Charred Chile en Nogada with Pomegranate and Walnut Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Poblano chiles roasted and stuffed with savory picadillo, topped with a creamy walnut sauce and vibrant pomegranate seeds for an iconic Pueblan dish. This Mexican-inspired pork recipe, ready in about 70 minutes, pairs poblano chiles, ground pork, white onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large poblano chiles
• 1 lb ground pork
• 1 medium white onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 small apple, peeled and diced
• 1 small pear, peeled and diced
• 1/4 cup raisin
• 1/4 cup almonds, chopped
• 2 medium tomato, finely chopped
• 1 small cinnamon stick
• 2 whole cloves
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup walnuts, soaked in milk for 1 hour
• 1 cup milk
• 2 oz cream cheese
• 1 tbsp granulated sugar
• 1/2 cup pomegranate seeds
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Roast 4 large poblano chiles directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered. Place chiles in a plastic bag for 10 minutes, then peel off skins carefully to keep the chiles intact.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat and sauté 1 medium finely chopped white onion and 3 minced garlic cloves for 3 minutes until translucent.
3. Step 3: Add 1 lb ground pork to the skillet, breaking it up, and cook for 8 minutes until browned and cooked through.
4. Step 4: Stir in 2 diced medium tomatoes, 1 small peeled and diced apple, 1 small peeled and diced pear, 1/4 cup raisins, 1/4 cup chopped almonds, 1 small cinnamon stick, 2 whole cloves, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes until the mixture thickens and flavors meld.
5. Step 5: Drain 1 cup walnuts soaked in 1 cup milk for 1 hour, then blend walnuts with 2 oz cream cheese and 1 tbsp granulated sugar until smooth to create the nogada sauce.
6. Step 6: Carefully stuff each peeled poblano chile with the pork picadillo mixture and place on a serving plate.
7. Step 7: Spoon the creamy walnut nogada sauce generously over each stuffed chile, then sprinkle 1/2 cup fresh pomegranate seeds and 2 tbsp chopped fresh parsley on top. Serve at room temperature.