Chiles en Nogada

Method

1. char12 min
   poblanos blistered on all sides
   Char the poblanos until the skins blister evenly, then cover briefly to steam. Peel gently, cut one lengthwise slit in each chile and remove seeds while keeping the stem and walls intact.
2. saute12 min
   meat browned and onion tender
   Cook onion and garlic, add pork and beef and brown thoroughly. Break the meat into small pieces but do not pulverize it; the filling should retain texture.
3. simmer18 min
   fruit tender, filling moist but not wet
   Fold in diced apple, pear, peach, raisins and salt and cook until the fruit softens and excess liquid evaporates. Wet picadillo leaks from the chile and thins the walnut sauce.
4. mix4 min
   walnut sauce smooth and thickly pourable
   Blend walnuts with milk, cream and cheese until very smooth. Add milk only as needed; nogada should coat the chile in an opaque layer rather than run off like broth.
5. rest5 min
   stuffed chiles warm, not piping hot
   Fill each poblano generously with picadillo and let the chiles settle briefly. This dish is best warm to room temperature so the walnut sauce stays creamy rather than melting.
6. top2 min
   white sauce fully napping chile
   Spoon nogada over each chile and finish generously with pomegranate seeds and parsley. The green-white-red presentation is part of the dish's identity, not incidental garnish.