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Stuffed poblano chiles in walnut cream sauce with pomegranate represent Mexico's flag for Independence Day. This protein-rich, family dish is a fresh, iconic celebration of Mexican patriotism.
Roast the poblano chiles directly over high flame, turning with tongs, until skins blister. Place chiles in a covered bowl for 10 minutes, then peel skins carefully without tearing the flesh.
Cut a slit in each chile and remove seeds. In a large skillet, heat 2 tbsp olive oil over medium-high and sauté onions until translucent, then add ground beef and pork. Cook until just browned, stirring to break up clumps.
Add diced apple, pear, plantain, raisins, almonds, cinnamon, salt, and pepper. Stir and cook over medium for 5-6 minutes until fruit softens and mixture thickens; avoid overcooking to keep fruit texture.
Stuff each chile with the filling, using a spoon and gentle pressure, then set assembled chiles aside. Wipe skillet and use remaining olive oil for quick reheating if needed.
Blend walnut halves, milk, goat cheese, sugar, and a pinch of salt until smooth. Pour walnut sauce generously over stuffed chiles, garnish with pomegranate seeds, and serve at room temperature for optimal flavor.
