Step 1

Heat the oil in a large skillet.

Step 2

Add the onion and cook for 1 minute.

Step 3

Add the ground pork and ground beef.

Step 4

Begin to break the meat up.

Step 5

Add salt, pepper, garlic, and tomato sauce.

Step 6

Cook for 5-7 minutes, or until the meat is fully cooked.

Step 7

Stir occasionally.

Step 8

Add the remaining fruits and nuts to the skillet.

Step 9

Stir to combine. Cook for 5 minutes.

Step 10

Turn heat off. Set aside until ready to use.

Step 11

Rinse and pat dry the poblanos.

Step 12

Place over the flame and char the skin on all sides.

Step 13

About 3 minutes on each side.

Step 14

Place in a sealable bag, or cover with plastic wrap.

Step 15

Steam for 10 minutes.

Step 16

Peel the skin, using a knife or spoon.

Step 17

Make a cut lengthwise on one of the sides of the pepper.

Step 18

Don't cut all the way through. We are making a pocket.

Step 19

Remove the seeds and veins from inside the pepper.

Step 20

Repeat with all the peppers.

Step 21

Cover and set aside until ready to use.

Step 22

Place the walnuts in hot water for 5 minutes.

Step 23

Use a sharp knife to remove the skin.

Step 24

Let cool before making the nogada.

Step 25

Place all the ingredients in a blender.

Step 26

Blend until smooth.

Step 27

Taste for salt and sweetness.

Step 28

Add 3-4 tablespoons to the center of the chile, depending on the size of the chile.

Step 29

Use toothpicks to close the opening.

Step 30

Be sure to use as many toothpicks as needed, or the filling will come out during the frying.

Step 31

Separate the egg yolk from the egg whites.

Step 32

Using a mixer, beat the egg whites until a stiff peak forms.

Step 33

Add the egg yolks one at a time to the egg whites.

Step 34

Set up a station - flour, egg mixture, and frying pan.

Step 35

Heat the oil in a frying pan.

Step 36

Cover the stuffed chile in flour.

Step 37

Tap the chile to remove any excess flour.

Step 38

Dip chile in the egg mixture.

Step 39

Place in the hot oil.

Step 40

Fry for 3 minutes on each side.

Step 41

Carefully turn the chile, using two spatulas.

Step 42

Spoon some of the hot oil in hard to reach areas like the stem of the chile.

Step 43

Set on a paper towel to drain any excess oil.

Step 44

Remove the toothpicks.

Step 45

Place cooked chile on a plate.

Step 46

Drizzle with the walnut sauce.

Step 47

Top with pomegranate seeds and chopped parsley.