Mexican Stuffed Poblano Peppers with Walnut Sauce

Stuffed Poblano Peppers with Walnut Sauce
Stuffed Poblano Peppers with Walnut Sauce | Source

Stuffed Poblano Peppers with Walnut Sauce is one of the most relevant traditional Mexican dishes that have turned into an almost sacred ritual of Mexican Cuisine; I would even say it is the hallmark of “special occasions”, in what food celebrations are concerned, because of its unique flavors and exotic composition.

The dish has gained fame as a very complicated hard day of labor but the truth is that one can chose to complicate it and make it as hard work as can be, or, take it easy and make it basic, much more simple and equally delicious; stuffed poblano peppers with walnut sauce will always be an elegant, festive and beautiful dish.

I wanted to post my basic “every cook can make” stuffed poblano peppers with walnut sauce recipe because Mexico has just celebrated its Independence Anniversary (16th September), commonly celebrated with this dish. Most Mexican restaurants will have it on the menu during August – September, precisely pomegranate’s season.

Candied Bishop's Weed
Candied Bishop's Weed | Source

Every granny, cook or Mexican Chef has his own recipe, the difference lies mainly in the range of dried and fresh fruit added to the filling. Some recipes use fresh peaches, apples, pears, bananas, dried apricots, raisins, all of them together, a couple of them, some mixture of dried and fresh fruit, on an on…… the combinations are endless. I personally don’t like my stuffed Poblano Peppers to get too sweet -exactly what happens when you add a lot of fruit- thus, I choose only the combo of raisins and candied bishop’s weed, which is one of the very characteristic traditional ingredients of the dish. Feel free to choose which ever fruit or fruit combination you prefer. If you can’t find bishop’s weed where you live, substitute it with any one of the fruits I enlisted above, used commonly in other recipes.

Supplies for this Recipe

Poblano Peppers-Whole
Poblano Peppers-Whole

If you don't feel like roasting and peeling the Poblano Chilies or Peppers, you can buy them ready to use. Herdez is a brand that doesn't use conservatives.


About Bishop's Weed

Bishop's weed (in Spanish, "biznaga") is a spherical cactus that grows in the northern arid states of Mexico. It was of great value to the pre-Hispanic Mexica culture that populated this area, which utilized it for medical, religious and nutritional purposes. During this period, the Mexicas used the bishop's weed pulp and flower (in its natural form) as an ingredient for many food preparations. It wasn´t until the colonial era, with the confectionary techniques the Spanish brought with them, that the pulp of the bishop's weed was used in its candied version and incorporated into festive Mexican dishes.

Consequently, the candied bishop's weed is the pulp of the spherical cactus known as bishop's weed, which has been crystallized with sugar to attain a creamy-yellowish candy, soft on the inside and firm on the outside (see picture above).

The bishop's weed pulp and flower are no longer eaten, but the candied bishop's weed (in Spanish "acitrón") is still used in traditional Mexican cuisine including savory dishes, as in the case of Stuffed Poblano Peppers with Walnut Sauce, and sweet bakery.


12 large Poblano Peppers


1 tablespoon oil

2 cloves garlic finely chopped

1/3 cup onion finely chopped

¼ kilo (9 ounces) ground beef

¼ kilo (9 ounces) ground pork

1½ cup roasted peeled tomatoes chopped (or you can peel them by dipping them for 1 minute in boiling water, let them cool down and the skin comes easily off)

¼ cup raisins

¼ cup candied bishop’s weed (if you are going to substitute this ingredient for another fruit, add a bit more than ¼ cup because candied bishop’s weed is extremely sweet)

250g / 9 ounces blanched almonds chopped


½ liter fresh sweet cream

3 tablespoons brown sugar

200g / 7 ounces walnuts


4 Tablespoons chopped parsley

1 ½ cups pomegranate kernels


Poblano Peppers

Roast the peppers and place them in a closed plastic bag for 2 hours, this will cook them and enable you to take their skin of easily. Peel the peppers and make a length-wise cut to remove the veins and seeds. At this point the Poblano Peppers are cooked and ready to be stuffed.


