over the pomegranate seeds and parsley, and enjoy!

Watch a video of it being made…

Chiles en Nogada
Chiles en Nogada

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