Chiles En Nogada

Step 1

Start by putting the almonds or walnuts in hot water for about 20 minutes. This is so that it is easier to remove the skins, resulting in a white salsa.

Step 2

Once you have removed the skins, put the almonds or walnuts in cool water for 15 more minutes.

Step 3

Add the almonds or walnuts to the rest of the salsa ingredients, and blend until smooth. Set aside.

Step 4

Start by sauteeing half of the onion, the peppercorns, and the garlic in a frying pan with the olive oil for a couple of minutes.

Step 5

Next, add the above to a blender with the tomato sauce, the thyme, and the cloves and blend until smooth.

Step 6

In the same pan where you sauteed the onions and garlic, add the rest of the onion, the ground meat, and the salt and cook until the meat is cooked through.

Step 7

Add the fruits and cook for an additional 5 minutes.

Step 8

Add the cinnamon and sugar, stir, and cook for 3 more minutes over medium-low heat.

Step 9

Add the tomato sauce mixture from above and let simmer until almost all of the liquid has evaporated. Remember that the meat shouldn't be dry, but it shouldn't have too much liquid either, because that will make it harder to fill the poblano peppers later.

Step 10

Once the meat and salsa are ready, add some of the filling to each cleaned and prepared poblano pepper. In order to do this, cut an opening right down the middle. You can also use toothpicks to close it back up if you desire.

Step 11

Smother in the salsa, and top with parsley and pomegranate seeds.