Chiles en Nogada

Ingredients

• 8poblano chiles — roasted, peeled, and slit for stuffing
• 700 g (1 1/2 lb)ground pork and beef — half and half
• 1/2white onion — finely chopped
• 4 clovesgarlic — minced
• 3roma tomatoes — chopped
• 1ripe plantain — diced
• 1apple — peeled and diced
• 1pear — peeled and diced
• 1peach — peeled and diced
• 80 g (1/2 cup)raisins
• 60 g (1/2 cup)blanched almonds — slivered
• 1 tspground cinnamon
• 200 g (1 1/2 cups)fresh walnuts — peeled, for the nogada
• 200 g (7 oz)queso fresco or goat cheese — for the nogada
• 1 cupcrema or milk — for the nogada
• 2 tbspsherry — optional, for the nogada
• 1pomegranate — seeds only, to crown
• 1 handfulflat-leaf parsley — to finish
• 3 tbsplard or neutral oil
• 1 tspfine salt

Method

1. Start by preparing the picadillo. In a large skillet, heat 3 tablespoons of lard or neutral oil over medium heat. Add 1/2 finely chopped white onion and sauté until translucent. Add 4 minced garlic cloves and cook until fragrant. Add 700 g (1 1/2 lb) of ground pork and beef, breaking it up with a spoon, and cook until browned. Dice 3 roma tomatoes, 1 ripe plantain, 1 apple, 1 pear, and 1 peach, then stir them into the meat along with 80 g (1/2 cup) of raisins, 60 g (1/2 cup) of blanched almonds, and 1 teaspoon of ground cinnamon. Cook gently, stirring occasionally, until the mixture is sweet, savory, and dry enough to hold its shape when pressed with a spoon.
2. While the picadillo cooks, roast 8 poblano chiles directly over a gas flame or under a broiler, turning them until their skins are charred and blistered all over. Place the roasted chiles in a bowl and cover with a plate or plastic wrap to let them steam for about 10 minutes. This will make peeling easier. Once cooled, gently peel off the skins, being careful not to tear the flesh. Make a small slit down the side of each chile and carefully remove the seeds and membranes without splitting the chile.
3. Once the picadillo is ready and the chiles are prepared, stuff each chile generously with the picadillo mixture. Use a spoon to fill them, then gently press the edges of the slit together to close them, ensuring no filling escapes when they are moved. Set the stuffed chiles aside.
4. To prepare the nogada, first peel 200 g (1 1/2 cups) of fresh walnuts by blanching them in boiling water for a few seconds, then rubbing off the skins with a towel. In a blender, combine the peeled walnuts with 200 g (7 oz) of queso fresco or goat cheese, 1 cup of crema or milk, and 2 tablespoons of sherry. Blend until the mixture is smooth and silky, with a pale, creamy consistency.
5. To serve, lay the stuffed chiles on a large platter. Generously blanket them with the cold nogada sauce, ensuring each chile is well covered. Finally, scatter the seeds of 1 pomegranate over the top and garnish with a handful of chopped flat-leaf parsley to represent the colors of the Mexican flag.