Chiles En Nogada

Chiles En Nogada by

Scott Culpepper


Serves 4



  • 4 poblano peppers, roasted, peeled, and seeded
  • 1 1/2 cup shredded chicken
  • 2 tbsp. olive oil
  • 2 tsp. tomato paste
  • 2 tsp. dried apricots, finely diced
  • 2 tsp. apples, finely diced
  • 2 tsp. pears, finely diced
  • 1 tsp. raisins, finely diced
  • 1 tsp. dried cranberries, finely diced
  • 2 tsp. white onion, finely diced
  • 1 clove garlic, minced
  • 1 cup dry white wine
  • salt and pepper, to taste


  • 2 cups heavy cream
  • 1 cup dry white wine
  • 2 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large shallot, minced
  • 1 cup almonds, ground
  • 1 bunch fresh cilantro
  • salt and pepper, to taste
  • fresh pomegranate seeds, for garnish


  1. Roast and remove skins and seeds from the poblano peppers.
  2. In a hot pan, add olive oil and shredded chicken and sauté until the chicken is warm.
  3. Add diced onions and continue to sauté until onions are translucent.
  4. Add chopped garlic and all fresh and dried fruit and continue to sauté for about one more minute.
  5. Add tomato paste and continue to sauté until all ingredients are covered with tomato paste.
  6. Add white wine and continue to simmer until the wine is reduced by about half. Season to taste.
  7. Remove from heat and stuff peppers with chicken-fruit mixture; set aside.
  8. For the sauce, add oil to the sauté pan and heat. Add shallots and sauté until translucent. Add garlic and continue to sauté until it has turned a light caramel color. Add white wine and reduce until almost gone. Add heavy cream and about two tsp. of the ground almonds, stirring to combine. Reduce heat and simmer, reducing by about half.
  9. To serve, place one or two stuffed peppers on a plate and spoon enough sauce over the top to cover, and garnish with fresh pomegranate seeds, a pinch of ground almonds, and cilantro.