Chile Poblano en Nogado (Stuffed Fried Chillies with Walnut Sauce)

Elisabeth Luard combines fruity pork and Mexican chillies in this fabulous recipe for peppers with pizzazz!
Chile Poblano en Nogado (Stuffed Fried Chillies with Walnut Sauce)
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 6-12 chilli poblanos or green peppers, (depending on size)
  • oil, for frying

For the picadillo stuffing:

  • 2 tbsp oil
  • 700 g minced pork
  • 1 onion, finely chopped
  • 2 clove garlic, finely chopped
  • 450 g tomatoes, skinned and chopped
  • 2 tbsp raisins, soaked in a little orange and lemon juice
  • 1 papaya or peach, diced
  • 2 tbsp slivered almonds
  • 1 tsp cinnamon
  • black pepper

For the walnut sauce:

  • 100 g walnuts, crushed
  • 4 tbsp cream cheese
  • 350 ml soured cream
  • small pinch of sugar and cinnamon

Tips and Suggestions

Buying and Storing of the Poblano:

The colour should be bright and the skin shiny and stretched. Check for bad patches and signs of wrinkling: there should be no soft dimples - a sign of impending rot. Store in the salad compartment of the fridge for no longer than a week. Unripe fruits, picked green and immature - will probably ripen to red, but will become wrinkled and soft. It is best to buy at the stage of ripeness that you need.


1. Toast the peppers by holding them on a long fork over a naked flame or by placing them under the fiercest grill until the skin chars and blisters. Drop them in a paper bag and leave for 10 minutes to loosen the skins. Slip off the skin, slit neatly lengthways and remove the seeds. Reserve.

2. To prepare the picadillo, heat the oil in a frying pan over a moderate heat and gently fry the pork, onion and garlic until the onion is softened and the meat is brown.

3. Add the tomatoes and simmer until the juices have evaporated - the mixture should not be too wet.

4. Add the fruits and nuts. Season with cinnamon, salt and freshly ground black pepper and set aside to cool.

5. Whisk all the ingredients for the walnut sauce together. Chill and set aside to serve separately.

6. Set the oven to 180°C/gas 4. Heat the oil in a deep frying pan and fry the peppers for 2 to 3 minutes. Drain and cool.

7. Stuff the peppers with the picadillo mixture and arrange in a baking dish. Heat through. Serve with the walnut sauce.

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