Chiles en Nogada

Roast the poblano chiles over an open flame or under the broiler until charred and blistered on all sides. Place them in a plastic bag to steam for about 10-15 minutes, then peel off the skin, make a slit, and carefully remove the seeds.

In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent, then add the ground beef and pork. Cook until browned, breaking it up with a spoon.

Chop the dried apricots and almonds, then add them to the meat mixture along with diced tomatoes, salt, black pepper, and cinnamon. Stir to combine and simmer for about 15 minutes until well-blended and cooked through.

For the nogada sauce, blend the soaked walnuts with milk, sugar, cinnamon, and a pinch of salt until you achieve a smooth creamy consistency. Adjust for sweetness as desired.

Stuff each roasted poblano with the meat mixture, place on a serving platter, and generously pour the nogada sauce over the top. Garnish with pomegranate seeds and chopped cilantro before serving.