Chiles en Nogada (Mexican Stuffed Poblanos with Walnut Sauce)

Instructions

PREPARE THE POBLANOS:
Char the peppers: Place poblanos directly over open gas flames or under a hot broiler. Char completely on all sides until skin is deeply blackened and blistered, rotating every 2-3 minutes. This takes about 12-15 minutes total.
Steam: Immediately place charred peppers in a large bowl, cover tightly with plastic wrap, and let steam for 20 minutes. This loosens the skin.
Peel carefully: Working with one pepper at a time, gently rub away the charred skin with your fingers or paper towels. Don't rinse with water as this removes flavor. Some charred bits are fine and add smokiness.
Prepare for stuffing: Make a careful 2-inch T-shaped incision just below the stem. Gently remove seeds and white ribs with a small spoon, keeping peppers as intact as possible. Pat dry and set aside.

MAKE THE PICADILLO FILLING:
Build the base: Heat lard or oil in a large, heavy skillet over medium heat. Add diced onion and cook until translucent and lightly golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Brown the meat: Increase heat to medium-high. Add ground pork and beef, breaking up with a wooden spoon. Cook until deeply browned and no longer pink, about 10-12 minutes. Don't rush this step.
Season: Add salt, pepper, cinnamon, cloves, and oregano. Stir to distribute evenly and cook 1 minute until fragrant.
Add aromatics: Stir in drained tomatoes, sherry, and pomegranate molasses. Cook, stirring occasionally, for 8 minutes until liquid reduces and mixture darkens.
Fold in fruits and nuts: Add diced apple, plantain, raisins, toasted almonds, pine nuts, and fresh peach if using. Cook for 8-10 minutes more, stirring gently, until fruits soften slightly and flavors marry. The mixture should be moist but not wet. Taste and adjust salt. Cool to room temperature before stuffing.

MAKE THE NOGADA SAUCE:
Prepare walnuts: Place walnuts in a bowl and cover with boiling water. Let soak 15 minutes, then drain. Rub walnuts with a clean kitchen towel to remove as much papery skin as possible. This step is crucial for smoothness.
Blend to perfection: In a high-speed blender, combine peeled walnuts with goat cheese, cream cheese, crema, milk, sherry, powdered sugar, salt, and cinnamon. Blend on high for 2-3 minutes until completely smooth and silky. Strain through fine-mesh sieve if needed. The consistency should coat the back of a spoon but still pour easily. Add more milk if too thick. Chill for at least 30 minutes.

ASSEMBLE:
Stuff with care: Using a small spoon, carefully stuff each poblano with about ¾ cup picadillo, distributing evenly without overpacking. The pepper should close reasonably well around the filling.
Present beautifully: Arrange stuffed peppers on individual chilled plates or a large serving platter. The peppers can touch the plate seam-side down.
Sauce generously: Pour chilled nogada sauce over each pepper, covering completely. The sauce should pool slightly around the base.
Garnish with intention: Sprinkle pomegranate seeds generously over the white sauce, followed by minced parsley. Add a small parsley sprig near the stem for elegance.