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Chillies en Nogada

Heart-shaped green poblano chillies from Mexico’s Pueblo region are traditionally used for this recipe but you can substitute ordinary green peppers.

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Prepare Ahead

The peppers can be prepared up to 24 hours before needed, adding the sauce and garnishes just before serving.


  1. 1

    To make the filling, mix together the smoked tofu and lime juice, and season with salt and pepper. Heat the oil in a frying pan and fry the onion, garlic, chillies, and red pepper over a low heat for 5 minutes, stirring frequently.

  2. 2

    Stir in the smoked tofu, breaking up the pieces of tofu with a spoon, then increase the heat and fry briefly, stirring frequently, until heated through. Set aside. Add the olives, raisins, tomato purée, and stock to the pan, and simmer gently for 10 minutes, or until the liquid has evaporated and the mixture is thick, stirring occasionally. Add the tofu, and set aside to cool.

  3. 3

    Preheat the grill on its highest setting and line the grill pan with foil. Grill the green peppers until the skins are scorched on all sides. Wrap the foil around the peppers to make a tightly sealed parcel and leave until cool enough to handle. Strip the skin off the peppers, without removing the stalks.

  4. 4

    Cut open each pepper, without dividing them completely in half, and remove the core and seeds. Spoon in the filling and reshape the peppers.

  5. 5

    To make the sauce, whisk together the ground walnuts, soured cream, and cream cheese.

  6. 6

    Line a serving dish with the shredded lettuce and arrange the peppers on top. Scatter the pomegranate seeds and spoon the sauce on to the side. Garnish with a little chopped coriander.


  • 250g smoked tofu, chopped
  • ½ lime, juice
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 large green chillies, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 8 green olives, pitted and chopped
  • 2 tbsp raisins
  • 4 tbsp tomato purée
  • 250ml vegetable stock
  • 4 poblano chillies
  • ¼ iceberg lettuce, shredded
  • 4 tbsp pomegranate seeds
  • 1 tbsp coriander, chopped
  • 60g ground green walnuts
  • 150ml soured cream
  • 60g cream cheese

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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