Chiles en Nogada

1Roast the poblano chiles (6 large) over an open flame or under a broiler until the skins are charred and blistered. Place them in a plastic bag to steam for about 10 minutes. Peel off the skins, make a slit down one side, and remove the seeds and veins. Set aside.

2In a large skillet, heat the vegetable oil (¼ cup) over medium heat. Add the chopped onion (½ cup) and minced garlic (2 cloves), and sauté until translucent.

3Add the ground beef (1 lb) and ground pork (½ lb) to the skillet. Cook until browned, breaking up the meat with a spoon.

4Stir in the chopped tomato (½ cup), apple, pear, peach, raisins (¼ cup), almonds, walnuts (½ cup), pine nuts (¼ cup), and candied fruit. Cook for about 5 minutes, stirring occasionally.

5Season the mixture with ground cinnamon (½ tsp), ground cloves (¼ tsp), ground nutmeg (¼ tsp), salt (½ tsp), and pepper. Pour in the white wine (½ cup) and chicken broth (½ cup). Simmer for about 15 minutes, or until the liquid has reduced and the mixture is well combined. Remove from heat and let it cool slightly.

6Stuff each roasted poblano chile with the meat and fruit mixture. Place the stuffed chiles in a baking dish.

7In a blender, combine the Mexican crema or sour cream (1 cup), queso fresco, (1 cup) milk (½ cup), soaked walnuts (½ cup), sugar (1 tbsp), salt (½ tsp), and white pepper (¼ tsp). Blend until smooth to make the nogada sauce.

8Pour the nogada sauce over the stuffed chiles in the baking dish.

9Garnish with pomegranate seeds (½ cup) and chopped fresh parsley (½ cup).

10Serve the Chiles en Nogada at room temperature or slightly warm.