Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)

Step 1

Preheat broiler.

Step 2

Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.

Step 3

Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.

Step 4

Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.

Step 5

Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop.

Step 6

In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes add garlic and continue to cook for another minute.

Step 7

Add ground pork and add all spices and vinegar.

Step 8

After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches, apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit.

Step 9

Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.

Step 10

While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend.

Step 11

Assemble poblanos by stuffing with filling.

Step 12

Pour cream sauce over the poblanos and ganish with pomegranate seeds and chopped parsley.