Chile in Nogada


  • 2 chilies large poblanos (if you can’t find them you can use large green peppers)
  • 75 g. vegan margarine
  • 200 g. of hydrated textured soybean
  • 50 g. tomate triturado
  • ½ chopped onion
  • 1 clove chopped garlic
  • 150 g. peeled almond tza
  • 1 apple
  • 1 peach
  • 1 pear
  • ¼ tza of raisins
  • 1 tbsp. ground cinnamon
  • 4 tbsp. sugar
  • 100 g. of nuts
  • 100 g. vegan cheese
  • 1 glass of white wine
  • Soy milk
  • Nutmeg
  • Parsley


Put the chiles over direct heat to burn the skin, being careful not to burn them. Put them in a bag and let them sweat for about 20 minutes. Remove the seeds and reserve.

For the filling, heat the vegetable margarine, add the onion and garlic, add the textured soybeans and cook for 5 minutes. Add the tomato, 100 g. of almonds, raisins, and let cook a little.

Add the fruit (peaches, pears and apples peeled and cut into small cubes) and cook for 5 more minutes. Add cinnamon, 2 tbsp. of sugar, season and reserve.

For the nogada, put the white wine, 50 g. almonds and walnuts on the fire. Let it reduce and add nutmeg to taste.

Let cool and beat together with the vegan cheese, 2 tablespoons of sugar and milk until you get a sauce texture. fill the chiles, cover with the sauce and decorate with chopped parsley and pomegranate seeds.

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