Classic Mexican Chiles en Nogada with Walnut Sauce

Roast the poblano peppers directly over a gas flame or under a broiler, turning until the skins are evenly blistered and charred. Transfer to a bowl and cover, or seal in a bag, and let steam for 10 minutes. Gently peel off the skins, keeping the peppers whole and intact.

Heat a large skillet over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 3–4 minutes. Add the ground beef and pork, cooking until fully browned and crumbly.

Stir in the tomatoes, apple, pear, peach, almonds, raisins, cinnamon, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the fruit softens and the mixture becomes cohesive and aromatic.

Remove the skillet from the heat and fold in the chopped parsley. Let the filling cool slightly so it is easier to handle.

Carefully stuff each roasted poblano pepper with the meat and fruit filling, pressing gently to fill without tearing the peppers.

To make the nogada sauce, blend the soaked walnuts, milk, sugar, and vanilla extract until smooth and creamy. Adjust the consistency with a little extra milk if needed.

Arrange the stuffed peppers on a serving platter. Spoon the walnut sauce generously over the top and garnish with pomegranate seeds just before serving.