Name: Poblano Peppers Stuffed with Picadillo and Walnut Cream Sauce
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 tablespoons lard; 1 pound ground pork, preferably not lean; 0.5 medium white onion, chopped; 4 cloves garlic cloves, finely grated; 0.5 sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped; 0.5 firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped; 0.5 firm ripe plantain, peeled and chopped; Kosher salt; 1 teaspoon dried Mexican oregano; 0.25 teaspoon ground cloves; 0.5 teaspoon ground cinnamon; 1 teaspoon ground black pepper; 0.25 cup dry sherry; 1 pound roma tomatoes; 0.5 peach, peeled, pitted, and chopped; 0.25 cup unroasted whole almonds, chopped; 0.33 cup golden raisins; 0.33 cup pitted Spanish green olives; 0.5 teaspoon finely grated lemon zest; 2 tablespoons chopped fresh parsley; 1 tablespoon freshly squeezed lemon juice; 2.25 walnuts, unroasted; 0.75 cup crema ácida or crème fraiche or sour cream; 0.75 cup crema natural or heavy cream; 1 tablespoon granulated sugar; 1.5 teaspoons kosher salt; 1 cup pomegranate seeds, for garnish; 0.5 cup parsley leaves and tender stems, for garnish

Ready in: 2h 30 mins

Serves: 8 servings

Ingredients: 28

Delight in the flavors of Mexico with these exquisite Poblano peppers filled with a savory picadillo made of ground pork, fruits, nuts, and spices. Finished with a luscious walnut cream sauce and garnished with pomegranate arils and fresh parsley, this dish is a celebration of rich and vibrant flavors.

Ingredients

For the Picadillo
2	tablespoons lard
1	pound ground pork, preferably not lean
¹⁄₂	medium white onion, chopped
4	cloves garlic cloves, finely grated
¹⁄₂	sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped
¹⁄₂	firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped
¹⁄₂	firm-ripe plantain, peeled and chopped
•	Kosher salt
1	teaspoon dried Mexican oregano
¹⁄₄	teaspoon ground cloves
¹⁄₂	teaspoon ground cinnamon
1	teaspoon ground black pepper
¹⁄₄	cup dry sherry
1	pound roma tomatoes
¹⁄₂	peach, peeled, pitted, and chopped
¹⁄₄	cup unroasted whole almonds, chopped
¹⁄₃	cup golden raisins
¹⁄₃	cup pitted Spanish green olives
¹⁄₂	teaspoon finely grated lemon zest
2	tablespoons chopped fresh parsley
1	tablespoon freshly squeezed lemon juice
For the Walnut Cream Sauce
2 ¹⁄₄	walnuts, unroasted
³⁄₄	cup crema ácida or crème fraiche or sour cream
³⁄₄	cup crema natural or heavy cream
1	tablespoon granulated sugar
1 ¹⁄₂	teaspoons kosher salt
Additional Ingredients
1	cup pomegranate seeds, for garnish
¹⁄₂	cup parsley leaves and tender stems, for garnish

Instructions

For the Picadillo
1.	Line a large skillet, preferably cast-iron, with a sheet of foil and heat over high heat.
2.	Add the tomatoes and cook, tossing frequently, until charred on all sides, 10 to 12 minutes.
3.	Transfer tomatoes to a heatproof bowl and crush until no large pieces remain.
4.	Cook the pork until lightly browned, then set aside.
5.	Cook onion, garlic, fruits, and spices until tender and fragrant.
6.	Add remaining ingredients and cook until vegetables and fruits are tender and the pork is cooked through.
Roasting the Chiles
1.	Char the poblanos on a gas stove, under the broiler, or on a grill until all sides are charred.
2.	Let the chiles steam, then peel, seed, and prepare for stuffing.
Making the Walnut Cream Sauce
1.	Puree walnuts, creams, water, sugar, and salt until smooth.
Assembly and Serving
1.	Fill each poblano with picadillo and place on a baking sheet.
2.	Serve at room temperature topped with walnut cream sauce, pomegranate seeds, and parsley leaves.