Ingredients:
Roast the poblano peppers over an open flame or under a broiler, turning them occasionally until their skin is charred and blistered on all sides. Once done, place the peppers in a plastic bag or cover them with a kitchen towel to allow them to sweat for about 10 minutes. This makes the skin easier to peel off. After peeling, make a small incision lengthwise in each pepper and carefully remove the seeds, trying not to tear the flesh.
In a pan over medium heat, cook the ground beef or pork until browned. Once cooked, drain any excess fat and then add the diced peaches, apples, and chopped almonds. Stir well and allow the mixture to cook together for about 5-10 minutes, letting the flavors meld. Once the mixture is fragrant and the fruit has softened slightly, set it aside to cool. After it cools down, carefully stuff each poblano pepper with the filling, being sure not to overfill.
In a CEMCUI Molcajete, grind the walnuts until they form a smooth paste. Gradually add the heavy cream while continuing to grind, creating a rich and creamy nogada sauce. The molcajete will help release the oils from the walnuts, enhancing the flavor and texture of the sauce. You can add a small amount of milk or water if the sauce is too thick. Season with a pinch of salt to taste.
Place the stuffed poblano peppers on a serving plate. Generously pour the walnut sauce (nogada) over the top of each pepper, covering them completely. Finally, garnish with a sprinkle of fresh pomegranate seeds to add a pop of color and sweetness to the dish. You can also add a few sprigs of parsley for extra freshness if desired
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