Pears and Poblanos Forever

Pears and Poblanos Forever: Chiles en Nogada

Mexico’s iconic Independence Day dish of poblano chiles stuffed with fresh and dried fruits, blanketed in creamy walnut sauce and dotted with glistening, jewel-like pomegranate seeds is a celebration of seasonality, color, and heritage. Many recipes call for multiple types of fruit in the filling, but award-winning cookbook author Andrea Slonecker’s version highlights fresh pears.

Chiles en Nogada

Serves 6


Walnut Sauce

1 cup raw walnuts, coarsely chopped

1 cup sour cream

4 ounces cream cheese, room temperature

½ cup milk, plus more as needed

2 tablespoons dry sherry wine

1 tablespoon granulated sugar

½ teaspoon kosher salt

¼ teaspoon cinnamon


Stuffed Chiles

12 large poblano chiles

1 tablespoon extra-virgin olive oil

1 pound ground pork

½ medium yellow onion, diced

3 garlic cloves, minced

1 teaspoon Mexican (or regular) dried oregano

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

2 large ripe pears, such as Bartlett–peeled, cored and cut into ¼-inch dice

2 plum tomatoes, cored and chopped

½ cup raisins

Kosher salt and freshly ground black pepper

½ cup toasted pumpkin seeds

Arils from 1 ripe pomegranate

Chopped parsley, for garnish