Ingredients (for filling):
6 large Poblano peppers
1 lb of ground pork or beef
1/2 cup of diced onion
1/2 cup of diced apple
1/2 cup of diced pear
1/2 cup of raisins
1/4 cup of slivered almonds
1/4 cup of chopped cilantro
1/4 cup of crumbled queso fresco or cotija cheese
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
Salt and pepper to taste
Ingerdients (For the Nogada Sauce):
4 cups of walnuts
2 cups of milk
2 cups of heavy cream
2 cups of sugar
1 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon
Pomegranate seeds for garnish
Instructions:
Preheat the oven to 350°F.
Roast the Poblano peppers on a baking sheet for 15-20 minutes, or until the skins are blackened and blistered. Remove from the oven and place in a plastic bag or covered bowl to steam for 10 minutes.
Remove the skin, stem, and seeds from the peppers.
In a large skillet, heat a tablespoon of oil over medium heat. Add the pork or beef and cook until browned, about 5 minutes.
Add the onion, apple, pear, raisins, almonds, cilantro, queso fresco, cinnamon, cloves, salt and pepper. Cook for an additional 5 minutes, or until the mixture is heated through.
Stuff the Poblano peppers with the filling mixture and place them in a baking dish.
In a blender, puree the walnuts, milk, cream, sugar, vanilla extract, and cinnamon until smooth.
Pour the Nogada sauce over the peppers and bake for 20-25 minutes, or until the sauce is golden brown and bubbly.
Garnish with pomegranate seeds and serve.
