Stuffed Chiles in Walnut Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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6 fresh poblano chiles, about 1 1/4 lbs
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 small apple, peeled, cored, and diced
Vegetable oil
1/2 lb ground pork
1/2 tsp ground cinnamon
1 Tbsp white vinegar
1 cup shelled walnuts
1 1/2 cups sour cream
4 eggs, separated
Leaves from 2-3 sprigs cilantro, coarsely chopped
Seeds of 1 pomegranate


The red, white, and green topping on this Mexican classic—invented in Puebla in the 1820s to celebrate the end of Spanish rule—echoes the colors of Mexico’s flag.

Char chiles over a gas flame or under a hot broiler, turning to blacken all over. Place chiles in a brown paper bag and close tightly for about 15 minutes. Remove and allow to cool. Peel off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping 1