A traditional Mexican dish featuring roasted poblano peppers stuffed with a savory picadillo of ground beef and pork, fruits, and vegetables, then topped with a creamy walnut-based sauce (nogada) and garnished with pomegranate seeds and parsley.
Add about 1 tbsp of cooking oil in a pan, then the ground meats, and cook for about 5 minutes. Then add the shallot, garlic, and carrot, and season with salt; cook for 10 minutes while stirring, and then add the brown sugar, add the apple and banana, and cook for 5 minutes and season with black pepper and paprika, blend the tomatoes with the water or chicken stock and add it to the meat, cook until liquid dries up and set aside. Soak the walnuts in hot water for about 10 minutes. Over the fire, char the poblano pepper skin until black, put it in a plastic bag, and close to sweat it for 10-15 minutes. To make the sauce, drain the walnuts from the dirty water and rinse them off in a bowl until the water comes out clear, strain them and add in the blender with the rest of the ingredients and blend well; if it is too thick, add water or chicken broth little by little; the sauce shouldn’t be runny because when it gets warm will thinning up, add the sauce in a pot on low heat and stir often until it gets hot. Then peel the charred skin off with your fingers; it should be easy. Wipe them with a paper towel to get rid of any charred skin, and cut them open on one side only with one line, not all the way up or down, and carefully remove the seeds with a spoon or your fingers and fill them up with the hot meat, then pour hot nogada sauce on top, garnish with pomegranate seeds and fresh parsley.