Blend lightly the cream with sugar and nuts to a point where you still have some tangible pieces of nut.


Fry the garlic and onion with the tablespoon of oil in a screaming hot pan until it becomes transparent, add the meat and season with salt. Let the meat cook for a while. The meat should change color and release its juices. Let it stand over low heat until these juices have been reduced to half. Add the tomato, stir and let cook for another 10 minutes. Taste and season again if it needs more salt. Add the candied bishop’s weed and raisins. Season with pepper. Cook with lid on for some 10 more minutes. Add almonds and cook for the last 10 minute with lid on. Remove from fire.

Stuff the Poblano Peppers with the preparation and arrange them in a serving dish.

Spread the nut sauce over the peppers and sprinkle with pomegranate kernels and parsley. Serve cold.

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Comments on Mexican Stuffed Poblano Peppers or Chiles en Nogada 24 comments

Claudia Tello profile image

Claudia Tello 4 years ago from Mexico Author

Patty, thank you, I am happy to be able to share it with you. I also like to eat different things and bring variety to my diet. I have been doing so by adding some of the delicious hubpages recipes I have found here.

Patty Inglish, MS profile image

Patty Inglish, MS 4 years ago from North America

I'm very happy you wrote this Hub so that we can learn about your good foods in Mexico. It is refreshing to have new foods to try.

Claudia Tello profile image

Claudia Tello 4 years ago from Mexico Author

Hi DzyMsLizzy! No, on the contrary, Poblano peppers are quite low in the heat scale; most of them aren´t hot at all. However, your idea of replacing them with your self-grown Anaheim chiles sounds fantastic! That is the great thing about cooking, making recipes your own. if you wanted to try the original recipe with the Poblano peppers though, you could ensure it won´t be too hot by cleaning the inside part of the Poblano peppers, this means removing the veins and seeds inside, which are the elements of the chile that make it hot.

I am sure your stuffed chiles will turn out delicious, especially when you are adding your own garden fruits. How great that you are growing chiles and pomegranate in your backyard! I have just planted a pomegranate tree which grew from a seed and is now about 60m long. I hope it gives lots of pomegranates!

Thank you very much for dropping by, for your enriching comments and your kind input.

Claudia Tello profile image

Claudia Tello 4 years ago from Mexico Author

Hi Patty Inglish, I am so glad you dropped into one of my Hubs! I think it´s the first time you do, even though I have seen a lot about you here in HP :). I wanted to write this Hub because Mexican Stuffed Poblano Peppers with Walnut Sauce is a treasured dish here in Mexico that hasn´t gone out into the world, almost nobody knows about it. Mexican food outside of Mexico is almost always limited to tacos, enchiladas, quesadillas and.... that´s about it! But there is much more than that to it! This was one example. Thanks for your comments and feedback, I really appreciate them.

Claudia Tello profile image

Claudia Tello 4 years ago from Mexico Author

2patricias, that is the downfall of very traditional local recipes, getting the ingredients can sometimes be quite difficult; I am quite sure Mexico is the only country that grows Poblano peppers in the world! Unfortunately, they aren´t exported everywhere (I should think only to the US). Thanks very much for the share though and I am honored to be included in your Recipe Index :)

DzyMsLizzy profile image

DzyMsLizzy 4 years ago from Oakley, CA

Poblanos are pretty high on the Scoville heat scale, aren't they? We love spicy food, but it doesn't like my husband anymore. :-( I think I might try it with Anaheim chiles, which I have in my garden...and as luck would have it we have a pomegranate tree in the yard, too!

Very interesting, indeed--and I was especially startled that it is served cold! Voted up, interesting, and useful.

Patty Inglish, MS profile image

Patty Inglish, MS 4 years ago from North America

This Hub is incredible for its unique recipes, which I will try asap. The poblano pepper & walnut dish sound especially good and the photo is beautiful and appetizing.

2patricias profile image

2patricias 4 years ago from Sussex by the Sea

This looks interesting. I don't know if I could find poblano peppers in this part of England, but I'll keep my eyes open.

I like the links to other Mexican recipes.

