Recipe: Chiles en Nogada


Chiles en Nogada by chef Hugo Ortega.

Chef Hugo Ortega. Hugo's

Hugo Ortega, the chef and owner of the Houston hotspot Hugo's, has been serving traditional Mexican fare in the city for nearly 20 years.

This year Ortega was awarded the food industry's highest honor: The James Beard Award for Best Chef in the Southwest.

Ortega offers us his recipe for Chiles en Nogada, with Walnut Sauce.

Chiles en Nogada
Serves 8


12 oz. pork shoulder, cut into 1 in. pieces
4 cups pork stock or water
3 Tbls. corn oil
2 roasted tomatoes, peeled and chopped
2 Tbls. chopped white onion
1 garlic clove, chopped
1 lb. peaches, large dice, skin on
1 lb. Washington Red Apples, large dice, skin on
1 lb. Bosc Pears, large dice, skin on
1 ripe plantain, large dice, skinned
1/3 cup raisins, whole
1/3 cup sliced almonds, toasted
3 Tbls. sugar
8 large poblano peppers, roasted, peeled and seeded carefully, stem attached
1 Tbls. Salt


For the pork mixture:

Simmer the meat in the stock or water over low heat until it is soft (approx. 2 hours).  Cool it and shred it.  Set aside.  In a large saucepan, heat the corn oil and fry the tomatoes with the onion and garlic. Cook until the liquid evaporates.  Then add all the fruit, almonds, sugar and meat and cook for about 10 minutes. Cool mixture. 

The peppers:

Stuff each pepper with the pork mixture, careful not to tear them.  When the sauce has been made and the peppers and you are ready to serve, dredge the peppers in flour seasoned with salt.

Walnut Sauce


3 cups milk
4 cups of walnuts
½ cup cinzano
8 oz. queso aneso
1 cup sugar


Blend all ingredients together to a smooth sauce. Serve cold over chiles.

To serve:

Sauté the peppers and finish them in a 325°F oven for 20 minutes, turning them from time to time.  Put 8 peppers on your serving platter.  Pour the cold walnut sauce over the peppers and garnish with pomegranate seeds.  Serve with white rice if desired.

For more info:

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