Chiles en Nogada

Ingredients

• Picadillo & Chiles
• 2 tablespoons lard
• 1 pound ground pork, preferably not lean
• 1/2 medium white onion, chopped
• 4 garlic cloves, finely grated
• 1/2 sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped
• 1/2 firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped
• 1/2 firm-ripe plantain, peeled and chopped
• Kosher salt
• 1 teaspoon dried Mexican oregano
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/4 cup dry sherry
• 1 pound roma tomatoes
• 1/2 peach, peeled, pitted, and chopped
• 1/4 cup unroasted whole almonds, chopped
• 1/3 cup golden raisins
• 1/3 cup pitted Spanish green olives
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice
• 8 large poblano peppers
• Nogada Sauce & Garnish
• 2 1/4 cups walnuts, unroasted
• 3/4 cup crema ácida or crème fraiche or sour cream
• 3/4 cup crema natural or heavy cream
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 cup pomegranate seeds, for garnish
• 1/2 cup parsley leaves and tender stems, for garnish

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