For the Picadillo Filling

• 1/2 cup butter
• 1 cup olive oil
• 12 garlic cloves, peeled
• 10 additional garlic cloves, minced
• 2 large white onions, grated
• 1 pound ground pork
• 1 pound ground veal
• 1 pound ground beef
• 1 pound ground ham
• 1 cup raisins or currants
• 2 1/2 cups pitted prunes, finely chopped
• 1 1/2 cups candied citron, finely chopped
• 1 cup dried apricots, finely chopped
• 6 large pears, peeled and finely chopped
• 6 peaches, peeled and finely chopped
• 4 apples, peeled and finely chopped
• 2 cups pineapple, finely chopped
• 1 ripe plantain, peeled and finely chopped
• 6 large tomatoes, finely chopped
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 10 bay leaves
• 6 sprigs fresh thyme
• 6 sprigs marjoram
• 1 1/2 tablespoons freshly ground black pepper
• 1 cup dry sherry
• 1 cup dry white wine
• Salt to taste

For the Poblano Chiles

• 32 medium fresh poblano chiles
• Salted water and vinegar, enough to cover the prepared chiles
• 2 cups all-purpose flour, for coating

For the Egg Batter

• 20 large eggs, separated
• 2 tablespoons salt, divided
• 6 tablespoons all-purpose flour
• Vegetable oil, as needed for frying

For the Walnut Sauce, or Nogada

• 4 cups walnuts
• 1 1/2 cups blanched or skinned almonds
• 14 ounces cream cheese, softened
• 7 ounces goat cheese
• 3 ounces queso fresco or feta cheese
• 1 slice white bread, crust removed and soaked in milk
• 2 cups heavy cream, or 1 cup heavy cream mixed with 1 cup half-and-half
• 1 cup whole milk, plus more if needed
• 1 tablespoon grated white onion
• 2 tablespoons ground cinnamon
• 1/2 cup dry sherry
• Salt to taste

For the Garnish

• Seeds from 6 pomegranates
• 1 large bunch fresh flat-leaf parsley, chopped

1. Prepare the Poblano Chiles

Roast the poblano chiles over an open flame, under a broiler, or on a hot comal until the skins are blistered and blackened on all sides. Place them in a covered bowl or food-safe bag for 10 to 15 minutes. Carefully remove the skins without tearing the chiles.

Cut a lengthwise opening in each chile. Remove the seeds and veins while keeping the stem and body intact. Place the chiles in lightly salted water mixed with a small amount of vinegar and soak for up to 6 hours. Drain thoroughly and pat dry.

2. Cook the Picadillo Filling

Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the 12 whole garlic cloves and cook until golden and aromatic. Remove and discard them.

Add the minced garlic and grated onions. Cook until softened and lightly golden. Add the pork, veal, beef, and ham. Sauté the meats, breaking them apart as they cook, until no pink remains.

Stir in the raisins, prunes, candied citron, apricots, pears, peaches, apples, pineapple, plantain, and tomatoes. Cook, stirring regularly, until the fruit softens and the mixture begins to thicken, about 30 minutes.

Add the cinnamon, cloves, nutmeg, bay leaves, thyme, marjoram, black pepper, sherry, white wine, and salt. Reduce the heat and simmer uncovered, stirring frequently, until the picadillo is thick and most of the liquid has evaporated, about 1 hour and 15 minutes. Remove the bay leaves and herb stems. Let the filling cool completely.

3. Fill and Flour the Chiles

Carefully spoon the cooled picadillo into each prepared poblano. Do not overfill. Gently press the opening closed, roll each stuffed chile lightly in flour, and arrange on a tray. Cover and refrigerate while preparing the batter.

4. Prepare the Batter in Batches

For the fluffiest coating, divide the batter ingredients into three batches. For each batch, beat approximately one-third of the egg whites with a portion of the salt until stiff peaks form. In a separate bowl, lightly beat one-third of the yolks with 2 tablespoons of flour. Carefully fold the yolk mixture into the beaten whites without deflating them.

5. Batter and Fry

Pour enough vegetable oil into a deep, heavy skillet to fry the chiles and heat it over medium heat. Coat one flour-dusted chile at a time in the egg batter. Carefully lower it into the oil and fry until golden, turning gently to cook both sides.

Work in small batches and do not crowd the pan. Transfer the fried chiles to paper towels or a wire rack to drain. Allow them to cool before serving.

6. Make the Nogada

If using walnuts with skins, boil them in enough water to cover for 5 minutes. Drain and peel away as much of the bitter outer skin as possible.

If the almonds are not already blanched, boil them for approximately 20 to 25 minutes, transfer them to cold water, and remove the skins.

Working in batches if necessary, blend the walnuts, almonds, cream cheese, goat cheese, queso fresco, soaked bread, cream, milk, grated onion, cinnamon, sherry, and salt. Blend until smooth and creamy. The sauce should be thick enough to coat the chiles but still pourable. Add a little more milk if needed. Cover and refrigerate until cold.

7. Garnish and Serve

Arrange the cooled chiles on individual plates or a large serving platter. Spoon the chilled walnut sauce generously over each chile. Sprinkle with pomegranate seeds and chopped parsley so the green, white, and red colors remain visible. Serve chilled or at cool room temperature.

What does “en nogada” mean?

“En nogada” means served in a walnut-based sauce. The word is related to nuez, the Spanish word for nut or walnut.

Are Chiles en Nogada served hot or cold?

Traditional versions are commonly served chilled or at cool room temperature. The picadillo-filled chile may be slightly warm, but the walnut sauce is generally served cold.

Do Chiles en Nogada have to be battered?

No. Both battered and unbattered versions are found in Mexico. This Patricia Quintana-inspired preparation uses a traditional fluffy egg batter.

Can I make this recipe ahead of time?

Yes. Prepare the picadillo and nogada one day ahead and refrigerate them separately. Fill and fry the chiles closer to serving time, then add the walnut sauce and garnishes just before presenting the dish.