Chile en Nogada

by POM Wonderful

Total Prep Time

Over an hour



Degree of Difficulty



Salsa Nogada: 
Makes 2 cups
3 cups water, room temperature
1 cup walnuts, halved and soaked in 3 cups warm water to soften
1 cup whole milk
¾ oz. goat cheese
2 teaspoons kosher salt
¾ tablespoon sherry vinegar

Pork Picadillo:
1 cup arils from POM Wonderful Pomegranates (or 1 cup POM POMS Fresh Arils), for garnish
1 lb. pork shoulder, cut into 3" pieces
chicken stock, as needed
3 tablespoons pork lard
¼ plantain, thinly sliced
1 cup white onion, chopped
1 small clove garlic, peeled
3 plum tomatoes, diced and reserved in liquid
4 tablespoons black raisins
4 tablespoons walnuts, coarsely chopped
4 tablespoons pine nuts
½ Granny Smith apple, diced
½ Bartlett pear, diced

Chiles en Nogada
6 poblano chilies
1 cup Salsa Nogadachopped parsley, for garnish
kosher salt, to taste


Salsa Nogada:
Drain the walnuts from the water and add to the bowl of a food processor fitted with a steel blade. Add the rest of the ingredients and purée until smooth.

Pork Picadillo:
Prepare fresh pomegranate arils, if necessary.* Place the pork in a pot and just cover with chicken stock or water. Bring to a low simmer. Simmer over low heat until the meat is tender, about 3 hours. Cool the meat and shred. In a small skillet, melt 1 tablespoon of the pork lard and sauté the plantain until it is lightly browned. Set aside. Heat the rest of the lard in a large Dutch oven over medium heat. Sauté the onion and garlic until they begin to soften, about 2 minutes. Add the tomatoes and their liquid; cook until the liquid is reduced, about 5 minutes. Add the shredded pork, plantains and raisins. Continue to cook for another 10 minutes. Stir in the walnuts, pine nuts, apple and pear. Remove from the heat. Season with salt, to taste.

Chiles en Nogada:
Preheat the oven to 250°F. Carefully char the skin of the poblano chilies over an open flame. Steam the charred chilies in a bowl covered with plastic wrap for 30 minutes. Without removing the stem or puncturing, peel and carefully cut an opening down the length of the chilies to remove the seeds and the veins. Fill each chili with ½ cup of the pork picadillo. Carefully wrap them closed so that they resemble a fresh, whole chili. Lay the finished chiles on a parchment-lined sheet tray in a single layer and heat in the oven for 10 minutes. To serve, place a chile in the center of a plate and ladle the Salsa Nogada on top of each. Garnish with arils and chopped parsley.

*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)


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