Rich Chiles en Nogada

Char the poblano peppers over an open flame or under a broiler until blackened. Place in a plastic bag to steam for 10 minutes, then peel off charred skin and carefully make a slit to remove seeds while keeping the pepper intact.

In a skillet, heat oil over medium heat. Sauté chopped onion and garlic until translucent. Add ground meat and cook until browned. Stir in diced tomatoes, raisins, apricots, almonds, cumin, cinnamon, salt, and pepper. Cook until flavors meld and mixture thickens, about 10 minutes.

Stuff each poblano pepper with the prepared picadillo mixture.

In a blender, combine walnuts, milk, cheese, vinegar, sugar, and a pinch of salt. Blend until smooth and creamy, adding more milk if necessary to achieve sauce consistency.

To serve, place the stuffed peppers on a plate, pour the walnut sauce generously over each, and garnish with pomegranate seeds and chopped cilantro. Accompany with warm corn tortillas if desired.