I am adding this to my Recipe Index for HubPages - and sharing.

vespawoolf profile image

vespawoolf 5 years ago from Peru, South America

Sure, I'll let you know how it turns out!

Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

Hi vespawoolf, I am glad you were enticed by this "chiles en nogada" or stuffed poblano peppers recipe! Great idea to switch the poblano peppers for rocoto, that’s the nice thing about cooking, you can make many twists here and there and be creative.

Thanks for your interest and comments; please let me know how it went! I would love to receive your feedback on this traditional Mexican food.

vespawoolf profile image

vespawoolf 5 years ago from Peru, South America

This recipe makes my mouth water! We don't have poblanos in Peru, but they do stuff rocoto peppers here. I think I'll give it a try with the rocotos and see how it goes!

Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

Hi Irene, I am very pleased to know you liked my stuffed Poblano Peppers recipe, known in Mexico as "Chiles en Nogada". They certainly are one of Mexican food's highly praised dishes. Thanks for coming back and giving your feedback, I really appreciate it.

Irene winniczuk 5 years ago

I made them according to your instructions and they were the most enjoyable stuffed peppers I ever ate. Not even in Mexican restaurants in Mexico could they outdo you!!

Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

Livelonger: you are welcome, thank you for your input. You can substitute the candied bishop's weed with diced fresh apple or pear, dried apricots or dried pears. These substitutions will add the same fruity sweetness and you will get a pretty authentic version of the Stuffed Poblano Peppers in Walnut Sauce or, in Spanish, "Chiles en Nogada". In fact, as I mention in the recipe's introduction, other recipes out there do use these ingredients instead of the more pre-Hispanic bishops weed. Let me know if and when you make them and how it went!

Kind regards,


livelonger profile image

livelonger 5 years ago from San Francisco

Awesome - thank you for the explanation. I'd imagine it might be difficult to find around these parts. Is there an acceptable substitution if our markets don't carry this?

Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

Hi Livelonger, thanks for dropping by and taking interest in this stuffed poblano peppers recipe. I am sure you can indulge in it when a special occasion arises.

Your comment and questions made me realize I should include a capsule with a brief description of bishop's weed; it probably is an ingredient that not many people know of, which needs some explanation. Thanks to you, that is exactly what I did; please find the answer to your questions in the bishop's weed box above. The only thing I cannot answer is what does it taste like. I have never tried non-candied bishop's weed and the candied version has a unique and difficult to describe, or compare, flavor; the only thing I can tell you is that it is quite sugary and thus is used in small amounts. Sorry for my lack of qualitative descriptions. It was nice to hear from you again and thank you very much for your comments and important contribution to my hub!

livelonger profile image

livelonger 5 years ago from San Francisco

Wow...I'm going to have to watch my weight, reading your Hubs!

I've never heard of bishop's weed...what is it exactly and what does it taste like? (Do you ever eat it non-candied?)

Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

Hi Tyler, thanks for dropping by and commenting, I hope you like these Mexican Poblano Peppers with Walnut Sauce. From what I have read in your Hubs you enjoy cooking so I think you will have a nice time making them and they will taste even better that way. Thanks for your comments and good luck with the move.

Tyler Bracken profile image

Tyler Bracken 5 years ago from Berlin, Germany

Wow! these are making me starving! I think I will have to try some of these. I am moving home at the moment, but once I have moved.. I will try some!

Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

Hi Gordon, I totally agree with you and that is the reason why I like to publish these authentic Mexican food hubs. Thanks for your support!

Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

Wow - I love reading traditional Mexican recipes, Claudia, because I think it a great shame that true Mexican food has become so misunderstood around the world in recent years. This looks and sounds absolutely delicious.

Irka Winniczuk 5 years ago

This is so nice. I was always a little afraid of this dish.

But simplified it is no sweat and it surely tastes delicious

Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

If you enjoy cooking I’d say you can, I know it doesn’t sound that easy but if you like to cook you won’t mind the extra effort. I’d say the most difficult part is to peel the chilies.

ThePastor profile image

ThePastor 5 years ago from California

This sounds really good, but I don't know if I could pull it off. I'll just listen for the dinner bell :)

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