Mexico: Chilies en Nogada

Ingredients

• 6 large Poblana chilies

• 1 pomegranate

• 1/4 cup fresh cilantro or parsley, chopped

Walnut Sauce (Nogada)

• 250 g (1 and 1/2 cups) walnuts or pecans

• 210 g (1 cup) cream cheese Philadephia

• 360 ml (1 can) Evaporated Milk - Carnation

• 170 ml (1 can) thick Sour Cream - Carnation

• 25 g (5 tsp) sugar

• salt

• black pepper powder to taste

Chilli Stuffing

• 150 ml (10 tbsp) olive oil

• 1 medium onion, finely chopped

• 500 g (2 and 1/4 cups) ground beef

• 500 g (2 and 1/4 cups) group pork

• 1/2 apple peeled, cored and finely chopped

• 1/2 pear peeled, cored and finely chopped

• 1/2 apricot peeled and finely chopped

• 1/2 banana peeled and finely chopped

• 50 g (1/3 cup) raisins finely chopped

• 50 g almonds peeled and finely chopped

• salt to taste

• black pepper powder to taste

• 1 pinch clove powder