Chiles en Nogada

Roasting the Chilies Place the poblano chilies directly over a gas flame or on a baking sheet under the broiler. Roast the chilies, turning them frequently, until the skins are charred and blistered.

Sweating the Chilies Transfer the roasted chilies to a bowl and cover with plastic wrap. Allow them to sweat for 10 minutes, then peel off the charred skins, remove the seeds, and make a lengthwise slit down the side of each chili to remove the membranes.

Preparing the Filling In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the ground pork and cook until browned, breaking it up with a spoon. Add the diced tomatoes, onion, and garlic, and cook until the onion is soft. Add the golden raisins, almonds, walnuts, plantain, apple, pear, peaches, pineapple, cinnamon, cloves, black pepper, salt, and apple cider vinegar. Cook for 10 minutes, stirring occasionally.

Stuffing the Chilies Carefully stuff each chili with the picadillo mixture, ensuring they are well filled.

Preparing the Walnut Sauce In a blender, combine 1 cup of walnuts, 1 cup of milk, 1/2 cup of sour cream, 1/4 tsp of ground cinnamon, 1/4 tsp of salt, and a pinch of sugar. Blend until smooth and creamy.

Plating the Chiles en Nogada Place the stuffed chilies on a serving platter, then pour the walnut sauce over the top. Sprinkle the chilies with pomegranate seeds. Serve at room temperature and enjoy!