Chiles en Nogada

Ingredients

• 6 large poblano chiles, roasted and peeled
• 1 lb ground pork
• 1/2 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1/4 cup raisins
• 1/4 cup chopped almonds
• 1 apple, diced
• 1 pear, diced
• 1 plantain, diced
• 1 cup walnuts, soaked and peeled
• 1 cup Mexican crema or queso fresco
• 1/4 cup milk
• 1 pomegranate, seeds removed
• Fresh parsley, for garnish

Instructions

1. 1Sauté onion and garlic, then brown the pork and beef together.
2. 2Stir in tomatoes, raisins, almonds, apple, pear, and plantain, and simmer 15 minutes until thick.
3. 3Carefully slit the roasted poblanos and remove the seeds, keeping them intact.
4. 4Stuff each poblano generously with the meat and fruit filling.
5. 5Blend the walnuts with crema and milk until smooth to make the nogada sauce.
6. 6Arrange the stuffed chiles on a platter and cover with the walnut sauce.
7. 7Scatter pomegranate seeds and parsley over the top before serving.

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