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Poblano chiles filled with picadillo and draped in a creamy walnut sauce with pomegranate seeds. This iconic family celebration dish represents Mexican independence with its red, white, and green colors.
Roast the poblano chiles over an open flame or under a broiler until the skins char and blister; then, place in a bowl, cover, and let steam for 10 minutes to loosen skins.
Carefully peel the chiles and make a slit down one side to remove seeds while keeping the chiles intact for stuffing.
In a skillet over medium heat, sauté onions until translucent, then add ground beef and pork, cooking until browned and crumbly.
Add diced apple, plantain, raisins, and almonds to the meat, stir, and cook for 5 minutes. Mix in salt, pepper, cinnamon, cloves, parsley, and sugar, and simmer for 5 more minutes to meld flavors.
Stuff the prepared chiles generously with the picadillo filling, being careful not to tear the skins.
For the nogada sauce: blend walnuts, milk, and Mexican crema until smooth and creamy. Adjust sweetness and seasoning with sugar and salt if needed.
Place stuffed chiles on a platter, pour nogada sauce generously over each, and sprinkle with pomegranate seeds and fresh parsley. Serve immediately to preserve color, flavor, and texture.
