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• 6 large poblano peppers
• 1 pound ground beef
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 cup raisins
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts
• 1/2 cup chopped apple
• 1/2 cup chopped pear
• 1/2 cup chopped peach
• 1/2 cup chopped plantain
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• Salt and pepper to taste
• 1 cup vegetable oil

For the Walnut Sauce:

• 1 cup walnuts
• 1 cup milk
• 1/2 cup cream cheese
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

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Introduction:

1. Roast the poblano peppers over an open flame until the skin is blistered and blackened. Put them in a plastic bag and let them sweat for 10 minutes. Peel the skin off and make a vertical cut on each pepper, removing the seeds and veins. Set them aside.
2. In a large skillet, heat the oil over medium-high heat. Add the ground beef, onion, garlic, cinnamon, cumin, oregano, raisins, almonds, walnuts, apple, pear, peach, plantain, onion, celery, salt, and pepper. Cook for 10 minutes or until the beef is browned and the fruits are soft.
3. Stuff each poblano pepper with the beef mixture and place them on a serving dish.
4. For the walnut sauce, blend the walnuts, milk, cream cheese, sugar, cinnamon, and vanilla extract until smooth. Pour the sauce over the stuffed peppers and garnish with pomegranate seeds and parsley.
5. Serve your Chile en Nogada at room temperature and enjoy!