Roasted Chile en Nogada with Pomegranate Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Stuffed poblano peppers filled with a savory Oaxacan spiced meat and fruit mixture topped with a creamy walnut sauce and fresh pomegranate seeds. This mexican-inspired pork ready in about 70 minutes blends large poblano peppers, ground pork, small, finely chopped white onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 peppers
• 1 lb ground pork
• 1 small, finely chopped white onion
• 2, minced garlic cloves
• 1 small, peeled and diced apple
• 1 small, peeled and diced pear
• 1/4 cup raisins
• 1/4 cup, chopped almonds
• 1 small piece cinnamon stick
• 2 whole cloves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, soaked and peeled walnuts
• 1/4 cup Mexican crema
• 1/2 cup fresh milk
• 1 tsp sugar
• 1/2 cup pomegranate seeds
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Roast 4 large poblano peppers on a baking sheet for 15 minutes, turning occasionally until skins are blistered and blackened.
2. Step 2: Place roasted peppers in a sealed plastic bag for 10 minutes to steam; then peel off skins carefully, slit each pepper lengthwise, and remove seeds.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat; add 1 small finely chopped white onion and sauté for 5 minutes until translucent.
4. Step 4: Add 2 minced garlic cloves and cook 1 minute until fragrant.
5. Step 5: Add 1 lb ground pork, breaking it apart and cooking until browned, about 7 minutes.
6. Step 6: Stir in 1 small diced apple, 1 small diced pear, 1/4 cup raisins, 1/4 cup chopped almonds, 1 small cinnamon stick, and 2 whole cloves; season with 1 tsp salt and 1/2 tsp black pepper.
7. Step 7: Cook mixture for 10 minutes stirring occasionally until fruit softens and flavors meld; remove cinnamon stick and cloves.
8. Step 8: Meanwhile, prepare nogada sauce by blending 1 cup soaked and peeled walnuts with 1/4 cup Mexican crema, 1/2 cup fresh milk, and 1 tsp sugar until smooth and creamy.
9. Step 9: Stuff each peeled poblano pepper with the pork and fruit filling and place on a serving platter.
10. Step 10: Spoon walnut sauce generously over the stuffed peppers, then sprinkle with 1/2 cup fresh pomegranate seeds and 2 tbsp chopped fresh parsley for garnish. Serve immediately.