Preparation

• 1.

  Preheat your oven to 400°F (200°C).

• 2.

  Roast the poblano peppers directly over your stove flame or in the oven until charred all over. Place them in a bowl and cover with plastic wrap to steam for 10–15 minutes.

• 3.

  In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.

• 4.

  Add the ground beef and chorizo, cooking until browned; drain excess fat.

• 5.

  Stir in the diced apple and pear, chopped pecans, raisins, cinnamon, allspice, salt, and pepper. Cook for an additional 5 minutes until the fruit is tender. Set aside to cool.

• 6.

  Once the peppers are cool enough to handle, peel the skin off, making sure to keep them whole. Carefully make a slit on one side and remove the seeds.

• 7.

  Stuff each poblano pepper with the picadillo mixture, pressing gently to fill completely.

• 8.

  For the nogada (walnut sauce), blend the soaked walnuts, milk, sugar, and vanilla extract until smooth. Adjust thickness with more milk if necessary, and season with salt to taste.

• 9.

  Serve the stuffed peppers drizzled with walnut sauce, garnished with pomegranate seeds and parsley.