• 12 chiles poblanos
• 3 roma tomatoes
• 2 tablespoons olive oil
• 1/2 white onion, finely chopped
• 3 cloves garlic
• 1 pound ground pork
• 1/4 tablespoon salt
• 1/4 teaspoon ground pepper
• 1/2 tablespoon dried oregano
• 1/2 tablespoon ground cloves
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon ground nutmeg
• 1/2 tablespoon dried thyme
• 1 tablespoon white vinegar
• 4 firm peaches, peeled and chopped
• 2 Gala or Golden Delicious apples, peeled and chopped
• 2 Bartlett pears, peeled and chopped
• 1 ounce white cooking wine
• 1/4 cup fresh parsley, chopped
• 1/2 cup raisins
• 1/2 cup blanched almonds, chopped

Nogada Sauce:

• 1/4 cup milk, plus more if needed
• 1/2 cup crema Mexicana
• 1 ounce white cooking wine
• 4 ounces cream cheese, softened
• 1/4 cup goat cheese, softened
• 1 cup shelled walnuts
• 2 tablespoons granulated sugar

Garnish:

• Pomegranate seeds
• Fresh parsley

A labor of love but the perfect way to celebrate every birthday, graduation or holiday meal around my mom's table in Mexico City. It brings everyone to the table! Preheat broiler. Rinse peppers thoroughly. Place peppers evenly in a single layer on a foil lined cookie sheet. Pierce each chile with a knife. Place under broiler. Watch closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag and, when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later. Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop. In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes; add garlic and continue to cook for another minute. Add ground pork, all spices and vinegar. After 8 minutes of stirring and breaking up meat, once meat is cooked, add chopped tomatoes, peaches, apples, pears, wine and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit. Add raisins and almonds; combine and let cook for an additional 10 minutes uncovered. While mixture is cooking, make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend. Assemble poblano peppers by stuffing with filling. Pour cream sauce over the poblano peppers and garnish with pomegranate seeds and chopped parsley.