Step 1

Thoroughly clean and pat dry the Poblano peppers so you can roast them. I use the open flame method on a stove top but you may also put the peppers under the broiler in your oven until their skin is nice and charr. On the stove char the chiles evenly on all sides. Once the Poblanos have been charred place inside of a plastic bag and set them aside to “sweat” so you can peel them in a bit.

Step 2

Bring the water to a boil then pour in the lime juice and the soy sauce give it a stir then carefully add the dry TVP granules. Stir the TVP around the water to help rehydrate it. Turn off the heat and set aside for 15 minutes.

Step 3

Once the TVP has been fully rehydrated, strain it over a fine sieve. Then use just a little cold water to rinse and run over the TVP to help cool it down enough for you to handle it. Once you can touch the TVP then you want to use your hands to squeeze out as much of the liquid as possible. After you’ve done that, and only if the granules are large you want to roughly chop it into smaller pieces that resemble cooked ground meat. Set the TVP aside.

Step 4

Heat the oil in a large pan and once hot add the onion, saute until soft and translucent, about 5 to 8 minutes. Next add the garlic and saute for 2 minutes, stirring often. Now add the drained TVP and stir to combine the onion and garlic into it. Mix in the bits of peach and allow to cook for about 5 minutes, then add the apple and cook another 5 minutes. Now add in the almond bits, raisins, and all of the spices from the filling ingredients list. Give the mixture a very good stir and cook for 5 minutes. Now add the pear and cook under medium heat for a further 15 minutes. At this time if the mixture starts to stick to the pan you may add a little bit of water or vegetable broth to prevent it from burning and just until the fruits release some of their juices. Give the filling mixture a taste and if needed adjust the seasoning if desired. Remove from heat.

Step 5

Now go back to the peppers and one by one use the back of a butter knife or your fingers to carefully pull off the charred skin away from each pepper. Place them on a clean plate or cutting board until you’ve finished with each chile. Once all the chiles have had their charred skin removed (you don’t need to rinse them as any little bits of charred skin will only add flavor to the dish), make a small incision in each pepper going lengthwise but stopping before you get to the tip. The incision only needs to be long enough to remove the seeds and place the stuffing inside. Now use your hands to pull out all of the seeds and any attached veins from each Poblano. After you’ve done this to all 6 chiles set them aside.

Step 6

Pour the media crema or milk or cream into the blender then add in the walnut bits and a little splash of milk or water to help get the blender going. Blend until the walnuts have completely broken down. Next add the goat cheese and blend until it is well incorporated into the sauce — if needed add a little more milk to the blender in order to achieve a smooth and creamy sauce . Add a pinch of ground black pepper and fine sea salt to your taste (I added the 1/2 teaspoon), and the 1/2 teaspoon of sugar then blend again for about 2 minutes. Now taste the walnut sauce and if needed add more sugar or salt to it if desired. Pour the sauce into a large bowl and set aside.

Step 7

Traditionally it is only one stuffed pepper per person. Carefully place chile on a plate and fill it with the warm filling. Drizzle a generous amount of the walnut sauce over the stuffed pepper, then sprinkle some pomegranate seeds and lastly some finely chopped parsley. Serve immediately.

Step 8

Traditionally the pepper is served alone, but if you’d like some plain white rice may be added as an accompaniment. I prefer the alone method and find that the rice is unnecessary, but it is up to you. Lastly, I quite enjoy a glass of dry or fruity red wine with this meal — beer is not recommended.