SERVINGS: 12
PREPARATION TIME 1h
COOKING TIME 20min
TOTAL TIME 1h 20min

12 large poblano peppers, peeled, deseeded and split in half lengthways
The stuffing:
1 finely sliced white onion
5 crushed garlic cloves
500 g cooked pork, minced or shredded
800 g peeled tomatoes
1 pinch of ground cloves (or 1 clove crushed in a mortar)
1 cinnamon stick
2 peaches, cut into small pieces
2 pears, cut into small pieces
1 plantain banana, cut into small pieces
70 g raisins
150 g blanched and roughly chopped almonds
1/2 square of acitrón, cut into small pieces (or candied pineapple)
3 tablespoons of oil
50 ml chicken stock

The sauce:
100 g cream cheese (queso crema, Philadelphia type, or Saint Moret)
250 ml milk 500 ml liquid double cream (crema para batir)
200 g fresh walnut kernels (approximately 50 whole walnuts)
1 pinch of salt (or more, to taste)
1 pinch of sugar (or more, to taste)

Making the stuffing: Fry the onion and garlic in hot oil. When they start to brown, add the pork and tomatoes. Continue cooking for about ten minutes. Add the spices, fruit and chicken stock. Continue cooking until all the liquid has evaporated. Leave to cool. Remove the cinnamon stick.

Making the sauce: Peel the walnuts: blanch them first to make it quicker! Blend the cheese, milk, cream, walnuts, salt and sugar. You should obtain a smooth and fairly thick sauce. The sauce must be made at the last moment, otherwise it will turn dark...

Assembly: Fill the peppers with the stuffing and cover them with the walnut sauce. Decorate with pomegranate seeds and a few parsley leaves. Serve at room temperature.