Chiles en Nogada

· 6 large poblano peppers
· Assorted herbs (rosemary, thyme, bayleaf, etc).
· 5 ounces ground beef
· 5 ounces de ground pork meat
· 2 skinless, roasted tomatoes
· 1/2 onion
· 2 cloves of garlic
· 1 fried plantain, cubed
· 1/2 cup peeled almonds
· 1 peeled and diced apple
· 1 peeled and diced peach
· 1/2 cup of raisins
· 3 ounces of candied fruits
· 1.5 ounces of pine nuts
· 3 ounces of chopped walnut
· Sugar
· Oil
· Salt
· Pepper

· Roast the poblano peppers and put them in a plastic bag until they are soft.
Then, peel the skin and devein them carefully.

· Blend the tomatoes.

· Add the blended tomatoes to a lightly oiled pan, add the chopped onions,
almonds, garlic, candied fruit, raisins, pine nuts, walnuts, apple, pear, plantain
and the peach. Sauté for a minute.

· Add the ground meats, season with salt and pepper and cook at medium heat
until the meat is weel done and all the liquid has evaporated.

· Soak the walnuts in mild for 15 minutes. Soak the almonds in warm water
for 10 minutes.

· Pour the nuts, the milk and the almonds (but not the water) into a food
processor and blend them until you get an almost homogeneous white paste.

· Add the cheese goat, a pinch of salt, 3 pinches of sugar and the sherry and
blend again until all the ingredients are incorporated into the sauce.

· Stuff the peppers with the meat mixture.

· Plate it and pour a generous amount of your nogada sauce on top.

· Garnish with some pomegranate seeds and a bit of chopped parsley.

· 2.2 pounds peeled walnuts
· 2 cups of milk
· 1 pound of peeled almonds
· 8 ounces goat cheese
· 1 cup of sherry
· Salt
· Sugar

· Pomegranate seeds
· Parsley