For the Chiles
½ tsp neutral oil, such as canola or vegetable
5 fresh poblano chiles
½ large yellow onion, diced
4 garlic cloves, minced or grated
1 Granny Smith apple, diced
1 medium Bartlett or Bosc pear, diced
1 medium peach, diced
3 oz pine nuts, toasted
4 oz raisins
3 oz biznaga (candied catcus), optional
½ lb ground pork
½ lb ground beef
Salt and black pepper, to taste
2 beefsteak tomatoes, diced
For the Walnut Sauce
4 cups heavy cream
1 cup granulated sugar
5 Tbsp sherry wine
10 walnut halves
2 Tbsp cinnamon
Pomegranate seeds, for garnish
- Make the chiles: Pan-fry the chiles over medium-high until skins are charred in spots, about 5 minutes each, turning frequently. Transfer to bowl of ice after water. Peel the skins from the chiles in the water.
- Heat a large skillet over medium high heat and add the oil. Add the onions and cook over medium-low heat, stirring occasionally, until caramelized. Stir in the garlic
- Add the pork and beef, and cook, stirring and using a wooden spoon to break up clumps of the meat, until almost cooked through.
- Add the apple, pear, peach, raisins, pine nuts, and biznaga, if using. Season to taste with salt and pepper, and stir in the tomaotes. Reduce the heat and simmer, stirring often, for about 20 minutes.
- Meanwhile, make the sauce: Pour the cream into a medium hot saucepan and let it stand for 3 minutes until the texture is more liquid. Stir in the sugar and sherry. Add the walnuts and simmer over medium-low heat for 5 minutes. Stir in the cinnamon.
- Transfer the mixture to a blender and puree, then strain through a fine sieve to get a smooth sauce.
- Fill the chiles with the meat mixture and place, seam side down, in a serving dish. Pour the warm sauce over. Garnish with the pomegranate, and serve.